Post by @barefoodtim

HYDERABADI CHICKEN BIRYANI Serves 6–8 INGREDIENTS For the chicken: 3 lb bone-in, skinless chicken thighs and/or drumsticks 1 cup whole-milk yogurt 2 tbsp ginger-garlic paste 6 green chilies, sliced lengthwise 2 tbsp lemon juice 2 tsp Kashmiri chili powder 1 tsp turmeric 2 tsp ground coriander 1 tsp ground cumin 1 tsp garam masala 2 tsp salt 3 large onions, thinly sliced and fried until deeply golden 1 cup fresh mint leaves 1 cup fresh cilantro 1/4 cup ghee 1/4 cup neutral oil For the rice: 3 cups aged basmati rice 2 tbsp salt, for the cooking water 6–8 green cardamom pods 1 black cardamom pod 6-8 cloves 2 inches cinnamon stick 2 bay leaves 1 tsp shahi jeera (black cumin seeds) 1 tsp jeera (cumin seeds) 8-10 black peppercorns 1 small star anise 1 blade mace For layering: 1/2 tsp saffron 1/4 cup warm whole milk 2 tbsp melted ghee Reserved fried onions Reserved mint + cilantro 1/2 tsp rose water INSTRUCTIONS Rinse and soak 3 cups basmati rice in cold water for 30-45 minutes. Combine 3 lb chicken with 1 cup yogurt, 2 tbsp ginger-garlic paste, 4-6 green chilies, 2 tbsp lemon juice, 2 tsp chili powder, 1 tsp turmeric, 2 tsp coriander, 1 tsp cumin, 1 tsp garam masala and 2 tsp salt. Mix in about 2/3 of the fried onions, 3/4 cup each of mint and cilantro, 1/4 cup ghee and 1/4 cup oil. Marinate at least 2 hours, but overnight is ideal. Bring a large pot of water to a boil. Season generously with 3 tbsp salt and add the cardamom, black cardamom, cloves, cinnamon, bay leaves, black cumin, cumin, peppercorns, star anise and mace. Drain the soaked rice and add it to the boiling water. Cook until the grains are roughly 60-70% cooked. It should be tender on the outside but still firm in the center. About 5 minutes. Drain immediately. Spread the marinated raw chicken evenly across the bottom of a heavy Dutch oven. Cover with the partially cooked rice. Steep 1/2 tsp saffron in 1/4 cup warm milk for 15 minutes. Drizzle it over the rice along with 2 tbsp melted ghee and the rose water. Finish with the remaining fried onions, mint and cilantro. Cover tightly with a lid. Cook over medium heat for about 8-10 minutes to build steam, then reduce to LOW and cook for another 30-40 minutes. Do your best to not open it mid-cook. I covered my dutch oven with foil to prevent steam from escaping. Turn off the heat and leave it covered for 15 minutes. Check that the chicken has reached at least 165°F, then gently lift the biryani from the bottom rather than aggressively stirring it because you want the white, yellow and deeply spiced rice to stay somewhat distinct when serving. #indianfood #biryani #hyderabad #Recipe