Hyderabadi Chicken Biryani

1. 1
   prep · ~30 min

   Marinate the chicken.

   1.Mix chicken, yogurt, half of the ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, lemon juice, half of the mint, half of the coriander leaves, and 1 pinch salt in a large bowl.

   2.Coat the chicken well so every piece is covered with the masala.

   3.Set aside for 30 minutes while you prepare the other ingredients.

   TIPA short rest helps the yogurt and spices season the chicken more evenly.
2. 2
   fry · ~12 min

   Fry the onions.

   1.Heat oil and 1 tbsp ghee in a wide heavy pot over medium heat.

   2.Add sliced onions and fry, stirring often, until deep golden and crisp at the edges.

   3.Lift out about one-third of the onions and keep them aside for layering and garnish.

   TIPKeep the heat at medium so the onions brown slowly instead of burning.
3. 3
   saute · ~15 min

   Build the chicken masala.

   1.Add shah jeera, green chili, and the remaining ginger-garlic paste to the same pot and sauté until fragrant.

   2.Add chopped tomato and cook until soft and pulpy.

   3.Add the marinated chicken and cook on medium-high heat for 6 to 8 minutes, stirring gently.

   4.Pour in 0.5 cup water, cover, and cook until the chicken is about three-quarters done and the masala turns thick.
4. 4
   prep

   Soak the saffron milk.

   Mix saffron with warm milk and keep it aside so the color and aroma bloom before layering.

5. 5
   boil · ~10 min

   Parboil the rice.

   1.Bring 6 cups water to a boil in a large pot.

   2.Add cumin seeds, bay leaf, green cardamom, cloves, cinnamon, black pepper, and 0.5 tsp salt.

   3.Add the soaked basmati rice and cook until the grains are about 70 percent done but still firm in the center.

   4.Drain the rice immediately so it does not overcook.

   TIPThe rice should break with a firm center. It finishes cooking on dum.
6. 6
   assemble · ~3 min

   Layer the biryani.

   1.Level the chicken masala in the pot.

   2.Spread the parboiled rice over the chicken in an even layer.

   3.Top with the reserved fried onions, remaining mint, remaining coriander leaves, and 1 tbsp ghee.

   4.Drizzle the saffron milk over the rice.
7. 7
   rest · ~20 min

   Seal and cook on dum.

   Cover the pot tightly and cook on very low heat for 20 minutes so the rice finishes cooking and absorbs the chicken juices.

   TIPPlace the pot on a heat diffuser or tawa if the base is thin to prevent scorching.
8. 8
   rest · ~10 min

   Let the biryani stand.

   Turn off the heat and rest the biryani, covered, for 10 minutes before opening the pot.

9. 9
   serve

   Fluff gently and serve hot.

   Lift the rice from the sides with a flat spoon so the layers stay visible and the chicken pieces remain intact.

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