Hyderabad Dum Biryani

How to Prepare

1. Marinate the meat: In a large bowl, mix 2 kg of meat with 500g yogurt
2. 4 tbsp ginger-garlic paste
3. 2 tsp red chili powder
4. 1 tsp turmeric
5. 2 tbsp biryani masala, juice of 2 lemons, and 1 cup chopped mint and cilantro. Let it marinate for at least 4 hours or overnight in the refrigerator.
6. Partially cook the rice: Rinse 4 kg basmati rice until water runs clear. Soak for 30 minutes, then drain. Boil 8 liters of water with 4 bay leaves
7. 8 cloves
8. 4 cinnamon sticks
9. 4 cardamom pods, and 2 tbsp salt. Add rice and cook until 70% done (about 5-7 minutes). Drain and set aside.
10. Prepare saffron milk: Soak a pinch of saffron in 1/2 cup warm milk for 15 minutes.
11. Fry onions: Heat 1 cup ghee in a pan, fry 1 kg thinly sliced onions until golden brown and crispy. Remove half for garnish.
12. Layer the biryani: In a large heavy-bottomed pot, spread a layer of marinated meat at the bottom. Add a layer of partially cooked rice over it. Sprinkle some fried onions
13. 1/4 cup mint and cilantro, and drizzle 2 tbsp saffron milk and 2 tbsp ghee. Repeat layers until all rice and meat are used, finishing with rice on top. Garnish with remaining fried onions, saffron milk, and ghee.
14. Dum cooking: Seal the pot with a tight lid or dough to trap steam. Place on low heat for 45-60 minutes to allow flavors to meld and meat to cook through.
15. Rest and serve: Let the biryani rest for 10 minutes after cooking. Gently fluff the rice and serve hot with raita or salan.