Hyderabadi Chicken Dum Biryani

by Hana Novak

4 servings

Fried Onions (Birista)

• ≈ 150 glarge onion
• ≈ 54 gneutral oil or ghee

Marinated Chicken

• 500 gskinless bone-in chicken thighs and drumsticks
• ≈ 165 gplain yogurt, not sour
• ≈ 4.5 gsalt
• ≈ 0.8 gground turmeric
• ≈ 2 to 2.5 gred chili powder
• 2 to 3 gbiryani masala or garam masala
• ≈ 0.5 to 1 gground green cardamom
• ≈ 4 to 8 ggreen chilies
• ≈ 22 gginger garlic paste
• ≈ 15 glemon juice

Par-Cooked Rice

• ≈ 280 gaged basmati rice
• ≈ 4.5 goil
• ≈ 0.2 gbay leaf
• ≈ 3 gcinnamon stick (7 cm piece)
• ≈ 0.6 gwhole cloves
• ≈ 0.8 ggreen cardamom pods
• 1 gstar anise
• ≈ 1 gblack cardamom pod
• 0.2 gmace blades
• ≈ 1 gshahi jeera (caraway seeds)

Layering and Dum

• ≈ 0.2 gsaffron threads
• ≈ 46 ghot milk
• 4 gmint leaves
• ≈ 3 gcoriander leaves
• 0.5 to 1 gbiryani masala or garam masala
• ≈ 27 gghee
• ≈ 1 gcoriander leaves, to garnish