Hyderabadi Kacchi Chicken Dum Biryani

Instructions

1. 1

   Rinse the basmati rice gently under cold water until the water runs mostly clear, then soak it in fresh water for 25–30 minutes.

2. 2

   Cut the chicken breast into medium biryani-size pieces. In a large bowl, mix the chicken with low fat yogurt, Hyderabadi biryani spice blend, ginger garlic paste, and lemon juice. Coat well and marinate for at least 45 minutes, or up to 4 hours in the refrigerator.

3. 3

   Warm the low fat milk slightly and soak the saffron in it. Set aside so the color and aroma infuse into the milk.

4. 4

   Heat the vegetable oil in a heavy-bottomed pot. Add the sliced onions and cook over medium heat, stirring often, until golden brown and lightly crisp. Remove most of the onions and keep them aside for layering.

5. 5

   In the same pot, lightly toast the cashews until golden, then add the raisins for a few seconds until they puff slightly. Remove and set aside with the fried onions.

6. 6

   Bring the water to a boil in a separate pot. Drain the soaked rice and add it to the boiling water. Cook until the rice is about 70% done; the grains should break with a firm center. Drain immediately.

7. 7

   In a heavy dum pot, spread the marinated raw chicken evenly across the bottom. This is the kacchi layer.

8. 8

   Spread the par-cooked rice evenly over the chicken. Sprinkle the fried onions, toasted cashews, and raisins over the rice.

9. 9

   Drizzle the saffron-infused milk evenly over the top.

10. 10

    Seal the pot tightly with a lid. If needed, place foil around the rim before closing the lid to trap steam.

11. 11

    Cook on medium heat for 8–10 minutes to build steam, then reduce to very low heat and cook for 25–30 minutes. For extra protection from burning, place the pot on a tawa or heat diffuser during the low-heat dum stage.

12. 12

    Turn off the heat and let the biryani rest, still covered, for 10–15 minutes.

13. 13

    Open the lid carefully. Check that the chicken is fully cooked and reaches 74°C internally. Gently fluff from the sides so the rice and chicken remain layered.

14. 14

    Serve hot, making sure each portion includes rice, chicken, fried onions, cashews, raisins, and saffron aroma.