Hyderabadi Dum Biryani

Ingredients

• 400g Basmati rice, extra long
• 600g Boneless chicken thighs, cubed
• 200ml Plain yogurt
• 1 Prise Saffron strands, soaked in warm milk
• 100g Fried onions
• 2 Green chillies, slit
• 2 EL Ginger-garlic paste
• 1 TL Turmeric powder
• 1 EL Garam Masala
• 1/2 Bund Fresh mint leaves, chopped
• 1/2 Bund Fresh coriander, chopped
• 2 EL Ghee
• 2 EL Lemon juice
• Nach Geschmack Salt

Instructions

1. Combine the cubed chicken with yogurt, ginger-garlic paste, turmeric, garam masala, chopped mint, coriander, green chillies, lemon juice, and salt in a large bowl. Marinate for at least 30 minutes, ideally 2-4 hours in the refrigerator.
2. Wash Basmati rice thoroughly and soak in water for 20 minutes, then drain. Bring salted water to a boil in a large pot and cook the rice for about 5-7 minutes until it is 70% cooked. Drain and set aside.
3. Heat a heavy-bottomed pot or a 'Dum' cooking pot. Add a tablespoon of ghee and sear the marinated chicken over high heat for 5 minutes, then reduce the heat to medium.
4. Layer the partially cooked rice evenly over the chicken. Sprinkle the fried onions, remaining ghee, and saffron threads soaked in milk over the rice.
5. Seal the pot tightly with a lid, preferably using a dough seal or aluminum foil to prevent steam from escaping. Cook on low heat for 30-35 minutes until the chicken is tender and the rice is fully cooked.
6. After cooking, remove the pot from the heat and let it rest for 10 minutes before opening the lid to allow the flavors to meld.
7. Gently mix with a fork to combine the rice and chicken, being careful not to break the rice grains. Serve hot, optionally with raita or salan.

Nutrition