Hyderabadi Dum Chicken Thighs Biryani

Ingredients

• 2 lb Chicken Thighs, cut into large pieces
• 1 cup full-fat yogurt
• 3 tbsp ginger-garlic paste
• 2 tsp Kashmiri chili powder
• 1 tsp turmeric
• 2 tsp garam masala
• 2 cups basmati rice, soaked 30 minutes
• 4 whole cloves
• 1 cinnamon stick
• 4 green cardamom pods
• 3 onions, sliced thin
• ½ cup ghee
• ½ cup mint leaves
• ½ cup cilantro
• ¼ tsp saffron soaked in 3 tbsp warm milk
• 2 tbsp lemon juice

Method

1. Fry the onions in the ghee over medium heat, patiently, until deep mahogany and crisp — 20 minutes, and the last 3 are where they go from perfect to burnt. Drain on paper, reserving the ghee.
2. Marinate the Chicken Thighs with the yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, lemon juice, 2 tsp salt, half the fried onions, and half the herbs. Give it at least 30 minutes, ideally overnight.
3. Boil the drained rice in heavily salted water with the cloves, cinnamon, and cardamom for exactly 4–5 minutes — grains should snap in the middle when bitten. Drain immediately.
4. Spread the marinated Chicken Thighs in a heavy pot, layer the parcooked rice over it, and top with remaining onions, herbs, saffron milk, and the reserved ghee.
5. Seal the lid with foil or a rope of dough. Cook on high 4 minutes, then on the lowest possible heat (a tawa underneath helps) for 40 minutes. Rest 10 minutes sealed. Chicken should reach 165°F (74°C) buried in the rice.
6. Break the seal at the table, dig straight down with a wide spoon so every serving gets rice, meat, and the crusty bottom, and serve with raita.