Hyderabad Dum Biryani

Serves: 2

Santiago Howell

1 January 1970

Based on User reviews:

38

Spice

54

Sweetness

52

Sourness

43

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

10

Black Peppercorns

6

Whole Cloves

5

Cardamom Pods

2

Cinnamon Sticks

1 bunch

Cilantro Leaves (fresh)

1 cup

Plain Yogurt

2 tsps

Lemon Juice

2 tsps

Chile (powder)

1 tsp

Ground Turmeric

450 g

Chicken Thigh

3.5 cups

Water

2.333333 cups

Basmati Rice

4

Bay Leaves (divided)

1 cup

Milk (warm)

1 pinch

Saffron Threads

2

Onions (thinly sliced)

Directions:

1

Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera in a spice grinder; grind into a fine powder

2

Place cilantro and mint leaves in a food processor; pulse until coarsely chopped

3

Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric in a large bowl

4

Add chicken; turn to coat evenly

5

Cover with plastic wrap and let marinate in the refrigerator, about 2 hours

6

Bring water and rice to a boil in a saucepan; add 2 bay leaves

7

Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes

8

Drain

9

Combine milk and saffron in a small bowl; stir to combine

10

Heat ghee in a large pot with a tight-fitting lid over medium-high heat

11

Add onions; cook and stir until golden brown, about 15 minutes

12

Drain on paper towels

13

Reduce heat to low

14

Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes

15

Carefully remove 1 tablespoon of ghee from the pot; set it aside

16

Wipe excess marinade off the chicken, discarding marinade, and add to the pot

17

Cook over medium heat until no longer pink, about 2 minutes per side

18

Spread drained rice on top

19

Sprinkle onions on top of the rice

20

Drizzle reserved ghee and saffron milk over onions and rice

21

Cover the pot and cook over high heat, about 8 minutes

22

Reduce heat to low and continue cooking, about 5 minutes

23

Remove from heat and let stand, covered, until rice is tender and an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), about 15 minutes