Authentic Hyderabadi Chicken Biryani

• •1.8 lb chicken, bone-in curry cut pieces
• •2 cup aged long-grain Basmati rice, rinsed and soaked for 30 minutes
• •1 cup plain whole milk yogurt (dahi), whisked
• •2 tablespoon ginger-garlic paste
• •1.5 cup fried onions (birista), divided
• •1.5 tablespoon Kashmiri red chili powder
• •0.5 teaspoon turmeric powder
• •1 tablespoon Hyderabadi biryani masala or garam masala
• •4 green chilies, slit lengthwise
• •0.5 cup fresh mint leaves, finely chopped and divided
• •0.5 cup fresh cilantro leaves, finely chopped and divided
• •2 tablespoon fresh lemon juice
• •2 tablespoon cooking oil
• •3 tablespoon ghee (clarified butter), melted
• •1 pinch saffron strands
• •0.3 cup warm milk
• •1 teaspoon kewra water
• •1 teaspoon shahi jeera (caraway seeds), divided
• •6 green cardamom pods, lightly crushed
• •1 black cardamom pod
• •5 whole cloves
• •2 cinnamon stick (2-inch pieces)
• •2 bay leaves
• •1 star anise
• • to taste salt
• •8 cup water for boiling rice

Instructions

1. 1

   In a large mixing bowl, combine the chicken pieces with yogurt, ginger-garlic paste, Kashmiri red chili powder, turmeric powder, biryani masala, half of the fried onions, 2 slit green chilies, half of the chopped mint, half of the chopped cilantro, lemon juice, cooking oil, 0.5 teaspoon shahi jeera, and 1.5 teaspoons of salt. Mix thoroughly, cover, and let marinate at room temperature for at least 1 hour (or refrigerate for up to 6 hours for best results).

2. 2

   Steep the saffron strands in 0.25 cup of warm milk along with the kewra water and set aside.

3. 3

   In a large, heavy pot, bring 8 cups of water to a rolling boil. Add 2 tablespoons of salt (the water should taste like sea water), remaining shahi jeera, green cardamoms, black cardamom, cloves, cinnamon sticks, bay leaves, and star anise.

4. 4

   Add the drained, soaked Basmati rice to the boiling water and cook uncovered on high heat for 4 to 5 minutes, until the rice is roughly 70% cooked (the grain should break into three parts when pressed between fingers, with a firm center). Drain the rice immediately in a colander, reserving 0.5 cup of the hot starchy cooking water.

5. 5

   In a deep, heavy-bottomed handi or Dutch oven, transfer the marinated chicken mixture in an even, single layer at the bottom along with all its marinade.

6. 6

   Spread the 70% parboiled rice evenly over the raw marinated chicken layer. Drizzle the reserved 0.5 cup of starchy rice water and melted ghee all over the rice.

7. 7

   Pour the saffron-infused milk in streaks across the surface. Top with the remaining fried onions, chopped mint, chopped cilantro, and 2 slit green chilies.

8. 8

   Seal the rim of the pot tightly with aluminum foil or a rolled wheat flour dough rope, then place the heavy lid on top to ensure no steam escapes.

9. 9

   Cook on high heat for 5 minutes until steam builds up inside. Lower the heat to low, place a flat heavy cast-iron tawa/skillet underneath the pot, and cook on 'dum' (indirect slow steam) for 35 to 40 minutes.

10. 10

    Turn off the heat and let the biryani rest undisturbed for 15 minutes before opening the lid.

11. 11

    Gently uncover and use a flat spatula to scoop from the bottom, lifting the fragrant rice and spiced chicken together without breaking the delicate rice grains. Serve hot with Mirchi ka Salan and cucumber raita.

Chef's Tips

• 💡Using bone-in chicken is crucial for authentic Hyderabadi Dum Biryani, as the marrow and juices from the bones create a rich, savory gravy layer at the bottom of the handi.
• 💡Do not overboil the rice in step 4; 70% parboiled rice will absorb the chicken juices during the dum cooking phase without turning mushy.
• 💡Placing a heavy cast-iron skillet (tawa) beneath the pot provides indirect, gentle heat that prevents the bottom layer of chicken and marinade from scorching.