Hyderabadi Chicken Biryani Spiced Chicken and Rice

Rinse 300g basmati rice in cold water until water runs clear, then soak in fresh water for 20 minutes. Meanwhile, marinate chicken: in a bowl, mix 500g boneless chicken thighs, 100ml yogurt, 2 tsp biryani masala, 0.5 tsp turmeric, and 1 tsp salt. Set aside for 15 minutes.

Thinly slice 2 medium onions. Heat 30ml ghee in a large heavy-bottomed pot over medium heat. Add onions and sauté for 10–12 minutes, stirring often, until deep golden brown and crispy. Remove half the fried onions for garnish.

Add 4 minced garlic cloves, 20g grated ginger, 1 chopped tomato, and 2 slit green chilies to the pot. Cook over medium heat for 3–4 minutes until tomatoes soften and oil separates.

Add the marinated chicken to the pot. Cook over medium-high heat for 5–6 minutes, stirring occasionally, until chicken is sealed and no longer pink outside. Remove from heat.

Drain the soaked rice. In a separate pot, bring 600ml water to a boil. Add the rice and 0.5 tsp salt, and boil for exactly 5 minutes. Drain the rice (it should be par-cooked).

Layer the par-cooked rice over the chicken in the pot. Sprinkle with 30g chopped cilantro, 20g chopped mint, the reserved fried onions, and saffron dissolved in 2 tbsp warm water. Cover the pot tightly with a lid or foil.

Cook on very low heat (dum) for 20–25 minutes. To check doneness, lift lid carefully: rice should be fluffy and tender, and chicken should be cooked through (internal temperature 75°C).

Gently fluff the biryani with a fork, mixing layers. Serve hot with raita or yogurt on the side.