Hyderabadi Chicken Dum Biryani

by Hana Novak

12 servings

Fried Onions (Birista)

• ≈ 450 glarge onion
• ≈ 165 gneutral oil or ghee

Marinated Chicken

• 1500 gskinless bone-in chicken thighs and drumsticks
• ≈ 495 gplain yogurt, not sour
• ≈ 13 gsalt
• ≈ 2.5 gground turmeric
• ≈ 5.5 to 8 gred chili powder
• 6 to 9 gbiryani masala or garam masala
• ≈ 1.5 to 3 gground green cardamom
• ≈ 12 to 24 ggreen chilies
• ≈ 67 gginger garlic paste
• ≈ 46 glemon juice

Par-Cooked Rice

• ≈ 835 gaged basmati rice
• ≈ 14 goil
• ≈ 0.6 gbay leaf
• ≈ 9 gcinnamon stick (7 cm piece)
• ≈ 2 gwhole cloves
• ≈ 2.5 ggreen cardamom pods
• 3 gstar anise
• ≈ 3.5 gblack cardamom pod
• 0.6 gmace blades
• ≈ 3 gshahi jeera (caraway seeds)

Layering and Dum

• ≈ 0.5 gsaffron threads
• ≈ 135 ghot milk
• 12 gmint leaves
• ≈ 9 gcoriander leaves
• 1.5 to 3 gbiryani masala or garam masala
• ≈ 80 gghee
• ≈ 3 gcoriander leaves, to garnish