Easy Hyderabadi Chicken Biryani

Easy Hyderabadi Chicken Biryani - foodtastify

Ingredients: 

For rice - 

• Basmati rice : 3 cups

• Bay leaf : 2 pieces

• Black cardamom : 2 pieces

• Green cardamom : 2-3 pieces

• Black peppercorns : 5-6 pieces

• Nutmeg : 2 pieces

• Clove : 3-4 pieces

• Cumin seeds : 1 teaspoon

• Shahi jeera : 1 teaspoon

• Ginger garlic paste : 2 teaspoons

• Cinnamon stick : 2 inch

• Salt : 4 teaspoons

For chicken - 

• Chicken (biryani cut) : 750 gram

• Curd : 200 gram

• Onion (golden fried) : ¼ cup

• Shahi jeera : 1 teaspoon

• Ginger paste : 2 teaspoons

• Garlic paste : 2 teaspoons

• Garam masala powder : ½ teaspoon

• Coriander powder : 1 teaspoon

• Cumin powder : ½ teaspoon

• Red chilli powder : 2 teaspoons

• Turmeric powder : 1 teaspoon

• Green chilli (finely chopped) : 4 teaspoons

• Mint (chopped) : 2 tablespoons

• Coriander (chopped) : 2 tablespoons

• Lemon juice : 2 tablespoons

• Salt : 2 teaspoons

• Vegetable oil : 2 tablespoons

• Ghee (clarified butter) : 2 teaspoons

For assembling biryani - 

• Milk : ½ cup

• Onion (golden fried) : ½ cup

• Coriander (chopped) : 1 tablespoon

• Mint (chopped) : 1 tablespoon

• Ghee (clarified butter) : 2 tablespoons

• Saffron (soaked in 2 tablespoons milk) : 10-12 strands

Instructions:

For rice - 

1. Wash the rice and soak in water for 40-45 minutes.

2. Heat 10-12 cups of water in a large pot.

3. Take a cloth and add shahi jeera, black cardamom, green cardamom, nutmeg, cloves, cumin seeds, black peppercorns, cinnamon and bay leaf and make a potli.

4. Add potli masala, ginger garlic paste and salt in the pot and bring the water to a boil.

5. Drain the rice and add it in the boiling water.

For chicken - 

1. Mix chicken with shahi jeera, ghee, ginger paste, garlic paste, garam masala powder, coriander powder, cumin powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice and marinate for 10-12 hours.

2. Add curd, mint, coriander and golden fried onion in the marinated chicken and mix well.

Assembling biryani - 

1. Transfer the chicken along with the marinade in a heavy bottom pan.

2. Once the rice gets 20% cooked, take out half of the rice and top it over the chicken.

3. Once the remaining rice is cooked to 80%, take it out and top it over the previously cooked rice.

4. Sprinkle milk, saffron, golden brown onion, coriander, mint and ghee on top.

5. Cover the pan tightly with a lid.

6. Place the pan on a very slow heat for 35-40 minutes.

7. Remove the lid and mix the biryani gently.

8. Serve hot.