Hyderabadi Chicken Biryani

Ingredients:

• 1 kg chicken
• 1.2 kg fine quality basmati rice
• 1 teaspoon salt
• 1/4th teaspoon turmeric powder
• Half teaspoon chilli powder
• Half cup curd
• 3 to 4 green chillies
• Some coriander leaves
• Some mint leaves
• 3 to 4 bay leaves
• 3 to 4 cardomom
• 2 to 3 cloves
• 1 medium sized cinnamon
• half teaspoon shazeera
• 3 to 4 tbsp oil
• 2 medium sized onions
• 1 tbsp lemon
• 1 teaspoon ghee or butter
• Half cup milk
• Half teaspoon garam masala

How to prepare Chicken Biryani:

• Wash chicken and mix salt, turmeric powder, chilli powder, coriander leaves, mint leaves, curd, lemon juice and garammasala.
• Take a kadhai and pour oil to the half.
• Cut onions into thin slices and fry it until golden brown.
• Add half of the fried onions and 2 tbsp oil to the batter and mix well and keep aside.
• Take a big bowl and pour 3 jugs of water and add 1 tbsp salt, cardomom, cloves, shazeera, cinnamon, bay leaves (Tej patta) and bring water to boil.
• Then add rice to boiling water and mix.
• Do not over cook the rice, let the rice be half cooked.
• Remove the rice from the stove.
• Take one more bowl and add marinated chicken at the bottom and spread it equally, and then add rice on top of chicken and spread equally.
• Add remaining fried onions, coriander leaves, mint leaves, ghee/butter on top of the rice and pour milk.
• Place a lid and simmer it for 20 mins.

Taddah your yummy chicken biryani is ready to serve.

Note: For dressing you can even add some fried dry grapes and cashew nuts.