Hyderabadi chicken biryani

Name: Hyderabadi chicken biryani
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: En
Ingredients: chicken - 1kg; Onion slices – 5 to 6 large Onions; Fresh Ginger & garlic Paste - 3 Tbsp; Green chilli paste - 1Tbsp (7 to 8); Red Chilli Powder-1 1/2tsp; Shahi jeera - 1tsp; Cardamom - 8; Cinnamon - 2sticks; Cloves - 6; Bay leaves - 2; Curd - 400gms; Coriander - 1 cup finely chopped; Mint leaves - 1 cup finely chopped; Turmeric powder-1/4tsp; Lemon juice – 1, 1/2 lemons; Oil - 10Tbsp; Saffron - Few strands; Garam masala powder - 1/2tsp; Salt - To taste; Rice - 650gm; Cinnamon - 2sticks; Cardamom - 4; Bay leaves - 2; Shahi jeera - 1/2tsp; Cloves - 4; Salt - To taste

Main Dish

Easy

40 min

Preparation

Preparation10 min

Cook time30 min

Take frying pan heat oil and deep-fry the Onions and marinate the chicken with fried onions, salt, red chilli powder, green chilli paste, turmeric powder, ginger & garlic paste, shahi jeera, cardamom, cinnamon, cloves and bay leaves. Marinate for about 2 to 3 hours or if you have time marinate overnight in the refrigerator.
One hour before cooking Take marinated chicken add curd, juice of one lemon, Finely chopped mint & coriander leaves keep aside.
Take a vessel and apply oil all over vessel, then add 5 tbsp oil and marinated chicken keep a side.
Clean and wash rice. Soak rice in water for 30 minutes.
Soak saffron in warm milk and keep aside.
Boil the water along with cardamom, cinnamon, bay leaves, shahi jeera, cloves and salt then add soaked rice. Cook rice till 50% done.
Strain the rice and spread the cooked rice on top of the marinated chicken. Sprinkle a little garam masala powder, half lemon juice, saffron milk, mint leaves and leave the remaining oil over the rice and cover it with lid.
Cook on high flame for the first 10 minutes then put the gas on low flame slip in a tava beneath the vessel and cook on low flame for 20 minutes.