Nickel Allergy Friendly Chicken Biryani Hyderabadi-Style

Total time3 hr 40 min

Prep time40 min

Cook time1 hr

Nickel Allergy Friendly 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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of garam masala used to season this recipe is likely fine. If you prefer to always avoid garam masala, please tap it and change its rating to Red.
1 tsp salt
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

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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