Hyderabadi biryani

Swasthi Shreekanth’s Hyderabadi biryani uses the kacchi method: partially cooked basmati rice is layered over marinated raw chicken. This selected stovetop version makes its own fried onions, reuses their cooking ghee and finishes the sealed casserole over a tawa.

The onion is sliced thinly, its layers separated, and fried in ghee with frequent stirring until deep golden. The onions are removed and held aside, while the same fat cools for the chicken mixture. Yogurt, pink salt, turmeric, red chilli powder, prepared biryani masala, green-cardamom powder, supplied slit green chillies, ginger-garlic paste and lemon juice are mixed in a bowl, then the chicken is coated and left covered to marinate.

Saffron strands soak in hot milk. The basmati rice is washed until the water runs clear, soaked in fresh water and drained. Separate water is boiled with oil, pink salt, bay leaf, cinnamon, cloves, green cardamom and star anise, plus the selected optional black cardamom, mace and shahi jeera. The rice cooks until partly done and is drained in a colander.

The marinated chicken is transferred to a heavy-bottomed casserole and mixed with the reserved onion-frying ghee and portions of the fried onions, mint and coriander. It is levelled into one layer. The rice is arranged over it with the remaining onions and herbs, more of the prepared masala, the saffron milk and a distinct finishing portion of ghee.

The casserole is sealed with foil and a tight, heavy lid, then set over a heated thick tawa for dum cooking. It rests with the heat off before the finished biryani is garnished with chopped coriander and served with raita.