A flavorful and aromatic Hyderabadi Biriyani made with marinated chicken, spices, and layers of basmati rice, resulting in a delectable dish that's perfect for any occasion.
1: Marinate the chicken with red chilli powder, coriander powder, garam masala, salt, ginger garlic paste, green cardamom powder, shah jeera, cloves, cinnamon, fried onions, coriander leaves, mint leaves, lemon juice, crushed green chillies, beaten curd, and oil.
2: For cooking the rice, take a heavy bottom pot and add around 2.5 litres of water, along with whole spices and salt.
3: Once the water is boiling, add the strained basmati rice and stir well.
4: After 5 minutes, scoop out half-cooked rice and spread it over the arranged chicken in the pot.
5: Layer the rice with fried onions, coriander, and mint leaves until all rice is added.
6: Finally, add saffron or turmeric mixed with milk and some ghee on top.
7: Seal the pan with foil and place the lid on top.
8: Cook on high heat for 10 minutes, then lower the flame to minimum and cook for 30 minutes.
9: Switch off the heat and let it rest for an hour before mixing gently.
