Hyderabadi Chicken Biryani

Ingredients

• 500 grams Chicken thighs, bone-in
• 2 cups Basmati rice
• 1 cup Yogurt
• 1 cup Fried onions (Birista)
• 2 tablespoons Ginger-garlic paste
• 4 Green chilies, slit
• 0.5 cup Mint leaves, chopped
• 0.5 cup Cilantro, chopped
• 2 tablespoons Biryani Masala powder
• 1 pinch Saffron strands soaked in warm milk(optional)
• 3 tablespoons Ghee
• 1 set Whole spices (Cinnamon, Cardamom, Cloves, Bay leaf)

Instructions

1. 1

   Marinate the chicken with yogurt, ginger-garlic paste, half of the fried onions, mint, cilantro, biryani masala, and salt for at least 2 hours.

2. 2

   Wash and soak basmati rice for 30 minutes.

3. 3

   Boil a large pot of water with whole spices and salt. Add rice and cook until it is 70% done (grains should have a bite). Drain the water.

4. 4

   In a heavy-bottomed pot, spread the marinated chicken in an even layer at the bottom.

5. 5

   Layer the parboiled rice over the chicken. Top with remaining fried onions, mint, cilantro, saffron milk, and ghee.

6. 6

   Seal the pot with a tight lid or aluminum foil to trap the steam (Dum process).

7. 7

   Cook on high heat for 5 minutes, then place the pot on a flat tawa (griddle) and cook on very low heat for 45 minutes.

8. 8

   Turn off the heat and let it rest for 15 minutes before gently mixing and serving.