- Marinade:
- 10 black peppercorns
- 6 whole cloves
- 5 cardamom pods
- 2 cinnamon sticks
- 2 whole star anise pods
- 1/2 teaspoon kala jeera (black cumin seeds)
- 1 bunch fresh cilantro leaves
- 1 bunch fresh mint leaves
- 1 cup plain yogurt
- 2 teaspoons lemon juice
- 2 teaspoons ginger-garlic paste
- 2 teaspoons chile powder
- 1 teaspoon biryani masala powder (such as Dunya®)
- 1/4 teaspoon ground turmeric
- 1 pound chicken thighs
- Biryani:
- 3 1/2 cups water
- 2 1/3 cups basmati rice
- 4 bay leaves, divided
- 1/2 cup warm milk
- 1 pinch saffron threads
- 1/4 cup ghee (clarified butter), divided
- 2 onions, thinly sliced
- 2 green chile peppers, chopped
- Place black peppercorns, cloves, cardamom, cinnamon sticks, star anise, and kala jeera in a spice grinder; grind into a fine powder.
- Place cilantro and mint leaves in a food processor; pulse until coarsely chopped.
- Combine spice powder, cilantro-mint mixture, yogurt, lemon juice, ginger-garlic paste, chile powder, biryani masala powder, and turmeric in a large bowl. Add chicken; turn to coat evenly. Cover with plastic wrap and let marinate in the refrigerator, about 2 hours.
- Bring water and rice to a boil in a saucepan; add 2 bay leaves. Reduce heat to medium-low, cover, and simmer until rice is partially cooked through and still firm, about 5 minutes. Drain.
- Combine milk and saffron in a small bowl; stir to combine.
- Heat ghee in a large pot with a tight-fitting lid over medium-high heat. Add onions; cook and stir until golden brown, about 15 minutes. Drain on paper towels. Reduce heat to low. Add remaining 2 bay leaves and chile peppers; cook and stir until fragrant, 1 to 2 minutes. Carefully remove 1 tablespoon of ghee from the pot; set it aside.
- Wipe excess marinade off the chicken, discarding marinade, and add to the pot. Cook over medium heat until no longer pink, about 2 minutes per side. Spread drained rice on top. Sprinkle onions on top of the rice. Drizzle reserved ghee and saffron milk over onions and rice.
- Cover the pot and cook over high heat, about 8 minutes. Reduce heat to low and continue cooking, about 5 minutes. Remove from heat and let stand, covered, until rice is tender and an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), about 15 minutes.
04/16/2018
recipepes.com
Hyderabad Dum Biryani, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
