Hyderabadi Biryani: The Flavor You Always Enjoy 

News Desk

Islamabad: While Bombay Biryani, Kashmiri, and Sindhi Biryani are popular across Pakistan, Karachi Biryani is equally renowned. However, we’ll delve into the recipe for making Hyderabadi Biryani.

We’re not referring to the city of Hyderabad in the Sindh province of Pakistan, but rather the city of Hyderabad in the neighboring country of India, celebrated for its special biryani, where dum biryani with rice and meat is prepared.

This historic city is renowned for its delightful cuisine, and the Cricket World Cup 2023 only adds to its vibrancy.

Recently, there has been a social media debate between people from Pakistan and India regarding Karachi and Hyderabadi biryani. Some claim Karachi’s biryani is more flavorful, while others argue that Hyderabadi biryani is simply delicious, leaving a lasting impression.

Food enthusiasts will agree that biryani from both cities possesses its own unique and delicious flavors.

But if you’ve yet to savor Hyderabadi Biryani, the recipe below will provide insight into the differences between Karachi Biryani and Hyderabadi Biryani.

Ingredients:

• 3 blades of Javitri
• Half a piece of Nutmeg
• 7-8 Green Cardamom pods
• 1 tsp Cumin
• 1 tsp Black Cumin
• 1/2 tsp ground Black Pepper
• 1 Bay Leaf
• 5-6 Cloves
• 2 pieces of Cinnamon
• 1 tsp Coriander Seeds
• 2 Quick Lime leaves
• 1 kg Chicken mix boti
• 2 tbsp Ginger garlic paste
• 1/2 tsp Paprika powder
• 1/2 tsp Turmeric powder
• 1 and ½ tsp Salt (or to taste)
• 2 tbsp Red Chilli Powder (or as per taste)
• 1 tbsp Chicken powder
• 1 tbsp Prepared masalah mix
• 1 cup Fried onions
• 3-4 tbsp Lemon juice
• 1 tbsp ground Green chillies
• 2-3 tbsp Coriander
• Water for boiling
• 1 tsp Salt
• 3-4 Green chillies
• 750 grams Rice (soaked for 30 minutes)
• 1/4 cup Ghee
• 1/2 tsp Saffron
• 1 tbsp Kewra essence
• 1/4 cup Khoya
• 3-4 tbsp Chopped mint leaves
• 250 grams Yogurt

Instructions:

Prepare the masalah mixture by combining Javitri, Nutmeg, Green Cardamom, Cumin, Black Cumin, Black Pepper, Bay Leaf, Cloves, Cinnamon, Coriander Seeds, and Quick Lime leaves. Mix well and set aside.

In a bowl, mix chicken, ginger garlic paste, paprika powder, turmeric powder, salt, red chilli powder, 1 tbsp of the prepared masalah mix, fried onions, lemon juice, ground green chillies, fresh coriander, and chicken powder. Marinate covered in the refrigerator for 2 hours.

Boil water with salt, vinegar, and green chillies. Add rice and boil until half-cooked, then strain and set aside.

In a vessel, add the marinated chicken, ghee, saffron, kewra essence, khoya, mint leaves, and warm water. Mix well, then add yogurt and mix again.

Layer the boiled rice over the chicken mixture, then add mint leaves, remaining prepared masalah mix, fried onions, remaining boiled rice, and ghee. Cover and cook on high flame for 4 to 5 minutes, then reduce the heat to low. Steam for 25 minutes.

Serve with salad and yogurt raita.

Enjoy the flavors of Hyderabadi Biryani and celebrate your day with this delightful dish!