This is my take on famous Hyderabadi dum biryani. Here are a few customizations I made for taste and practically purposes.
I use the hybrid version of kacchi(raw marinated meat is layered with raw rice before being cooked together) and pakki styles(meat is almost 100% cooked before layering). This to to sear one side of the meat to add more crunch and flavor by caramelizing in a controlled environment.
Instead of marinating the chicken in yogurt, I dry rub it so that I can sear it properly. I still use yogurt to add flavor and moisture, but only after the chicken is seared.
In the restaurant style biryanis usually the ratio is 1 rice to 1 meat by weight, like 1 pound rice(about 3 cups) to a 1 pound meat, which is a lot of rice for a main dish. Here I am using almost third of it; 1 cup rice per 1 pound of meat with bones.
The next thing is replacing/eliminating a few ingredients.
In original recipes you will see ghee which is clarified butter after milks solids and water removed. Unless you have several lactose issues just use butter, browned butter to be precise(slightly caramelized). I removed saffron milk as not much value of it unless you add significant amount saffron. If you can't find black cardamom, mace, shahjeera(royal black cumin, not just black cumin), i would say just skip them.
Main ingredients
3 cups basmati rice
3 pounds chicken thighs and drumstick bone-in, skin removed
1 cup store bought fried onions (Indian stores sell $2 a pound)
1 tsp garam masala for layering
8 TBSP fresh coriander leaves for layering
8 TBSP fresh mint leaves for layering
4 TBSP butter or ghee - melted, and slightly browned
8 TBSP oil
Ingredients for dry rub/marinade
3 TBSP store bought ginger garlic paste
1 TBSP chili powder
1 tsp garam masala
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1 tsp sugar
1.5 tsp salt
1.5 cups full fat yogurt
2 TBSP oil
Ingredients for the rice water
9 cups filtered water
2 TBSP salt
1 TBSP Oil
15 Black peppercorns
2 Bay leaves
6 inch cinnamon bark
12 cloves
8 green cardamom
2 black cardamom
2 star anise
4 mace
2 tsp Shahjeera(Royal black cumin)
Instructions
Remove the skin from chicken, cut or slice large pieces into half
Mix all the dry rub ingredients(except yogurt and oil) and dry rub chicken, place it into fridge for 5 hours or overnight
Bring chicken to room temp, add oil to cover toss gently
Wash the rice several times until it's clear and let it soak for 30 minutes
In a wide/large dutch oven with a tight lid, on a high heat cook only one side of the chicken until slightly browned, don't stir. Turn the heat off
Place the water for rice in a large pot, add salt, oil and shahjeera seeds
Place all other ingredients in a cooking infuser/cheesecloth and put them into the water as well - they will be removed and discarded (you can save for another use)
Bring water to boil, and let it boil for 5 minutes to release the aroma of the spices
Add rice and cook until 60-70 % done and discard the spices in the cheesecloth
In the mean time flip the chickens so that the uncooked sides of them are not facing to the bottom of the pot
Pour the yogurt on top of chicken, dilute if necessary
Sprinkle half of the cooked onions, mint, coriander leaves and garam masala
Using a large slotted spoon or spider, drain and sprinkle the rice on top evenly
Sprinkle remaining onions, mint, coriander leaves, garam masala, melted butter
Cover the pot with foil/parchment paper to keep the steam in and never open the lid
On med/high heat cook for 15 minutes
Reduce the flame to low cook for another 15 minutes
Let it rest for 30 minutes, don't open the lid.
Fluff the rice gently, taste and add salt if necessary.
When serving, serve chicken from the bottom along with caramelized gravy
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