Hyderabadi Chicken Biryani

Cook it step by step

1. 1

   Before cooking, read every step, measure all listed ingredients and prepare the cookware named by the method. Keep raw meat or seafood refrigerated until needed and use a separate clean board and knife for ready-to-eat ingredients.

2. 2

   Marinate chicken with yogurt, spices, herbs and ginger-garlic paste. Cover and refrigerate for at least 30 minutes; use 2–12 hours for larger cuts so the seasoning penetrates evenly.

3. 3

   Rinse and soak the rice, then boil it until about seventy percent cooked. Start timing only after the liquid returns to a steady boil; check after 11 minutes and continue only until the stated texture is reached.

4. 4

   Spread the chicken in a heavy pot and layer the rice over it.

5. 5

   Top with saffron milk, ghee, herbs and fried onions.

6. 6

   Seal tightly and cook over low heat until the chicken is tender and the rice is steamed. Steam over continuously simmering water for 20–25 minutes, keeping the lid closed so the heat does not escape; check the stated texture before removing it. For whole pieces of meat, verify doneness in the thickest part with a clean thermometer; poultry must reach at least 74°C before serving.

7. 7

   Rest the finished food for 3–5 minutes where appropriate, taste for final seasoning and serve while its intended crispness, tenderness or temperature is at its best.