Hyderabadi Biryani: Recipe for the Crown Jewel of Indian Cuisine

Hyderabadi Biryani: Recipe for the Crown Jewel of Indian Cuisine

Hyderabadi biryani is one of the most complex and celebrated recipes in India. Layers of fragrant basmati rice and marinated meat, slow-cooked together by the dum method, produce a dish of extraordinary depth.

History of the dish

Biryani came to India with the Mughals in the 16th century and flourished at the courts of Hyderabad and Lucknow. Today there are more than 50 regional versions. Hyderabadi uses fried onions, saffron and the kachchi (raw) method.

Key ingredients

Long-grain basmati rice, lamb or chicken, yoghurt, onion (fried to deep golden), saffron in warm milk, ghee, mint, coriander, spices (cardamom, cloves, cinnamon, bay leaf).

How to cook at home

Dum method: the assembled biryani is sealed with dough or foil and steamed over the lowest heat for 20–30 minutes. First 5 minutes over direct heat, then over a heat diffuser or in the oven at 140°C.