HYDERABADI CHICKEN BIRYANI

Ingredients

Chicken with bones 500 gm

Long grained rice 2 cups

Corriander powder

Cumin powder

Red chilli powder

Turmeric powder

Corriander leaves

Mint leaves

Ginger garlic paste

Green chillies 3

Fried onions(available in shop) 10 spoons

Yogurt

Pepper corns 1 tsp

Cumin seeds 1 tsp

Javitri(mace) 1

Cardamon 3

Cloves 3

Aniseeds 1 tsp

Bay leaf 1

Salt to taste

oil 5 tsp

Safron colour

Preparation

1.In a bowl add chicken, green chillies. ginger garlic paste, corriander leaves, mint,pepper corns. cumin seeds, red chilli powder, turmeric powder, cumin powder, corriander powder, salt,cinnamon, bay leaf, javitri, cloves, cardamon, black cardamon, fried onio, oil and finally yogurt and mix all well. Marinate this mixture for about half an hour.

2.Soak rice in water for about 30 minutes.

3.Boil water in a vessel, to the water add oil, salt, cardamon and aniseeds into the water.

4.Drain water from the rice and add rice to the boiling water.

5.Take out the rice when it is half cooked and drain water from the rice.

6.Take a vessel add marinated chicken at the bottom and spread evenly with the help of a spoon.

7.Above this add half cooked rice spread evely.

8.Add coriander leaves, mint leaves, fried onions and saffron colour on the top of the rice.

9.Cover it with a tight lid and cook biryani in a medium heat.

10.It takes nearly 20 to 30 minutes.

11.Turn off the heat and serve biryani with raita, chicken curry, chicken fry etc