Hyderabadi Chicken Biryani

Dum-style biryani: marinated chicken layered with saffron rice and slow-cooked under a sealed dough lid. The steam does the work.

1. 1

   Marinate chicken in yogurt, ginger-garlic paste, chili powder, garam masala, half the fried onions, and salt. Minimum 4 hours, overnight best.

2. 2

   Parboil rice with whole spices and salt until 70% cooked — grains should have a white core. Drain.

3. 3

   Layer: spread marinated chicken at the bottom of a heavy pot. Add a layer of rice, then saffron milk, ghee, remaining fried onions, and fresh mint.

4. 4

   Seal the pot with dough or foil-tape. Cook on high heat 5 minutes, then on lowest possible heat for 25 minutes (dum cooking).

5. 5

   Rest sealed for 10 minutes. Open and gently fold from the sides, keeping rice layers visible.

6. 6

   Serve with raita and a wedge of lemon.