Hyderabadi Biryani

Ingredients

• 1kg basmati rice, soaked
• 1kg mutton or chicken, bone-in
• 1 cup yogurt
• 2 onions, thinly sliced and fried crisp
• 1/4 cup mint leaves
• 1/4 cup cilantro leaves
• 2 tbsp ginger-garlic paste
• 1 tsp saffron soaked in warm milk
• Whole spices (cardamom, cinnamon, cloves, bay leaf)
• Ghee
• Salt to taste

Instructions

1. 1Marinate the meat in yogurt, ginger-garlic paste, half the fried onions, and spices for several hours.
2. 2Parboil the soaked rice with whole spices and salt until 70% cooked, then drain.
3. 3Layer the marinated meat at the bottom of a heavy pot.
4. 4Top with the parboiled rice, then scatter remaining fried onions, mint, and cilantro.
5. 5Drizzle saffron milk and ghee over the top layer.
6. 6Seal the pot with a tight lid (or dough seal) and cook on high heat for 5 minutes, then reduce to low (dum) for 45 minutes.
7. 7Let it rest 10 minutes before opening, then gently fold the layers together.
8. 8Serve hot with raita and mirchi ka salan.

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