Hyderabadi Biryani

Wash basmati rice and soak in water for 30 minutes. Soak saffron strands in warm milk and set aside.

Marinate chicken with yogurt, ginger-garlic paste, red chilli powder, coriander powder, turmeric, garam masala, lemon juice, half the mint, half the coriander, slit green chillies, and salt. Marinate for at least 2 hours, preferably overnight.

Fry thinly sliced onions in oil until deep golden brown and crispy (birista). Drain on paper towels. Reserve the oil.

In a large pot, bring 1.5 litres of water to a boil. Add whole spices, salt, and a splash of oil. Add soaked rice and cook until 70% done (the rice should still have a bite). Drain and set aside.

In a heavy-bottomed pot, heat the reserved onion oil. Add the marinated chicken and cook on high heat for 5 minutes, then medium heat for 10 minutes.

Layer half the partially cooked rice over the chicken. Sprinkle half the fried onions, mint, and coriander.

Add the remaining rice as the second layer. Top with remaining fried onions, mint, coriander, and drizzle the saffron milk and ghee over the top.

Seal the pot tightly with a lid (use dough to seal the edges for authentic dum cooking, or use a tight-fitting lid with a heavy weight on top).

Cook on high heat for 5 minutes, then reduce to the lowest possible heat and cook for 25–30 minutes (dum cooking).

Let the biryani rest for 10 minutes before opening. Gently mix from the sides without breaking the rice grains.

Serve hot with raita, mirchi ka salan, and sliced onions.