Hyderabadi Chicken Biryani

Steps

1. 1.

   1.

   Marinate the Chicken** Mix the chicken with yogurt, ginger garlic paste, lemon juice, 1 tsp salt, garam masala, turmeric and chilli powder. Cover and chill for at least 30 minutes, or up to 12 hours if you're planning ahead.

2. 2.

   Brown the Onions

   Heat the oil in a heavy, oven-safe pot over medium heat. Fry the onions for 12 to 15 minutes, stirring often, until deep golden and crisp at the edges, then lift them onto a plate and leave the oil in the pot.

3. 3.

   Parboil the Rice

   Rinse the basmati until the water runs mostly clear. Boil it in plenty of salted water with the cinnamon, cardamom, cloves and remaining salt for 5 to 6 minutes, until the grains are about 70 percent cooked, then drain well.

4. 4.

   Cook the Chicken

   Put the marinated chicken into the onion oil and cook over medium-high heat for 8 minutes, turning until the outside loses its raw colour. Scrape up any browned bits, but don't let the yogurt catch on the bottom.

5. 5.

   Layer the Biryani

   Spread the parboiled rice over the chicken and drizzle the saffron mixed with warm milk over the top. Scatter on two-thirds of the fried onions, cover tightly with a lid, and set over low heat for 25 minutes.

6. 6.

   Rest and Serve

   Turn off the heat and leave the pot covered for 10 minutes. Fluff gently from the sides so you don't crush the grains, then top with the remaining onions and serve.