Page 44 - TOH_Edition16

MARLAPATI FAMILY – AMHERST, MA
“Chicken biryani is a famous delicacy in Hyderabad, India. I grew up watching my mom prepare it with such detail and passion. This was and always will be my favorite food.” LIKHITA MARLAPATI
CHICKEN DUM BIRYANI
INGREDIENTS
2 medium chicken breasts
1 1⁄4 cup basmati rice, soaked in water for 30 minutes
3 cups water
1 bay leaf
Cloves, as needed
1 tbsp. ginger garlic paste
Chopped coriander, as needed
Mint leaves, as desired
1 Combine chicken, ginger garlic paste, paprika, turmeric, biryani masala, salt, yogurt, lime juice and some of the fried onions. Allow to marinate for 1 hour.
2 Place water in pan and add bay leaf, some cloves and ginger garlic paste. Bring to a boil. Add the soaked rice to the water and boil until 70% cooked.
3 Place the marinated chicken in
a thick-walled deep dish. Layer the cooked rice over the chicken. Top with remaining fried onions, coriander and mint leaves.
4 Cover dish with foil and a lid so heat does not escape. Cook over medium heat for 20-25 minutes. Let cool before serving.
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1 tbsp. ginger garlic paste 1 tbsp. red paprika
1⁄2 tsp. turmeric
1 1⁄2 tbsp. biryani masala 1⁄2 tbsp. salt
3⁄4 cup plain Greek yogurt
2 limes, freshly squeezed
2 large onions, fried (save some for later)