Hyderabadi Chicken Dum Biryani

by Hana Novak

8 servings

Fried Onions (Birista)

• ≈ 300 glarge onion
• ≈ 110 gneutral oil or ghee

Marinated Chicken

• 1000 gskinless bone-in chicken thighs and drumsticks
• ≈ 330 gplain yogurt, not sour
• ≈ 9 gsalt
• ≈ 1.5 gground turmeric
• ≈ 3.5 to 5.5 gred chili powder
• 4 to 6 gbiryani masala or garam masala
• ≈ 1 to 2 gground green cardamom
• ≈ 8 to 16 ggreen chilies
• ≈ 44 gginger garlic paste
• ≈ 30 glemon juice

Par-Cooked Rice

• ≈ 555 gaged basmati rice
• ≈ 9 goil
• ≈ 0.4 gbay leaf
• ≈ 6 gcinnamon stick (7 cm piece)
• ≈ 1 gwhole cloves
• ≈ 1.5 ggreen cardamom pods
• 2 gstar anise
• ≈ 2.5 gblack cardamom pod
• 0.4 gmace blades
• ≈ 2 gshahi jeera (caraway seeds)

Layering and Dum

• ≈ 0.3 gsaffron threads
• ≈ 91 ghot milk
• 8 gmint leaves
• ≈ 6 gcoriander leaves
• 1 to 2 gbiryani masala or garam masala
• ≈ 53 gghee
• ≈ 2 gcoriander leaves, to garnish