Hyderabadi Chicken Biryani

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Ingredients

• Thinly sliced onions
• Oil for frying
• 1 kilogram of chicken thighs, skin off
• Yogurt
• Kashmiri chili powder
• Turmeric
• Garam masala
• Ginger paste
• Garlic
• Lemon juice
• Green chili
• Cinnamon stick
• Green cardamom pods
• Brown cardamom pods
• Cumin seeds
• Cloves
• Salt
• Mint
• Coriander (cilantro)
• Basmati rice
• Saffron
• Warm milk

Instructions

1. Fry thinly sliced onions until golden brown and set aside.
2. Marinate chicken with yogurt, spices, lemon juice, green chili, cinnamon, cardamom, cumin seeds, cloves, salt, mint, coriander, and fried onions. Refrigerate for at least 4 hours.
3. Rinse and soak basmati rice for 35-40 minutes.
4. Steep saffron in warm milk.
5. Prepare a dough to seal the pot.
6. Parboil rice with cardamom, chili, cinnamon, cumin, and salt.
7. Layer marinated chicken, rice, fried onions, mint, coriander, and saffron milk in a pot.
8. Seal the pot with dough and cook on high heat for 10 minutes, then reduce to low heat for 30 minutes or bake at 350°F for 40 minutes.
9. Remove the dough, garnish with more herbs, and serve the Hyderabadi Chicken Biryani.

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