Hyderabadi Dum Biryani

🔥 Prep

• Rinse 500g basmati rice under cold water until water runs clear, then soak in water for 30 minutes.
• Cut 800g chicken into medium‑sized pieces (about 2‑inch cubes).
• Slice 3 yellow onions thinly; reserve half for frying and half for the gravy.
• Chop 0.5 cup mint leaves and 0.5 cup cilantro roughly.
• In a small bowl, combine 0.25 tsp saffron with 4 tbsp warm whole milk; let steep for 10 minutes.
• Measure out 1 cup plain yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, 4 green chilies (slit), 1 tbsp Kashmiri red chili powder, 1 tbsp garam masala, 0.5 tsp turmeric powder, 1 tbsp biryani masala, 2 tbsp lemon juice, 2.5 tsp salt, 4 tbsp ghee, 0.5 cup vegetable oil, and 1500 ml water, keeping them ready.

🔥 Cook

• 1. Heat 4 tbsp ghee + 0.5 cup vegetable oil in a large heavy‑bottomed pot over medium heat; add the sliced onions reserved for frying and fry until golden brown and crisp, about 12‑15 minutes; remove half for garnish and set aside.
• 2. In the same pot, add the remaining onions and sauté for 2 minutes until translucent; then add 1 tbsp ginger paste and 1 tbsp garlic paste, cook for 1 minute until fragrant.
• 3. Add the slit green chilies, 1 tbsp Kashmiri red chili powder, 0.5 tsp turmeric powder, 1 tbsp biryani masala, and 1 tbsp garam masala; stir and cook for 30 seconds on medium heat.
• 4. Add the 800g chicken pieces, coat well with the spice mixture, and sear for 5‑7 minutes on medium‑high heat until the chicken starts to brown.
• 5. Stir in 1 cup plain yogurt, 2 tbsp lemon juice, and 2.5 tsp salt; mix and simmer on low heat for 10‑12 minutes until the chicken is tender and the gravy thickens; if needed, add a splash of water.
• 6. While the chicken cooks, bring 1500 ml water to a boil in a separate large pot; add a pinch of salt and a few drops of oil; add the soaked 500g basmati rice and parboil for 6‑8 minutes on high heat until rice is 70% cooked (grains still firm); drain and set aside.
• 7. In a small bowl, mix the saffron‑milk infusion (0.25 tsp saffron + 4 tbsp warm milk) with 2 tbsp of the fried onions for garnish.
• 8. To assemble, spread half of the parboiled rice over the chicken gravy in the pot, drizzle half of the ghee (if any left) and sprinkle half of the mint, cilantro, fried onions, and saffron milk; then add the remaining rice, top with the rest of the ghee, herbs, fried onions, and saffron milk; seal the pot tightly with a lid or dough.
• 9. Place the sealed pot on a low flame (or use a tawa/griddle) and cook on dum for 20‑25 minutes; you can also place a heavy weight on the lid to ensure steady steam.
• 10. After cooking, turn off the heat and let the biryani rest for 10 minutes before gently fluffing the rice with a wide spoon, mixing the layers lightly.

🔥 Serve

• Fluff the biryani gently and transfer to a serving platter, garnishing with the reserved fried onions, fresh mint, and cilantro.
• Serve hot with a side of cooling cucumber‑raita (yogurt mixed with grated cucumber, cumin, and salt) and sliced boiled eggs or chicken kebabs.
• Accompany with lemon wedges and a simple onion‑tomato salad dressed with salt and chaat masala.