Baskadia

Here's a recipe for Hyderabadi Dum Biryani:

Ingredients:

- 2 cups Basmati rice

- 500g chicken (cut into pieces)

- 1 cup plain yogurt

- 2 large onions (thinly sliced)

- 4-6 green chilies (sliced)

- 2 tbsp ginger-garlic paste

- 1 tsp turmeric powder

- 1 tsp red chili powder

- 1 tsp biryani masala powder

- 1 tsp garam masala powder

- A handful of chopped mint leaves

- A handful of chopped coriander leaves

- 1/2 cup milk

- A pinch of saffron strands (optional)

- 4 tbsp ghee or oil

- Salt to taste

- Whole spices (cinnamon sticks, cardamom pods, cloves)

- Water for boiling rice

Instructions:

1. Wash the Basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes.

2. In a large pot, bring water to a boil. Add salt and whole spices (cinnamon sticks, cardamom pods, cloves) to the boiling water.

3. Drain the soaked rice and carefully add it to the boiling water. Cook the rice until it is 70-80% cooked. It should still have a bite to it. Drain the rice and keep it aside.

4. In a separate pan, heat ghee or oil. Add sliced onions and cook until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.

5. To the remaining onions in the pan, add ginger-garlic paste and sliced green chilies. Sauté for a few minutes until the raw smell disappears.

6. Add chicken pieces to the pan and cook on medium heat until they are no longer pink.

7. In a small bowl, whisk together yogurt, turmeric powder, red chili powder, biryani masala powder, garam masala powder, and salt.

8. Add the yogurt-spice mixture to the chicken and mix well. Cook for a few minutes until the chicken is coated with the marinade.

9. Reduce the heat to low. Layer half of the partially cooked rice over the chicken. Sprinkle chopped mint leaves and coriander leaves on top of the rice.

10. Layer the remaining rice on top of the herbs. Drizzle milk over the rice. Dissolve saffron strands in 2 tbsp of warm milk and pour it over the rice. This step is optional but adds a nice aroma and color to the biryani.

11. Cover the pot with a tight-fitting lid and cook on low heat for about 20-25 minutes. This process is called dum cooking and allows the flavors to blend together.

12. Once done, remove the lid and gently mix the layers of rice and chicken, being careful not to break the rice grains.

13. Serve the Hyderabadi Dum Biryani hot, garnished with fried onions. You can serve it with raita (yogurt sauce) or a side salad.

Enjoy your delicious Hyderabadi Dum Biryani!