Authentic Hyderabadi Irani Chai Recipe – Cardamom Tea

Last Updated on 2 months by Neha Deshmukh

Authentic Hyderabadi Irani Chai Recipe – Cardamom Tea

Okay, let’s be real. If you’ve ever been to Hyderabad, you know Irani Chai isn’t just a drink, it’s an experience. The bustling cafes, the sweet biscuits, and that perfectly brewed, milky tea… it’s pure magic. I first tried it on a trip a few years ago and immediately became obsessed. I spent ages trying to recreate it at home, and finally, I think I’ve gotten pretty close! I’m so excited to share my version of this iconic Hyderabadi Irani Chai with you.

Why You’ll Love This Recipe

This isn’t your everyday chai. Irani Chai is richer, creamier, and has a unique flavour thanks to the way it’s brewed. It’s a little more involved than a quick masala chai, but trust me, the extra effort is so worth it. It’s the perfect pick-me-up, a comforting treat, or a delightful way to impress your friends with a taste of Hyderabad. Plus, it smells incredible while it’s simmering!

Ingredients

Here’s what you’ll need to make this delicious Irani Chai:

• 3 cups water (720ml)
• 1 ½ tbsp black tea powder (approx. 12g)
• 3 cardamom pods
• 1 ½ cup milk (360ml)
• 2-3 heaped tbsp condensed milk (approx. 60-90ml)
• Sugar, as needed (to taste)

Ingredient Notes

Let’s talk ingredients, because a few things really make a difference in this recipe:

• Black Tea Powder: Traditionally, Irani Chai uses a strong, robust black tea powder – think a good quality Assam or CTC tea. It’s different from the leaf teas we often use for other chais. The powder gives it that characteristic colour and boldness.
• Cardamom Pods: Please, use whole cardamom pods! Crushing them releases all the flavour, but also makes the chai a little gritty. We want the subtle aroma to infuse the tea, not little bits floating around.
• Condensed Milk: This is key to the Irani Chai flavour profile. It adds a sweetness and creaminess that regular milk and sugar just can’t replicate. Don’t skip it! You can adjust the amount to your liking, but it’s a signature element.

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, in a saucepan, combine the water, black tea powder, and cardamom pods. Bring it to a boil over medium-high heat.
2. Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and place a heavy object on top to really seal it. This is important! We want to simmer, not boil, for a good 30 minutes.
3. While the tea is simmering, let’s work on the milk. In another saucepan, bring the milk to a boil. Then, reduce the heat to low and simmer, stirring occasionally, until it thickens and reduces by about half – this usually takes around 15 minutes. Keep a close eye on it to prevent scalding!
4. Now, add the condensed milk to the reduced milk and cook for another 5 minutes, stirring constantly. This helps everything blend beautifully.
5. Time to combine! Strain the tea concoction into the milk mixture. Bring it back to a gentle boil, then immediately remove from the heat.
6. Finally, sweeten with sugar as desired. Give it a good stir, divide into your favourite cups, and serve immediately with Osmania biscuits (more on those later!).

Expert Tips

A few things I’ve learned along the way to help you nail this recipe:

• The Simmer is Key: Don’t rush the 30-minute simmer! It’s what extracts all the flavour from the tea and cardamom.
• Preventing Scalding: Keep a close watch on the milk while it’s reducing. Stirring frequently and using low heat will help prevent it from sticking to the bottom of the pan.
• Straining is a Must: Straining the tea removes the tea powder and any bits of cardamom, giving you a smooth, clean-tasting chai. Don’t skip this step!

Variations

Want to make this recipe your own? Here are a few ideas:

• Spice Level: If you love a stronger cardamom flavour, feel free to add an extra pod or two. My friend, Aisha, adds a tiny pinch of nutmeg sometimes – it’s lovely!
• Vegan Irani Chai: Easily made vegan! Simply substitute the dairy milk with your favourite plant-based milk (soy or oat work well) and use a vegan condensed milk alternative.
• Festival Adaptations: During Eid or weddings, Irani Chai is often served with special Hyderabadi sweets like Qubani ka Meetha (apricot dessert) or Shahi Tukda (bread pudding). It’s a beautiful tradition!

Serving Suggestions

Irani Chai and Osmania biscuits are a match made in heaven. Seriously, you have to try them together! Osmania biscuits are light, slightly salty, and melt in your mouth. They perfectly complement the rich, sweet chai. If you can’t find Osmania biscuits, any light, buttery biscuit will do, or even some traditional Hyderabadi snacks.

Storage Instructions

Honestly, Irani Chai is best enjoyed immediately. It really loses its magic as it sits. However, if you absolutely have leftovers, you can reheat it gently on the stovetop, but it won’t be quite the same.

FAQs

Let’s answer some common questions:

• Is Irani Chai the same as Masala Chai? No, they’re different! Masala Chai typically includes a blend of spices like ginger, cloves, and cinnamon, while Irani Chai focuses on the flavour of black tea and cardamom, with the richness from condensed milk.
• What type of tea powder is best for Irani Chai? A strong, robust Assam or CTC black tea powder is traditionally used.
• Can I use cardamom powder instead of pods? While you can, it won’t be the same. Cardamom powder can make the chai a little gritty. Whole pods are best for flavour infusion.
• Why is the chai simmered for so long? The long simmer extracts maximum flavour from the tea and cardamom, creating that signature Irani Chai taste.
• What are Osmania biscuits and where can I find them? Osmania biscuits are a popular Hyderabadi biscuit known for their delicate, slightly salty flavour. You can find them at Indian grocery stores or online.

Enjoy your cup of Hyderabadi Irani Chai! I hope it transports you to the bustling cafes of Hyderabad, just like it does for me. Let me know in the comments if you try it and what you think!