Hyderabadi Chicken Biryani

Ingredients

• •1 kg chicken, on the bone
• •2 cups basmati rice, soaked
• •2 large onions, thinly sliced and fried
• •1 cup plain yogurt
• •2 tbsp ginger-garlic paste
• •3 tbsp biryani masala
• •1 tsp turmeric
• •1 tsp red chili powder
• •1/2 cup mint leaves
• •1/2 cup coriander leaves
• •A pinch of saffron soaked in 3 tbsp warm milk
• •4 tbsp ghee
• •4 tbsp oil
• •Salt to taste

Steps

1. 1 Marinate the chicken with yogurt, ginger-garlic paste, biryani masala, turmeric, chili powder, salt, mint, and coriander for at least 1 hour.
2. 2 Boil the rice with whole spices until 70% cooked. Drain and set aside.
3. 3 Heat oil and ghee in a heavy pot. Add the marinated chicken and cook 8–10 minutes until partially done.
4. 4 Layer the partially cooked rice over the chicken. Top with fried onions, saffron milk, and remaining herbs.
5. 5 Cover tightly with a lid (seal with dough if you have it) and cook on the lowest flame for 30 minutes (dum).
6. 6 Rest 10 minutes before opening. Gently mix and serve with raita and mirchi ka salan.