Telangana Chicken Biryani

Ingredients

• Chicken: 1 kg, with bones
• Basmati Rice: 1 kg
• Yogurt: 1 cup
• Fried Onions: 1 cup
• Ginger-Garlic Paste: 3 tbsp
• Green Chili Paste: 2 tbsp
• Mint & Coriander Leaves: 1 cup, chopped
• Lemon Juice: 3 tbsp
• Red Chili Powder: 2 tsp
• Turmeric Powder: 1 tsp
• Biryani Masala: 2 tbsp
• Ghee & Oil: 1 cup total
• Saffron Milk: 1/4 cup
• Salt: to taste

Instructions

1. 1

   Marinate chicken with yogurt, ginger-garlic paste, chili paste, powders, half the fried onions, mint, coriander, lemon juice, and salt for at least 2 hours.

2. 2

   Wash and soak rice for 30 minutes. Cook it in salted boiling water until 70% done. Drain completely.

3. 3

   In a heavy-bottomed pot, layer the marinated chicken at the bottom.

4. 4

   Spread the partially cooked rice over the chicken.

5. 5

   Top with remaining fried onions, mint, coriander, saffron milk, and ghee/oil.

6. 6

   Seal the pot with a lid and dough (dum process).

7. 7

   Cook on high heat for 10 minutes, then on very low heat for 30-40 minutes.

8. 8

   Let it rest for 15 minutes before opening. Serve hot with raita.