Bawarchi-Style Biryani: Bawarchi Biryani is one of the most famous and delicious biryani in this world. This biryani is the identity of Hyderabadi biryani. With rich aroma and flavourful masala, the biryani is cooked meat and rice perfectly well. People still want to make the same recipe of biryani in their home.

Ingredients:

For Marination:

• 500g chicken (with bone)
• Thick Curd – 1 Cup
• Ginger-garlic Paste – 2 tbsp
• Turmeric Powder – 1 tsp
• Red Chili Powder – 2 tbsp
• Garam Masala – 1 tbsp
• Salt to taste
• Lemon Juice – 1 Lemon
• Fresh Mint and Coriander (chopped)

For Rice:

• Basmati Rice – 2 Cup
• 4 Cups Water
• 1 bay leaf, 4 cloves, 1 cinnamon stick, 2 cardamoms, 1- star anise
• Salt (to taste)

For Biryani:

• 2 large onions (thinly sliced & fried until golden)
• 2 tbsp Ghee + 2 tbsp Oil
• A few saffron strands soaked in ¼ cup warm milk
• Additional mint and coriander

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Cooking Procedure:

1. Marinate the Chicken:

Mix all the marination ingredients with the chicken. Cover and refrigerate for at least 3–4 hours, preferably overnight.

2. Cook the Rice:

Wash and soak basmati rice for 30 minutes. Boil water with whole spices and salt. Add rice and cook till it’s 70% done. Drain immediately.

3. Layering the Biryani (Dum style):

Heat oil and ghee in a heavy-bottomed vessel. Spread the marinated chicken at the bottom. Add half the fried onions, mint, and coriander.

Now layer the half-cooked rice on top. Sprinkle saffron milk, remaining fried onions, mint, and ghee.

4. Dum Process:

Cover tightly with a lid or seal with dough. Cook on low flame for 40–45 minutes. Let it rest for 10 minutes before opening.

Tips for Simpler Cooking:

• It is better to use a cooker without a whistle, which will help to cook dum.
• If you don’t have saffron, use a pinch of turmeric in milk for color.
• Use store-bought fried onions to save time.
• Mix cooked rice and chicken gently if you’re short on time and skip layering

Enjoy your flavorful, Bawarchi-style biryani hot with raita or salan.

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