HYDRABADI CHICKEN BIRYANI

Ingredients:

Basmati rice 2 cups 
Black cardamom 3

Green cardamom 6
Cloves 6
Cinnamon stick 1 inch
Black pepper 6
Bay leaf 2
Cumin seeds 1 tsp
Mint leaves 15
Brown onions 3 tbsp
Garam masala ½ tsp
Green cardamom powder ½ tsp
Saffron/food colouring
Ghee 2 tbsp

Marination: 

Chicken 900 gms
Ginger garlic paste 2 tbsp
Red chilli powder 1 tbsp
Salt
Yogurt 1 cup
Garam masala powder 1tsp
Green cardamom powder 1 tsp
Brown onions ½ cup
Ghee 2 tbsp
Coriander leaves 2 tbsp
Mint leaves 10-12
Green chillies 2 (chopped)
Turmeric powder 1tsp
Lemon juice 1 tbsp

Method: 

1. Wash and soak the rice for 20 minutes.
2. In a bowl, keep marinated chicken for 30 minutes. (add all the ingredients mentioned under “Marination”)
3. In a pot add 4 cups of water, black cardamom, green cardamom, cloves, cinnamon stick, black pepper, bay leaf, cumin seeds and salt. Allow the water to boil, now add soaked rice. Once the rice is half cooked drain the water.
4. Now in a medium size pot, spread marinated chicken at the bottom and then layer half of the rice, sprinkle 1 tbsp coriander leaves, 10 mint leaves, brown onions 2 tbsp, garam masala ¼ th tsp and green cardamom powder ¼ th tsp. Now layer the remaining rice, sprinkle 1 tbsp coriander leaves, 5 mint leaves, brown onions 1 tbsp, garam masala ¼ th tsp, green cardamom powder ¼ th tsp, ghee 2 tbsp and saffron/food colouring. Cover the vessel and cook for 15-20 minutes. Turn off the flame, let it rest for another 15 minutes.


Note: 

Cooking rice to the right consistency is very important.
Brown onions – readily available in stores.