👩‍🍳 Cooking Instructions

1. 1
   Combine all the chicken marinade ingredients except the potli in a large bowl.
2. 2
   Add the chicken and coat thoroughly. Cover and refrigerate for at least 4 hours.
3. 3
   Soak saffron in warm milk.
4. 4
   Wash the basmati rice until the water is mostly clear, then soak for 30 minutes.
5. 5
   Transfer the marinated chicken to a heavy handi and add the Hyderabadi Biryani potli, keeping it nestled in the marinade.
6. 6
   Cook over medium heat for 8–10 minutes, stirring gently, until the chicken loses its raw exterior but remains only partially cooked.
7. 7
   Remove the potli and turn off the heat.
8. 8
   Bring a large pot of well-salted water to a vigorous boil.
9. 9
   Add the soaked, drained rice and lemon juice.
10. 10
    Cook until the rice is approximately 70% cooked. The grains should have lengthened but retain a firm centre.
11. 11
    Drain immediately.
12. 12
    Spread the rice evenly over the chicken.
13. 13
    Scatter fried onions, mint and coriander over the top.
14. 14
    Drizzle with saffron milk, ghee and optional kewra.
15. 15
    Seal tightly with foil or dough and cover with a lid.
16. 16
    Cook over medium heat for 5 minutes.
17. 17
    Reduce to the lowest possible heat and cook for another 20–25 minutes.
18. 18
    Turn off the heat and rest sealed for 10 minutes.
19. 19
    Open carefully and lift the biryani from the sides so some chicken and masala come up with the rice.