Hyderabadi Chicken Biryani

Ingredients

• bone-in chicken thighs and drumsticks2.5 lb
• basmati rice2 cups
• plain whole-milk yogurt1 cup
• yellow onions3 large, thinly sliced
• ginger-garlic paste3 tbsp
• biryani masala2 tbsp
• Kashmiri chili powder1 tbsp
• ground turmeric1/2 tsp
• saffron threadspinch, soaked in 1/4 cup warm milk
• ghee4 tbsp
• neutral oil1/2 cup (for frying onions)
• fresh mint leaves1/2 cup
• fresh cilantro1/2 cup, chopped
• green cardamom pods6
• cinnamon stick1
• bay leaves2
• lemon1, juiced

Steps

1. 1

   Fry the sliced onions.

   Fry the sliced onions in oil over medium heat, stirring often, until deep mahogany and crisp, about 15 minutes. Drain on paper towels — these are birista.

2. 2

   Marinate the chicken.

   Whisk the yogurt with ginger-garlic paste, biryani masala, Kashmiri chili, turmeric, half the birista, half the mint and cilantro, lemon juice, and 1.5 tsp salt. Coat the chicken and marinate 30 minutes.

3. 3

   Soak and par-cook the rice.

   Soak the rice in cold water for 30 minutes, then drain. Bring 8 cups of water to a boil with cardamom, cinnamon, bay leaves, and 1 tbsp salt. Add the rice and cook to 70% done, about 5 minutes. Drain.

4. 4

   Layer chicken and rice.

   Spread the marinated chicken in a heavy pot. Layer the par-cooked rice over it. Drizzle with ghee, the saffron milk, and scatter the remaining birista, mint, and cilantro.

5. 5

   Cook biryani on stove.

   Cover tightly with foil, then a lid. Cook on high heat 4 minutes to build steam, then reduce to lowest heat for 30 minutes. Rest off heat, covered, 10 more minutes.

6. 6

   Open at the table.

   Gently scoop from the bottom up to keep the layers visible. Serve with raita.