Hyderabadi Chicken Dum Biryani with Raita and Mirchi ka Salan

Ingredients

• 1 cupbasmati rice
• 400 gchicken thighs (bone-in)
• 0.75 cupplain whole-milk yogurt
• 2 pieceonion
• 6 piecegarlic cloves
• 2 inchginger
• 1 piecetomato
• 0.25 cupfresh mint leaves
• 0.25 cupfresh coriander (cilantro)
• 6 piecegreen chillies (long, thin variety like Bhavnagri or serrano)
• 1 piecelemon
• 0.5 piececucumber
• 3 tbspghee
• 3 tbspneutral cooking oil
• 0.25 tspsaffron strands
• 2 tbspwarm milk
• 0.5 tspwhole black peppercorns
• 4 piececloves
• 4 piecegreen cardamom pods
• 1 pieceblack cardamom pod
• 1 piececinnamon stick
• 2 piecebay leaves
• 1 piecestar anise
• 1 piecemace blade
• 1 tspred chilli powder
• 1 tspcoriander powder
• 0.5 tspturmeric powder
• 0.5 tspgaram masala powder
• 1 tspsalt
• 1 tbspsesame seeds (white)
• 1 tbspdesiccated coconut (unsweetened)
• 1 tbsptamarind paste
• 0.5 tspcumin seeds
• 0.25 tspmustard seeds
• 8 piececurry leaves
• 2 piecedried red chillies
• 0.25 cupfried onions (store-bought crispy fried onions)

Method

1. 1

   Wash the basmati rice thoroughly and soak it in cold water for 30 minutes, then drain. While the rice soaks, steep the saffron strands in 2 tbsp of warm milk and set aside.

2. 2

   Make the chicken marinade: blend or grate the garlic cloves and ginger into a paste. In a bowl, combine the chicken thighs with half the yogurt (about 6 tbsp), the ginger-garlic paste, red chilli powder, coriander powder, turmeric, garam masala, juice of half the lemon, and 0.5 tsp salt. Mix well and set aside to marinate while you prep everything else (at least 15 minutes).

3. 3

   Thinly slice one onion into half-rings. Heat 2 tbsp oil in a heavy-bottomed pot (like a Dutch oven) over medium-high heat and fry the sliced onion, stirring frequently, until deep golden brown and crispy, about 10–12 minutes. Remove with a slotted spoon and drain on paper towels — these are your biryani onions.

4. 4

   In the same pot with the remaining oil, add the bay leaves, cinnamon stick, black cardamom, green cardamom pods, cloves, star anise, mace blade, and peppercorns. Let them sizzle for 30 seconds, then add the marinated chicken pieces in a single layer. Sear on medium-high heat for 3–4 minutes per side until lightly browned.

5. 5

   Reduce heat to medium, add the chopped tomato, and cook for 3 minutes until it softens into the chicken. Stir in the remaining yogurt and half the fried onions. Cook uncovered for 8 minutes, stirring occasionally, until the oil begins to separate from the masala. The chicken should be about 80% cooked. Remove from heat.

6. 6

   While the chicken cooks, bring a large pot of generously salted water to a rolling boil. Add the drained rice and cook for exactly 6–7 minutes — the grains should be 70% cooked (still have a firm bite in the centre). Drain immediately.

7. 7

   Layer the par-cooked rice evenly over the chicken in the pot. Drizzle the saffron milk over the rice, scatter the remaining fried onions on top, and dot with 2 tbsp ghee. Sprinkle the fresh mint and half the coriander leaves over the rice.

8. 8

   Cover the pot tightly — if your lid isn't snug, place a piece of foil under it or seal the edges with dough. Cook on the lowest possible heat for 20 minutes (dum). After 20 minutes, turn off the heat and let it rest undisturbed for 5 minutes before opening.

9. 9

   Make the Mirchi ka Salan while the biryani is on dum: dry-roast the sesame seeds and desiccated coconut in a small pan over low heat for 2 minutes until lightly golden, then set aside. Slit the 6 green chillies lengthwise without cutting them fully through.

10. 10

    Heat 1 tbsp oil in a small saucepan over medium heat. Add the mustard seeds and let them pop, then add cumin seeds, curry leaves, and dried red chillies. Fry for 30 seconds. Dice the second onion finely and add it to the pan; cook for 5 minutes until softened.

11. 11

    Add 0.25 tsp turmeric, 0.5 tsp red chilli powder, and 0.5 tsp coriander powder to the onion. Stir for 1 minute, then add the tamarind paste and 0.5 cup water. Add the slit green chillies and the roasted sesame-coconut mixture. Simmer on low heat for 8–10 minutes, stirring occasionally, until the salan thickens and the chillies are tender. Finish with a pinch of salt and the remaining coriander.

12. 12

    Make the raita: grate or finely dice the cucumber and squeeze out any excess moisture. Whisk the remaining yogurt (about 2 tbsp) smooth, then stir in the cucumber, a pinch of cumin powder, salt to taste, and a squeeze of lemon juice. Refrigerate until serving.

13. 13

    To serve, gently mix the biryani from the bottom up with a wide spatula so the rice and chicken layers combine without breaking the grains. Plate the biryani alongside the mirchi ka salan and a small bowl of cucumber raita.