Hyderabadi · Indian
Biryani Recipe
Layered chicken biryani — marinated chicken, par-boiled basmati, birista, saffron milk, layered and dum-cooked. Special occasion food.
Ingredients
- 2 cups basmati rice
- 750g chicken, bone-in
- 1/2 cup curd
- 2 onions, fried crisp (birista)
- 1 tbsp ginger-garlic paste
- 2 tbsp biryani masala
- 1/4 cup mint + coriander
- Whole spices (cardamom, cloves, bay leaf, star anise)
- Saffron in warm milk
- 4 tbsp ghee
- Salt to taste
How to Make Biryani
- Marinate chicken with curd, ginger-garlic paste, biryani masala, half the birista, salt — 1 hour.
- Parboil basmati with whole spices, salt — 70% done, drain.
- In heavy pot, layer marinated chicken. Top with rice, mint, coriander, rest of birista.
- Drizzle saffron milk, ghee. Cover with tight lid (dough seal if possible).
- Cook on high 3 mins, then lowest flame for 20 mins. Rest 10 mins before opening. Serve with raita.
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Rani's Tip: Weekend showpiece. Rani's meal planner flags biryani for Sundays — perfect timing, happy family.
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