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Black pepper, derived from the dried berries of the Piper nigrum plant, is known for its sharp, pungent flavor and mild heat. Widely used globally, it enhances a variety of dishes, from savory to sweet. Black pepper also offers health benefits, including aiding digestion and providing antioxidant properties.

The process of making black pepper involves harvesting the berries before they fully ripen and then drying them until the outer layer turns black and wrinkled. This results in the familiar peppercorns that are used whole or ground into a fine powder. Black pepper’s distinctive heat comes from its primary compound, piperine, which not only adds spiciness but also enhances the flavors of other ingredients in a dish.

In cooking, black pepper is incredibly versatile. It is a fundamental seasoning in a wide range of dishes, including meats, vegetables, soups, and sauces. It is also used in spice blends and marinades, where its bold flavor complements a variety of other spices and herbs. Freshly ground black pepper is particularly prized for its robust flavor and aroma, making it a favorite in both home kitchens and professional settings.

Beyond its culinary uses, black pepper offers several health benefits. It has antioxidant properties, which help combat oxidative stress and inflammation. Piperine, the active compound in black pepper, is also known to enhance the absorption of various nutrients, including vitamins and minerals. Additionally, black pepper is traditionally used to aid digestion and relieve respiratory issues.

Hyderabadi Biryani

Main Ingredients

For the Chicken Marinade:

500g Chicken (bone-in, medium pieces)
3/4 cup Thick curd (yogurt)
1 tablespoon Ginger-garlic paste
1 teaspoon Red chili powder
1/2 teaspoon Turmeric powder
1/2 teaspoon Garam masala
1/2 teaspoon Black peppercorns (whole)
1 tablespoon Lemon juice
Salt to taste
Handful of mint leaves (chopped)
2 green chilies (slit)
2 tablespoons Fried onions

For the Rice:

2 cups Basmati rice (soaked for 30 minutes)
5 cups Water
1 Bay leaf
3-4 Green cardamoms
4-5 Cloves
1 small Cinnamon stick
1 teaspoon Cumin seeds
1/2 teaspoon Black peppercorns (whole)
Salt to taste

For Layering:

2 tablespoons Ghee
A pinch of Saffron soaked in 2 tablespoons warm milk
2 tablespoons Fried onions
Extra mint and coriander leaves

Instruction

Step 1 - Marinate the Chicken

In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, whole black peppercorns, slit green chilies, mint, coriander leaves, and fried onions. Mix well, cover, and let it marinate for at least 2 hours (overnight for best results).

Step 2 - Prepare the Rice

Boil water with salt, bay leaf, cardamoms, cloves, cinnamon, cumin seeds, and whole black peppercorns. Add soaked rice and cook until 70% done (the grains should still have a bite). Drain and keep aside.

Step 3 - Layer and Cook the Biryani

In a heavy-bottomed pan or handi, spread the marinated chicken evenly. Layer the partially cooked rice over the chicken. Sprinkle fried onions, mint, coriander, saffron milk, and drizzle ghee on top.
Seal the pan with dough or cover tightly with a lid. Cook on a low flame (dum) for 25-30 minutes. Alternatively, place a tawa (griddle) under the pan and cook on low heat.

Step 4 - Rest and Serve

Turn off the heat and let the biryani rest for 10 minutes before opening. Gently mix before serving to retain layers.

Tips for the Perfect Hyderabadi Biryani

Flavor Infusion: Whole black peppercorns in the marinade and rice infuse the biryani with subtle heat and a royal aroma.
Dum Cooking: Always cook biryani on dum (slow heat) to lock in the flavors and moisture.
Rice Texture: Don’t overcook the rice; 70% doneness ensures it finishes cooking during dum and doesn't turn mushy.

Why You’ll Love Hyderabadi Biryani:

Authentic & Aromatic: The layers of spices, herbs, and saffron milk make each bite a celebration of Hyderabadi tradition.
Perfect for Gatherings: A dish that wins hearts at every dinner table – festive or casual.
Balanced Heat: The use of whole black peppercorns adds warmth without overpowering the biryani.

Yield

6 Servings

Prep Time

30 minutes

Cook Time

45 minutes

Total Time

1 hour 15 minutes