Hyderabadi Chicken Biryani

Method

1. 1

   Marinate chicken: Mix 750g chicken with 1 cup yogurt, 2 tbsp ginger-garlic paste, 2 tsp red chilli powder, half tsp turmeric, 1 tsp biryani masala, juice of 1 lemon and salt. Marinate 2 hours.

2. 2

   Fry birista: Slice 4 large onions thinly. Deep fry until very dark brown and crispy. Drain. Reserve oil.

3. 3

   Parboil basmati rice: Wash 2.5 cups basmati. Soak 20 minutes. Boil in salted water with whole spices for 7 minutes. Drain at 70% cooked.

4. 4

   Cook chicken: In a heavy pot heat the reserved oil. Add marinated chicken with all yogurt. Cook on high heat 8-10 minutes until chicken is nearly done.

5. 5

   Build layer 1: Spread cooked chicken as the base. Sprinkle half the birista and fresh coriander.

6. 6

   Build layer 2: Add all the parboiled rice on top. Spread remaining birista, fresh mint and coriander.

7. 7

   Add saffron milk and ghee: Drizzle saffron milk and 3 tbsp ghee over the rice.

8. 8

   Seal and dum cook: Cover tightly with lid sealed with dough. Cook on a flat tawa — high heat 5 minutes then lowest heat 35 minutes.

9. 9

   Rest covered: Turn off heat. Rest sealed 10 minutes.

10. 10

    Serve: Open gently. Mix from the bottom. Hyderabadi chicken biryani should have fragrant layered rice. Serve with mirchi ka salan and raita.