A delicious and aromatic Hyderabadi Biryani made with chicken marinated in flavorful spices, layered with basmati rice, and cooked to perfection. This dish combines a rich array of ingredients including red chili powder, coriander, and saffron for a delightful meal experience.
1: Marinate the chicken with red chili powder, coriander powder, garam masala, salt, ginger garlic paste, green cardamom powder, shah jeera, cloves, cinnamon, fried onions, coriander leaves, mint leaves, lemon juice, green chillies, and beaten curd.
2: Heat oil in a heavy bottom pot and add the marinated chicken.
3: In another pot, boil about 2.5 liters of water with whole spices and 2.5 tbsp of salt.
4: Once boiling, add basmati rice, stir and half cook for about 5 minutes.
5: Scoop out half-cooked rice and layer it over the chicken in the pot.
6: Top with fried onions, coriander, and mint leaves (repeat layering if necessary).
7: Add saffron in milk or turmeric in milk on top, along with ghee.
8: Seal the pot with aluminum foil and the lid.
9: Cook on high heat for 10 minutes, then reduce heat to minimum for 30 minutes.
10: Turn off the heat and allow to rest for 1 hour before serving.
