Hyderabadi biryani

Chicken Pakki biryani, made in HYDERABAD

Ingredients

For  chicken

Chicken : 1 kg (boned or boneless)

Cumin seeds : 2 teaspoon

Cloves : 6 nos

Cardamon : 4 nos

Cinnamon sticks : 3 sticks

Mace (Javetri) : 3 nos

Garam masala powder : 1 tablespoon

Coriander powder : 2 tablespoon

Lemon juice : 2 tablespoons

Yoghurt (Curd) : 200 gms

Chillie powder : 1 teaspoon (adjust to taste)

Pepper powder : 1 teaspoon

Turmeric powder : 1 teaspoon

Ginger garlic paste : 2 tablespoons

Coriander leaves : 1 fistful

Mint leaves : 1 fistful

Onions : 1 big (sliced, golden fried)

Green chillies : 2 nos (slit)

Salt : to taste

Oil : 4 tablespoons

For rice

Rice : 750 kg

Bay leaves : 2 nos

Star anise : 2 nos

Cloves : 10 nos

Cardamom : 4 nos

Cinnamon sticks : 3 nos

Mace (Javetri) : 2 nos

Water : 1 liter

Salt : 2 tablespoons

Oil : 3 tablespoons

Layering
Corainder leaves : 2 fist full

Mint leaves :  2 fist full

Onions : 2 big (sliced, golden fried)

Saffron food color : 1/4 teaspoon

Procedure

1. In a bowl take chicken pieces add ginger garlic paste, mint leaves, coriander leaves, yoghurt (curd), lemon juice, slit green chillies, pepper powder, cumin seeds, chillie powder, turmeric, salt, coriander powder, whole garam masala dry (cloves, cardamom, cinnamon sticks, mace (javetri)), garam masala powder, fried onions and oil. Mix them well and marinate the chicken for at least 1 hour. After 1 hour in a pan add the marinated chicken and cook until done.
2. In a bowl add water, salt, oil, bay leaves, star anise, cloves, cardamom, cinnamon sticks, mace (javetri) and bring it to boil add rice, when the rice is half done remove the whole garam masala using a spatula and cook until rice is 90% done drain the water. Immediately start setting layers of chicken and rice.
3. In a thick bottomed dish apply oil at the bottom and spread 1/4 amount of rice, 1/4 amount of chicken, fried onions, mint and coriander leaves, and then with rice and chicken and continue layering rice and chicken alternatively and end with the layer of rice on top add saffron color mixed in water, roasted almonds/cashew nuts mint and coriander leaves. close the lid. Place a frying pan on the stove and place this dish on the pan and leave it on a medium low flame for 15-20 min.  Serve hot with raita. 

In hyderabadi style serve with mirchi ka salon.

Tips

1. Adding salt to the water in which you cook rice is essential, or else the whole taste of Biryani will be lost. 
2. If you have forgotten to add salt to the water while boiling rice is – stir the required amount of salt in a little quantity of hot water, about half cup or a few tablespoons, and pour this on the biryani evenly. Warm the biryani in microwave and serve immediately.
3. The pan kept under the bowl should be a bit bigger or equal size of the bowl for even distribution of heat.