Dinner · 75 min · indian

Hyderabadi Chicken Biryani

Basmati rice does the heavy lifting here, with chicken pieces rounding it out. An Indian dinner that takes 75 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Basmati rice
• 1.5 lb Chicken pieces
• 1 cup Plain yogurt
• 1 cup Fried onions
• 1/4 cup Saffron milk
• 4 tbsp Ghee
• 1/2 cup Mint leaves
• 2 tbsp Biryani masala
• 2 Bay leaves
• 6 pods Green cardamom
• 1 Lemon

Steps

1. Soak the rice 30 minutes, then boil in heavily salted water with the bay and cardamom until just 70 percent cooked — the grains should still bite. Drain at once.
2. Toss the chicken with yogurt, biryani masala, half the fried onions, and salt; marinate 20 minutes while the rice cooks.
3. Layer the chicken in a heavy pot, scatter mint and remaining fried onions, then blanket with the rice in an even layer.
4. Drizzle the saffron milk and melted ghee over the top, then seal the lid tight — foil under the lid traps every wisp of steam.
5. Cook on high 5 minutes to build steam, then on the lowest heat 25 minutes. Do not lift the lid; the dum is doing the work.
6. Rest 10 minutes off the heat, then open and fluff gently from the sides so the layers stay distinct.
7. Squeeze lemon over the top and serve straight from the pot with raita alongside.

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