Classic Hyderabadi Biryani
Aromatic layers of spiced meat and long-grain 1121 Basmati rice, slow-cooked to perfection. A royal dish for every celebration.
Ingredients
- 1500g Amritdhaan 1121 Basmati Rice
- 2750g mutton or chicken
- 32 large onions, thinly sliced
- 41 cup yogurt
- 54 tbsp biryani masala
- 61 tsp saffron soaked in warm milk
- 7Fresh mint & coriander leaves
- 84 tbsp ghee
- 9Whole spices (bay leaf, cardamom, cloves, cinnamon)
- 10Salt to taste
Instructions
Wash and soak the 1121 Basmati rice for 30 minutes, then parboil with whole spices until 70% cooked. Drain and set aside.
Marinate the meat with yogurt, biryani masala, half the fried onions, salt, and half the fresh herbs. Rest for at least 1 hour.
In a heavy-bottomed pot, layer the marinated meat at the bottom. Spread the parboiled rice evenly on top.
Drizzle saffron milk, remaining fried onions, fresh herbs, and ghee over the rice.
Seal the pot with dough or tight-fitting lid. Cook on high flame for 5 minutes, then on the lowest flame for 35 minutes.
Let it rest for 10 minutes before opening. Gently mix layers and serve hot with raita.
💡 Pro Tips
- •Use aged 1121 Basmati for the longest grain elongation.
- •Never stir the biryani once layered — the dum process does the magic.
- •Soaking rice for 30 minutes ensures even cooking.
