Hyderabadi Biryani

Ingredients

• 700 g chicken, bone-in pieces
• 2 cups aged basmati rice
• 1 cup yoghurt
• 2 large onions, thinly sliced (for frying)
• 3 tablespoons ghee + 2 tablespoons oil
• Whole spices: cardamom, cloves, star anise, bay leaf, cinnamon
• 2 tablespoons biryani masala
• 1 teaspoon saffron soaked in 1/4 cup warm milk
• Fresh mint leaves — a good handful
• Fresh coriander — a good handful
• 2 tablespoons ginger-garlic paste
• Salt to taste

Instructions

1. 01

   Make birista (crispy onions): deep fry sliced onions until golden brown and crispy. Drain on paper. These are the flavour base of the biryani.

2. 02

   Marinate chicken: mix yoghurt, ginger-garlic paste, biryani masala, half the birista, half the mint and coriander, and salt. Marinate for 2 hours or overnight.

3. 03

   Par-cook the rice: boil water with salt and whole spices. Add soaked rice and cook until 70% done — it should still have a slight bite. Drain and set aside.

4. 04

   Layer the biryani: spread the marinated chicken at the bottom of a heavy pot. Layer par-cooked rice on top. Scatter remaining birista, mint, and coriander. Drizzle saffron milk and ghee over everything.

5. 05

   Seal the pot tightly with a lid (use foil under the lid to trap steam). Cook on high heat for 5 minutes, then reduce to the lowest flame and cook for 25-30 minutes.

6. 06

   Open the seal carefully. Gently mix from the sides without breaking the rice. Serve hot with raita and sliced onions.