Hyderabadi Chicken Biryani

Indian · 60 min · Chicken · gluten-free, high-protein

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Ingredients

• 700 g bone-in chicken
• 2 cups basmati rice
• 3/4 cup plain yogurt
• 2 large yellow onion
• 2 tbsp biryani masala
• 1 pinch saffron
• 2 tbsp ginger-garlic paste
• 1/2 cup fresh mint
• 3 tbsp ghee
• 3 tbsp whole milk

Method

1. Fry thinly sliced onions in ghee over medium heat 10 minutes until deep golden; reserve half for layering.
2. Marinate chicken with yogurt, ginger-garlic paste, biryani masala, half the fried onions, mint and salt for at least 20 minutes.
3. Parboil soaked basmati in salted water 5 minutes until 70% cooked, then drain; steep saffron in warm milk.
4. Cook the marinated chicken in a heavy pot 10 minutes, then layer parboiled rice over it and top with reserved onions, mint and saffron milk.
5. Cover tightly and steam (dum) on the lowest heat 20 minutes; rest 5 minutes, then gently fluff and fold to combine layers.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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