🍚 One-Pot Hyderabadi Biryani

🧾 Ingredients

• Basmati rice, aged 3 cups
• Chicken, curry cut 800 g
• Fried onions (birista) 1.5 cups
• Curd 1 cup
• Mint & coriander 1 bunch each
• Saffron milk 1/4 cup
• Ghee 4 tbsp
• Whole spices 1 set

👩‍🍳 Method

1. Soak the rice for 30 minutes, then par-boil with whole spices until 70% done.
2. Marinate the chicken in curd, half the fried onions, and spices for at least an hour.
3. Layer the marinated chicken at the base of a heavy pot, then the par-boiled rice on top.
4. Scatter the remaining fried onions, mint, coriander, and saffron milk over the rice.
5. Seal the pot with foil and a tight lid, and cook on a low flame (dum) for 40 minutes.
6. Rest for 10 minutes off the heat before opening and folding gently to serve.