Saffron and Cardamom Hyderabadi Dum Biryani with Chicken

Method

1. Soak saffron in 1 tbsp warm water. 1: Add cardamom to rice cooking water.
2. Wash and soak rice for 30 minutes. Drain.
3. In a pot, heat oil. Sauté onions until golden. Add tomatoes and cook until soft.
4. Add chicken, peas, cumin, garam masala, turmeric, red chili powder, and salt. Cook until chicken is tender.
5. In a separate pot, cook rice with saffron and salt until tender.
6. Layer rice and chicken mixture in a pot. Cover and cook on low heat for 20-25 minutes.
7. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.