Celebrating World Biryani Day with my favorite Hyderabadi Chicken Dum Biryani, made with Daawat Ultima Basmati Rice! if you prefer a milder biryani, reduce the amount of yogurt and fried onions in the marinade to lighten the masala. this recipe is right in the middle. full recipe: ingredients: 600 g chicken, washed and cut into medium pieces 500 g basmati rice 250 g yogurt (use less for a lighter biryani) salt, to taste 2 tbsp ginger-garlic paste ¼ tsp turmeric powder (optional) 1 tbsp red chili powder 1 tbsp lemon juice 1 tbsp garam masala powder chopped cilantro chopped mint 4–5 green chilies 2 medium fried onions 2 tbsp finely chopped raw onion (optional) 120 g warm oil leftover from frying the onions whole spices: cardamom pods, cloves, cinnamon, star anise, and ½ tsp shahi jeera saffron or yellow food color mixed with 2 tbsp milk (optional) 2 tsp ghee 1 cup reserved rice water method: mix the chicken with the yogurt, salt, ginger-garlic paste, turmeric, red chili powder, lemon juice, garam masala, cilantro, mint, green chilies, fried onions, warm onion oil, chopped onion (optional - this makes it more masaledar), and the whole spices. marinate for a few hours or overnight. wash the basmati rice until the water runs clear, then soak for at least 20 minutes. bring a large pot of water to a boil with cinnamon, cloves, star anise, cardamom, lemon juice, and a little oil. add the soaked rice and cook for 4–5 minutes. strain the rice and reserve 1 cup of the starchy rice water. spread the marinated chicken in the bottom of a heavy pot. layer the rice over it, then top with fried onions, saffron milk, ghee, cilantro, and the reserved rice water. seal the pot tightly. cook on high heat for 10 minutes, then reduce to low and cook for about 30 minutes. turn off the heat and let the biryani rest for 10 minutes before serving. #WorldBiryaniDay #DaawatBiryani #HyderabadiBiryani #FoodIGrewUpWith — @noorbaqtiarのTikTok