Hyderabadi Chicken Biryani

Ingredients

• 500 g Chicken Thigh
• 1.5 pcs Lemon
• 1.5 tbsp Kosher Salt
• 4 tbsp Ghee
• 0.25 tsp Saffron
• 180 g Plain Yogurt
• 2 tbsp Ginger Garlic Paste
• 2 tsp Kashmiri Chili Powder
• 0.5 tsp Turmeric
• 1 tsp Garam Masala
• 20 g Mint
• 20 g Cilantro
• 200 g Basmati Rice
• 2 pcs Onion
• 2 pcs Green Chili
• 60 ml Milk
• 1 tsp Cumin Seeds
• 4 pcs Green Cardamom
• 4 pcs Cloves
• 1 pcs Cinnamon Stick
• 1 pcs Bay Leaf

Method

1. In a large bowl, combine {chicken_thigh} with {plain_yogurt}, {ginger_garlic_paste}, {lemon}, {kashmiri_chili_powder}, {turmeric}, {garam_masala}, {kosher_salt}, half the {mint}, and half the {cilantro}. Mix thoroughly, coating every piece well, then let it marinate in the refrigerator so the yogurt tenderizes the meat and the spices penetrate deeply.
2. Warm {milk} slightly, then add {saffron} and let it steep until deeply golden and aromatic.
3. Rinse {basmati_rice} under cold water until the water runs almost clear, then soak it briefly so the grains cook up long and separate.
4. Heat {ghee} in a wide heavy pot over medium heat. Add {onion} with a pinch of {kosher_salt} and fry, stirring often, until deeply golden and crisp-edged, adjusting the heat so they color evenly without burning.
5. Bring a large pot of water to a rolling boil over high heat. Add {kosher_salt}, {cumin_seeds}, {green_cardamom}, {cloves}, {cinnamon_stick}, and {bay_leaf}, then add soaked {basmati_rice}. Boil until the grains are elongated and about three-quarters cooked, then drain immediately so they finish on dum, not in the water.
6. In the same heavy pot over medium-high heat, add the marinated {chicken_thigh}. Cook in a single snug layer, stirring and turning as needed, until the yogurt reduces, the masala smells roasted, the fat begins to separate, and the chicken is mostly cooked through. Add {green_chili} and season lightly with {kosher_salt} as it cooks.
7. Reduce to low heat. Spread the {chicken_thigh} evenly, then layer over the drained {basmati_rice}. Scatter the remaining fried {onion}, {mint}, and {cilantro}, then drizzle over the {saffron} milk and a little melted {ghee}. This layering keeps the rice fluffy while the chicken finishes underneath.
8. Cover the pot tightly and cook over very low heat until steam perfumes the lid, the {basmati_rice} is tender, and the {chicken_thigh} reaches doneness. Rest off the heat before uncovering so the layers settle and the grains stay intact.
9. Gently fluff the biryani from the sides to keep the grains separate, then fold lightly once or twice to streak the masala through the {basmati_rice}. Finish with a final squeeze of {lemon} for brightness and serve immediately.