Low Sodium Chicken Biryani Hyderabadi-Style

Total time3 hr 40 min

Prep time40 min

Cook time1 hr

Low Sodium Chicken Biryani Hyderabadi-Style

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Ingredients

4 servings

For the chicken marinade

2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks)
1 cup whole-milk yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Fage Total 0% Milkfat Plain Greek Yogurt Fage Total 0% Milkfat Nonfat Greek Strained Yogurt, 5.3 oz Stonyfield Organic Plain Whole Milk Probiotic Yogurt Greek Gods Yogurt Greek Style Traditional Plain - 24 Oz
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1 tbsp ginger paste
1 tbsp garlic paste
2 tsp kashmiri red chili powder
1 tsp ground coriander
½ tsp ground turmeric
½ tsp garam masala
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp neutral oil

For the rice

2 cups basmati rice
1 bay leaf
4 green cardamom pods, lightly crushed
1 black cardamom pod, lightly crushed
4 whole cloves
1 cinnamon stick (about 2 inches)
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the dum layer

¼ tsp saffron threads
3 tbsp warm whole milk
3 tbsp ghee
2 medium yellow onions, thinly sliced
3 tbsp neutral oil
2 tbsp fresh mint leaves, roughly torn
2 tbsp fresh cilantro leaves, roughly chopped
1 tbsp fresh lemon juice

Instructions

1
In a large bowl, combine the yogurt, ginger paste, garlic paste, Kashmiri chili powder, ground coriander, turmeric, garam masala, salt, and 2 tbsp neutral oil. Add the chicken pieces and turn to coat thoroughly. Cover and refrigerate for at least 2 hours, or up to overnight.
2
Rinse the basmati rice under cold water until the water runs clear, then soak in cold water for 30 minutes. Drain through a fine-mesh strainer.

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