Hyderabadi Chicken Biryani

Ingredients list for Hyderabadi Chicken Biryani

• 1 kilogram Chicken cut into 1 inch pieces
• 500 grams Basmati Rice
• 1/2 cup Milk
• 3/4 cup Oil
• 3 large Onions sliced
• 1 teaspoon Ginger paste
• 1 teaspoon Garlic paste
• 1 teaspoon Red chilli powder
• to taste Salt
• 1 cup Fresh mint leaves
• 1 cup coriander leaves chopped
• 2 tablespoon Lemon juice
• 3 Green chillies finely chopped
• 2 cups Yogurt
• 7 Cloves
• 2 Bay leaves
• 5 Green cardamoms
• 1 Stick Cinnamon
• 8-10 strands Saffron (kesar)
• 2 tablespoons Ghee

Method

1. Soak the saffron strands in milk. Set aside. Heat oil in a kadai and deep fry the onions till brown. Drain on an absorbent paper.
2. Grind coarsely.Add ginger paste, garlic paste, red chilli powder, salt, half of the mint , half of the coriander leaves, lemon juice, green chillies, fried onions, yogurt and the oil in which onions are fried and salt to the chicken. Mix well.
3. Set aside to marinate for two hours. Heat a non stick pan. Add chicken along with marinade and cook on medium heat till chicken is tender.
4. Boil water in a deep pan. Add cloves, bay leaves, cardamoms, cinnamon.
5. Add salt and rice. Cook till rice is one third done. Drain and spread on a plate.
6. Put ghee at the base of a non stick deep pan. Spread half of the cooked rice.
7. Spread the cooked chicken evenly on the rice layer. Cover the chicken layer with remaining rice.
8. Sprinkle saffron-milk mixture, remaining mint, coriander leaves. Cover with a lid and.
9. Put tawa underneath the pan and simmer for fifteen to twenty minutes.
10. Serve hot.