Hyderabadi Chicken Dum Biryani

Ingredients

• 2 lb bone-in chicken, cut into pieces
• For the marinade: 1 cup yogurt, 2 tbsp ginger-garlic paste, 2 tsp red chili powder, 1 tsp turmeric, 2 tsp garam masala, juice of 1 lemon, 1 tbsp salt, ¼ cup chopped mint and cilantro
• 2½ cups aged basmati rice, soaked 30 minutes
• 3 large onions, thinly sliced and fried golden (birista)
• 4–5 green cardamom, 4 cloves, 1 cinnamon stick, 2 bay leaves
• 1 tsp shahi jeera (caraway)
• Pinch of saffron soaked in ¼ cup warm milk
• 3 tbsp ghee, plus oil for frying onions
• Extra mint and cilantro for layering

Instructions

1. Marinate the chicken in yogurt, ginger-garlic paste, chili, turmeric, garam masala, lemon, salt, herbs and half of the fried onions. Rest at least 1 hour (overnight is ideal).
2. Bring a large pot of well-salted water to a boil with the whole spices. Add the soaked, drained rice and cook until about 70% done — the grains should still have a firm center. Drain.
3. In a heavy-bottomed pot, spread the marinated chicken in an even layer with 2 tbsp ghee.
4. Layer the par-cooked rice over the chicken. Scatter the remaining fried onions, herbs, saffron milk and a drizzle of ghee on top.
5. Cover with a tight lid (seal with foil or dough to trap steam). Cook on high 3–4 minutes to build steam, then reduce to the lowest heat.
6. Let it steam (dum) undisturbed for 25–30 minutes, until the chicken is cooked and the rice is fluffy and fragrant.
7. Turn off the heat and rest 10 minutes. Gently fold from the bottom up to mix the layers without breaking the grains.
8. Serve hot with cooling raita and a wedge of lemon.

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