Step 1: Prepare the Crispy Onions
– Thinly slice onions either with a knife or a mandolin.
– Heat vegetable oil in a pan to medium-low heat and add the onions.
– Fry the onions, keeping them moving to prevent browning. Cook until the water evaporates and the volume reduces.
– Transfer the fried onions to a lined tray with paper towel to drain excess oil.
– Repeat the process with the remaining onions.
Step 2: Marinate the Chicken
– In a bowl, combine chicken thighs (skin off), yogurt, chili powder, turmeric, garam masala, ginger paste, garlic, lemon juice, green chili, cinnamon stick, green cardamom pods (lightly crushed), cumin seeds, cloves, salt, mint, coriander, and a portion of the fried onions.
– Mix the marinade well, ensuring that the chicken is fully covered and the spices are evenly distributed.
– Marinate the chicken for at least 4 hours, up to 24 hours in the fridge.
– Stir the marinade occasionally to make sure all the flavors are well-mixed.
Step 3: Prepare the Aged Basmati Rice
– Wash the rice in cold water two times, then leave it to soak in water for 35 to 40 minutes.
– In a pot of boiling water, add salt, green cardamom, green chili, cinnamon stick, cloves, and cumin seeds.
– Drain the soaked rice and add it to the pot, cooking until it is ‘al dente’ and still has some bite. The rice will continue cooking when layered with the chicken.
Step 4: Prepare the Saffron Milk
– In warm milk, steep saffron to create saffron milk. If saffron is not available, turmeric can be used as a substitute.
Step 5: Layer the Biryani
– Heat the marinated chicken on high temperature for about 4-5 minutes to start the cooking process. Stir occasionally.
– Remove half of the chicken and spread the rest evenly in the pot.
– Sprinkle a layer of rice over the chicken. Add some of the fried onions, coriander, and mint as well.
– Repeat the layering process with the remaining chicken, rice, onions, and herbs.
– Pour saffron milk over the top.
– Seal the pot tightly with a lid, either using a tea towel underneath or sealing with dough made from flour and water.
– Cook the sealed pot on maximum heat for 10 minutes, then reduce the heat to a very low setting and cook for an additional 30 minutes.
Step 6: Rest and Serve
– Let the Biryani rest for 20 minutes before opening the pot.
– Carefully open the pot, ensuring the steam escapes away from you.
– Plate the Biryani in layers as it comes out of the pot.
– Garnish with additional coriander and mint.
– Enjoy the flavorful and fragrant Hyderabadi Biryani!