Hyderabadi Chicken Biryani

Ingredients

• 500 gbasmati rice
• 4green cardamom pods
• 4cloves
• 1bay leaf
• 5 gsalt
• 2 lwater
• 1 kgchicken pieces (with bone)
• 200 gyogurt
• 15 gginger-garlic paste
• 5 gturmeric powder
• 10 gred chili powder
• 5 ggaram masala
• Salt to taste
• 30 mllemon juice
• 100 mlghee (divided)
• 3onions (large, thinly sliced)
• 2tomatoes (chopped)
• 15 gfresh coriander (chopped)
• 15 gfresh mint (chopped)
• 3green chilies (slit)
• 125 mlmilk
• 1 mlsaffron strands (large pinch)
• 2 gkewra water (optional, for aroma)

Instructions

1. 1

   Mix chicken with yogurt, ginger-garlic paste, spices, lemon juice, and salt. Marinate 1-2 hours.

2. 2

   Heat 60ml ghee, fry sliced onions until deep golden brown and crispy. Reserve half for garnish.

3. 3

   In the same pan with remaining fried onions, add marinated chicken, tomatoes, half the coriander and mint. Cook covered on medium heat 15-20 minutes until chicken is 80% done.

4. 4

   Boil water with whole spices and salt. Add rice, cook until 70% done (still firm). Drain immediately.

5. 5

   Warm milk, add saffron, let steep.

6. 6

   In a heavy-bottomed pot, layer half the chicken mixture, then half the rice. Repeat. Drizzle saffron milk, remaining ghee, reserved fried onions, remaining herbs, and kewra water on top.

7. 7

   Cover pot tightly with aluminum foil, then lid. Cook on high heat 3-4 minutes until steam forms. Reduce to lowest heat, cook 25-30 minutes. Turn off heat, let rest 5 minutes.

8. 8

   Gently mix biryani, serve hot with raita and onion salad.