Hyderabad x Iran
Barberry chicken tahdig biryani
Hyderabad dum on top, a Persian potato crust underneath. Fights over the crust are expected.
150 minTime
39 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original814kcalsame
39 gproteinsame
5 gfibresame
150minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Fry the onions in the oil on medium heat for 15 minutes, stirring often. Drain on paper and keep the oil.
- 2Mix the chicken with the curd, ginger garlic paste, chilli, garam masala, turmeric, lemon, green chilli, half the herbs, half the onions and 8 g salt. Marinate 1 hour in the fridge.
- 3Bring the water to a rolling boil with the whole spices and remaining salt. Add the drained rice and boil 5 minutes, then drain.
- 4Warm 1 tsp ghee on low heat, add the barberries and sugar and stir 1 minute. Soak the saffron in the warm milk.
- 5In a heavy pot on medium heat, add 2 tbsp ghee and 2 tbsp onion oil. Lay the potato slices in one tight layer and salt lightly. Spread the chicken on top, then the rice, saffron milk, herbs, onions, barberries and the rest of the ghee.
- 6Cover with a cloth wrapped lid. Cook on medium heat 10 minutes, then on low heat 35 minutes. Check the chicken has no pink near the bone.
- 7Rest 10 minutes. Spoon the biryani onto a platter, then lift out the potato crust and lay it on top in shards with the pistachios.
Serve it like this
Mound the biryani on a wide platter, lay the potato crust shards on top like roof tiles, scatter barberries and pistachios, and serve raita in a small bowl beside.
