Hyderabadi chicken biryani

Ingredients:

• 1 ½ cups basmati rice
• ½ kg chicken 
• ¼ to ½ tsp biryani masala powder 
• 1/3 cup fried onions store bought
• 4 tbsps coriander leaves
• 4 tbsps mint leaves 
• 4 tbsp Oil 
• orange food colour

Marination 

• 1¼ tbsp ginger garlic paste
• ¼ tsp turmeric
• 3 tbsp yogurt 
• 2 tbsps Lemon juice
• 1 to 1 ½ tsp red chili powder
• 1 to 1 ½ tsp biryani masala powder
• 1 tsp green cardamom powder 
•  Salt 

Whole spices for rice

• 7 cups water
• salt
• 1 tsp oil
• 3 inch cinnamon piece 
• 6 cloves 
• 4 green cardamom (elaichi)
• 1 bay leaf 

Method:

Marination for hyderabadi biryani recipe

1. Add yogurt, salt, turmeric, chili powder, biryani or garam masala powder, cardamom powder, ginger garlic paste and lemon juice to a mixing bowl.
   

   
2. Add in chicken & marinate for 2 hours to overnight for best results. Overnight marination in fridge yields best soft chicken.
   

   

Cooking rice for hyderabadi biryani

1. Wash rice till the water runs clear. Soak for 30 minutes. Drain & set aside.Heat 6 to 7 cups water in a pot.  Add 1 tsp oil, whole spices & salt. Taste this. The water has to be slightly salty.
   

   
2. Boil water rapidly for 5 mins to release the aroma of spices.Add rice & cook till it is ¾ or 75% done. The center of the rice must be still slightly uncooked. Do not make the rice mushy. Drain off to a colander.
   

Preparation for hyderabadi biryani

1. While the rice cooks, transfer marinated chicken to a heavy bottom casserole or non-stick pan.Add oil, ½ of the fried onions, mint & coriander leaves. Mix & spread chicken in a single even layer.
   

   
2. Layer the cooked rice evenly, sprinkle fried onions, mint & coriander leaves over the chicken.Sprinkle ¼ tsp masala powder. Pour food color.
   

How to make hyderabadi biryani

1. Cover the pot with a foil to trap the steam or dum. Then cover with a tight & heavy lid.Place this over a thick hot griddle or tawa. Set the flame to medium high such that the flame reaches all over the diameter of the casserole. Cook this way for exactly 20 mins.
   

   

1. Reduce the flame to lowest. Cook for exactly 15 mins. Off the flame. Rest for 20 to 30 mins.Garnish hyderabadi biryani with fresh chopped coriander leaves & serve with raita.