Hyderabadi Chicken Biryani

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Recipe

Ingredients

	1 cup	Basmati rice
	300 grams	Chicken , cut into pieces
	1 cup	Yogurt
	1 large	Onion , thinly sliced
	2 tablespoons	Ginger-garlic paste
	2 tablespoons	Biryani masala
	1 teaspoon	Red chili powder
	1 teaspoon	Turmeric powder
	1 pinch	Saffron , strands
	2 tablespoons	Milk , full-fat
	3 tablespoons	Ghee or oil
	1 handful	Cilantro , chopped
	1 handful	Mint , chopped
	2 pieces	Green Chili , slit
	—	Salt , to taste
	4 cups	Water
	4	Clove
	1	Bay Leaf
	4	Cardamom , green
	1	Cinnamon stick

Instructions

1. 1 Wash and soak the basmati rice for 30 minutes.
2. 2 In a bowl, marinate the chicken with yogurt, ginger-garlic paste, biryani masala, red chili powder, turmeric powder, and salt. Let it rest for at least 30 minutes.
3. 3 Heat ghee or oil in a deep pan and fry the sliced onions until golden brown. Remove half of them for garnishing.
4. 4 Add marinated chicken to the remaining onions in the pan and cook until the chicken is half cooked.
5. 5 In a separate pot, bring 4 cups of water to a boil. Add cloves, bay leaf, cardamoms, cinnamon stick, and salt.
6. 6 Add the soaked rice to the boiling water and cook until it's 70% cooked. Drain the rice and set aside.
7. 7 Warm the milk slightly and add a pinch of saffron to it.
8. 8 Layer the half-cooked chicken with the drained rice in the pan. Sprinkle chopped coriander, mint leaves, slit green chilies, and the saffron milk over the rice.
9. 9 Cover the pan with a tight-fitting lid and cook on low heat for 20 minutes.
10. 10 Turn off the heat and let it rest for 10 minutes before opening.
11. 11 Garnish with the reserved fried onions before serving.