Hyderabadi Biryani
This Hyderabadi Biryani is a rich and flavourful layered rice dish made with marinated chicken, caramelised onions, warm spices, and Tilda Grand Extra Long Basmati rice. Slow-cooked to perfection and sealed with dough for maximum flavour, this showstopping biryani is perfect for special occasions or a delicious weekend treat.
- 61 - 90 Minutes
- Medium
- Serves 4
Method
Ingredients
Ingredients
- Tilda Grand Extra Long Basmati
- 3 tbsp ginger-garlic paste
- 1 tsp Kashmiri chilli powder
- 3 bird’s eye green chillies chopped finely
- 2 tsp turmeric
- 2 tsp garam masala
- 2 black cardamoms, seeds crushed, and husks discarded
- Juice of half a big lemon
- 150g full-fat natural Greek yoghurt (as high in fat as possible)
- 500g chicken thigh, cut into pieces
- 2 tbsp sunflower oil or ghee
- 3 large onions thinly sliced
- 200g Tilda Grand White Basmati rice, washed and drained
- 1 small cinnamon stick
- 7 green cardamom pods, seeds crushed, and husks discarded
- 4 cloves
- 3 tbsp ghee, melted, for drizzling
- A big handful of fresh coriander leaves, chopped
- A big handful of mint leaves, chopped
- 2 pinches of saffron, dissolved in 2 tbsp of warm milk
- 3 tbsp wholemeal flour, mixed with enough water to make a stiff dough
- Salt
- For the cucumber raita
- Plain yoghurt or Greek yoghurt
- Cucumber
- Spices – Roasted cumin powder and chilli powder
- Fresh coriander leaves
- Fresh mint leaves
- Pomegranate to garnish
- Salt and pepper to taste
How to make Hyderabadi Biryani
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Marinate the Chicken: Mix ginger-garlic paste, chilli powder, turmeric, green chillies, garam masala, cardamom seeds, lemon juice, yoghurt, and salt. Taste to ensure it’s salty, spicy, and tangy. Add chicken, coat well, and marinate for 2–3 hours or overnight.
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Fry Onions: Heat oil or ghee in a heavy pot, fry sliced onions for ~15 mins until browned. Drain and set aside.
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Parboil Rice: In a pan, add rice, cinnamon, cardamom, cloves, salt, and 800ml water. Boil, then simmer uncovered for 5 mins. Drain and set aside.
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Layer the Biryani: In the heavy pot, drizzle 1 tbsp ghee. Add marinated chicken and another tbsp ghee. Top with half the fried onions, coriander, and mint. Layer parboiled rice over it. Drizzle with remaining ghee, saffron milk, and sprinkle remaining herbs and onions.
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Seal and Cook: Roll flour dough to seal the lid tightly. Cook on high for 6–8 mins until sizzling, then on low for 17 mins.
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Let rest off heat for 10 mins. Remove dough seal, fluff gently. If liquid remains, cook uncovered for 3–4 mins more.
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For the cucumber raita: In a bowl, place the yoghurt and whisk it until smooth. If you’re using Greek yoghurt, dilute it with a little water.
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Dice the cucumber into small pieces. Add the diced cucumber, cumin powder, chilli powder, salt, chopped coriander and mint leaves (reserve some for garnishing).
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Stir the mixture to combine. Taste and add more seasoning if needed, chill the raita in the fridge until ready to serve.
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Once chilled, serve this refreshing cucumber raita with your favourite dishes and don’t forget to garnish with the reserved coriander and mint leaves along with some pomegranate.