Hyderabadi Biryani (Layered Spiced Rice)

Marinade and layers

• 250 g Yogurt, plain
• 6 cloves Garlic
• 30 g Ginger root, peeled
• 2 tsp Ground Kashmiri chili
• 4 tsp Fine sea salt
• 900 g Chicken thighs, bone-in, skin removed
• 3 medium Yellow onion
• 80 g Ghee
• 20 g Fresh mint
• 20 g Fresh coriander
• 1 piece Lemon

Rice and whole spices

• 350 g Basmati rice
• 8 pieces Green cardamom pods
• 2 pieces Cinnamon sticks
• 8 pieces Whole cloves
• ¼ tsp Dried saffron threads
• 60 ml Water, hot

1. In a mixing bowl, whisk the yogurt with the garlic and ginger (finely grated), Ground Kashmiri chili and 2 tsp of the Fine sea salt. Add the chicken thighs and turn well to coat. Cover and marinate for 45 minutes at room temperature, or refrigerate up to overnight.
2. Meanwhile, rinse the basmati rice in several changes of cold water until the water runs mostly clear, then soak it in cold water for 20 minutes. Drain well in a colander and set aside. Put the saffron in a small saucepan with the hot water and leave to infuse.
3. Thinly slice the yellow onions. Heat the ghee in a dutch oven over medium heat, then fry the onions, stirring often, for 15 to 20 minutes until deep golden and sweet. Lift out half the onions for layering, leaving the rest in the pot.
4. Add the marinated chicken to the pot and spread it out in an even layer. Cook over medium heat for 6 to 8 minutes, turning once, until the yogurt looks set and the chicken has started to turn opaque. Turn the heat down low and keep the chicken in a single layer.
5. Bring a large pot of water to the boil and season it with the remaining 2 tsp Fine sea salt. Add the green cardamom pods, cinnamon sticks and whole cloves, then add the drained rice. Boil for 5 to 6 minutes until the grains are about three-quarters cooked, then drain well.
6. Roughly tear the fresh mint and fresh coriander. Scatter half the reserved fried onions over the chicken, then add half the herbs. Spoon over half the rice, then repeat with the remaining onions, herbs and rice, keeping the top layer fluffy rather than packed down.
7. Drizzle the saffron water evenly over the top. Cover the pot tightly with a lid and cook on the lowest heat for 25 to 30 minutes until the chicken is tender and the rice is fully cooked and fragrant. Rest off the heat, still covered, for 10 minutes.
8. Cut the lemon into wedges. Gently lift and fold the biryani with tongs so you keep some of the layers intact, then serve hot with lemon wedges for squeezing over. If you like, spoon a little of the onion-rich juices from the bottom over each portion.

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