Name: Hyderabadi Chicken Biryani
Total time: 2 h
Cuisine: Indian
Ingredients: 3 Red onions, sliced thin; 200 ml Peanut oil, for frying; 1 kg Chicken thighs, skin off; 4 tbsp Yogurt; 1 tsp Chili powder; 1/2 tsp Ground turmeric; 1 tsp Garam masala; 3 tsp Ginger paste; 1 tsp Garlic paste; 1 Lemon, juiced; 2 Green chilies; 2 Cinnamon sticks; 12 Cardamom pods; 2 tsp Cumin seeds; 6 Cloves; Salt, to taste; 1 bunch Mint, fresh; 1 bunch Cilantro, fresh; 1 kg Aged basmati rice

Method

12 steps. Tap one to mark it done.

Warm the peanut oil using a saucepan set to medium-high heat, then fry the sliced onions in portions until they turn golden brown. Remove the crispy onions and set them aside.
Put the chicken thighs, 1/3 of the crispy onions, yogurt, chili powder, turmeric, garam masala, ginger paste, garlic paste, 1 cinnamon stick, 8 cardamom pods, 1 green chili sliced thin, 1 teaspoon of cumin seeds, 4 cloves, and 1 teaspoon of salt into a large pot. Stir the mixture thoroughly, then cover and marinate for 4 to 24 hours.
Wash the basmati rice twice with water, then let it soak for 40 minutes.
Pour water into a large pot until it is half full, then add 1 tablespoon of salt, 1 green chili sliced lengthways in half, 6 cardamom pods, 1 cinnamon stick, 2 cloves, and 1 teaspoon of cumin seeds. Heat until the liquid begins to simmer.
Transfer the soaked rice into the simmering water, give it a single stir, and boil for 6 to 8 minutes, until tender but still slightly firm.
Empty the rice into a colander to drain, then set aside.
Set the pot containing the marinated chicken on high heat and cook for 6 to 7 minutes, making sure to stir every 1 to 2 minutes.
Take half of the chicken out of the pot, then scatter half of the rice over the portion left inside.
Create a layer using a portion of the crispy onions, chopped mint, and cilantro.
Return the set-aside chicken to the pot and cover with the rest of the rice, crispy onions, and fresh herbs in the same manner.
Drape a clean tea towel across the top of the pot, then seal it tightly with the lid.
Cook on medium-high heat for 10 minutes, and afterward reduce the temperature to very low, simmering for an additional 30 minutes. Take the pot off the heat, let it rest for 20 minutes, then remove the lid and serve.