Indian
Indian - South Indian Classics
Hyderabadi Biryani
Chef's Menu Description
Fragrant aged basmati rice layered with spiced meat, saffron-infused milk, and sweet caramelised onions, sealed and slow-cooked in dum style.
Ingredients
- • 1 kg bone-in chicken pieces
- • 2 1/2 cups basmati rice
- • 1 cup thick yogurt
- • 2 tbsp ginger-garlic paste
- • 3 onions, thinly sliced
- • 1/2 cup chopped mint leaves
- • 1/4 tsp saffron strands soaked in 1/4 cup warm milk
- • 2 tsp salt
- • 3 tbsp ghee
Preparation Steps
1
Phase 1
Marinate the chicken with yogurt, ginger-garlic paste and 1 tsp salt for at least 2 hours.
2
Phase 2
Fry the onions in ghee until deep golden; drain and reserve.
3
Phase 3
Soak the basmati for 30 minutes, then parboil in plenty of water with the remaining salt until 70 percent done; drain.
4
Phase 4
Spread the raw marinated chicken in a heavy pot, top with half the birista and the mint, then the rice; pour the saffron milk and remaining birista over.
5
Phase 5
Seal the pot with foil and a tight lid; cook on high for 5 minutes, then on the lowest flame for 40 minutes.
6
Phase 6
Rest sealed for 10 minutes, then open and fluff gently before serving.