Layered Hyderabadi Chicken Biryani

Ingredients

• 500 g bone-in chicken thighs, cut into pieces
• 300 g basmati rice, rinsed and soaked
• 150 g plain yogurt
• 2 tbsp ginger-garlic paste
• 1 cup fried onions (birista)
• 1/4 tsp saffron threads
• 3 tbsp warm milk
• 3 tbsp ghee
• 2 tbsp biriyani masala
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/4 cup mint leaves, chopped
• 1/4 cup cilantro, chopped
• 3 green chilies, slit(optional)
• 1 tbsp whole spices (bay leaf, cardamom, cloves, cinnamon)
• to taste salt
• 1.5 L water for parboiling rice
• 1/4 cup flour dough (for sealing pot)(optional)
• 1 tsp kewra water(optional)

Instructions

1. 1

   Marinate the chicken with yogurt, ginger-garlic paste, biryani masala, turmeric, red chili powder, half the fried onions, mint, cilantro, green chilies, 1 tbsp ghee, and salt. Cover and rest for 45 minutes (within the 60-minute prep window, including rice soaking and other prep).

2. 2

   Soak saffron threads in warm milk and set aside. Rinse basmati rice and soak for 30 minutes.

3. 3

   Bring 1.5 L water to a boil with whole spices and salt. Add drained rice and parboil until 70% cooked, about 5-6 minutes. Drain and reserve.

4. 4

   Heat remaining ghee in a heavy-bottomed pot. Add the marinated chicken with its marinade and cook over medium heat for 15 minutes until mostly done and the masala thickens.

5. 5

   Layer the parboiled rice over the chicken. Sprinkle remaining fried onions, mint, cilantro, saffron milk, and kewra water on top.

6. 6

   Seal the pot tightly with flour dough (or a tight-fitting lid wrapped in foil). Dum-cook on very low heat for 40 minutes, then rest 10 minutes off heat.

7. 7

   Break the seal, gently fluff the layers, and serve hot with raita or mirchi ka salan.