Chicken Biryani (Hyderabad Special)

Chicken Biryani ( Hyderabad Special )

Ingredients -

• Chicken - 1/2 kg
• Basmati rice - 1/2 kg
• Ginger garlic paste - 2 1/2 tsp
• Curd - 200 gms
• Green chillies (slits) - 5-6
• Onions - 150 gms
• Lemon - 1
• Salt - to taste
• Coriander leaves - 1 bunch
• Mint leaves - 1/2 bunch
• Ajinomoto - 1 tsp
• Cardamom powder - 1 tsp
• Chilli powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Dhaniya powder - 1 tsp
• Garam masala powder - 1 1/2 tsp
• Shahizeera - 1/2 tsp
• Saffron - 1/2 tsp
• Milk - 1 cup
• Water - 2 litre
• Oil - 3 tsp
• Dalda ghee - 3 tbsp
• Dalchini - 2 pieces
• Cloves - 6-8 
• Cardamom - 8

Procedure -

• Marinate chicken with ginger garlic paste, green chillies, curd, lemon juice and salt and keep aside for 30 minutes. 
• On the other side, make a paste of 1 onion and fry rest of the onions till golden brown. Also make a paste of this.
• Then to the marinated chicken add coriander leaves, mint leaves, ajinomoto, cardamom powder, chilli powder, dhaniya powder, turmeric powder, garam masala powder, shahi zeera, onion paste and also the fried onions paste. 
• Again marinate this for about 2 hours. You can pork the chicken with a fork to induce the flavour deep inside.
• Soak saffron in milk and keep aside.
• Boil 1 litre water adding salt and 1 tsp oil to cook rice. 
• On other side cook shahi zeera, dalchini, cloves and cardamom in 1 glass water (covered) until you can smell all flavours. 
• Now add this to the water boiling for cooking rice. 
• Then add rice and cook until 3/4th done. 
• Strain rice and keep aside.
• In another vessel apply oil in bottom and make a layer of marinated chicken, then a layer of rice. 
• Put 2 tsp oil + 3 tsp ghee on top and also the saffron mixture. 
• Garnish with fried onions, coriander and mint leaves. 
• Cook covered till the rice is done completely.
• Serve hot with raita and tomato chutney.