Hyderabadi Biryani with Basmati Rice

Ingredients

• Water - 4 cups
• Salt - To taste
• Saffron strands - 1/4 teaspoon, soaked in 2 tablespoons of warm milk
• Biryani masala powder - 2 tablespoons
• Whole spices (cinnamon, cardamom, cloves, bay leaf) - 2 each
• Ghee - 4 tablespoons
• Cilantro leaves - 1/2 cup, chopped
• Mint leaves - 1/2 cup, chopped
• Green chilies - 2, slit
• Ginger - garlic paste - 2 tablespoons
• Yogurt - 1/2 cup
• Tomatoes - 2 medium, chopped
• Onions - 2 large, thinly sliced
• Chicken (or mutton) - 500 grams, cut into pieces
• Basmati rice - 2 cups

Instructions

1. Wash the basmati rice under running water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. Heat ghee in a large pot over medium heat. Add the whole spices (cinnamon, cardamom, cloves, bay leaf) and sauté for a minute until fragrant.
3. Add the sliced onions and cook until golden brown. Remove half of the fried onions and set aside for garnishing.
4. Add the ginger-garlic paste to the pot and sauté for a minute until the raw smell disappears.
5. Add the chopped tomatoes and cook until they turn soft and mushy.
6. Add the chicken (or mutton) pieces to the pot and cook until they are browned on all sides.
7. Add the yogurt, biryani masala powder, slit green chilies, mint leaves, cilantro leaves, and salt. Mix well to coat the meat with the spices.
8. Add the soaked and drained basmati rice to the pot and gently mix it with the meat and spices.
9. Pour water into the pot and bring it to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 20-25 minutes or until the rice is cooked and the meat is tender.
10. Once the rice is cooked, remove the pot from heat and let it rest for 10 minutes.
11. Gently fluff the rice with a fork, ensuring not to break the rice grains.
12. Garnish the biryani with the reserved fried onions and drizzle the saffron milk over the top.
13. Serve the Hyderabadi Biryani hot with raita or salan (curry) of your choice.