Hyderabadi Chicken Biryani

HYDERABADI CHICKEN BIRYANI

Chicken pieces marinated in a spice and curd mixture and cooked
with basmati rice on a slow fire.

Ingredients:
Rice (Basmati) 300 gms.
Chicken pieces 600 gms.
Whole garam masala 2tbsp.
Sliced onions 1 cup
Chopped garlic 2 tbsps.
Chopped ginger 2 tbsps.
Red chili powder 3 tsps.
Coriander powder 1 tbsp.
Turmeric powder 2 tsps.
Bay leaf 2 nos.
Chopped tomato ¾ cup
Chopped green coriander 1 tbsp.
Curd (yogurt) 1 cup
Saffron ½ gm.
Garam masala powder 3tsp.
Milk ½ cup
Butter 50 gms.
Golden fried sliced onions ¾ cup
Ginger julienne's 1 tbsp.
Oil 3 tbsps.
Mint leaves 2 tbsp.
Salt To taste

Method:

• Pick, wash and soak rice in water for about 30 minutes.
• Boil water, add ½ of the Whole Garam Masala , bayleaf and salt and boil rice till ¾th done. 
• Drain rice and keep aside.
• Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala
• Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.
• Heat oil in a Patila or a thick bottomed pan. Add remaining Whole Garam masala .Let it crackle.
•  Add Sliced onions and sauté’ until light golden brown.
• Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp.
• Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. 
• Add marinated chicken and cook till chicken is tender.
• Dissolve saffron in warm milk and keep aside.
• Arrange alternate layers of chicken and rice. 
• Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top. 
• Make sure that you end with the rice layer topped with saffron and spices.
• Cover and seal with aluminum foil or Roti dough. Cook in a preheated oven, for 10-12 minutes. 
• Alternatively cook on an indirect slow flame for 10 to 12 minutes.