Hyderabad Chicken Biriyani

Ingredients
Onion - 3
Rose Essence - 1 tsp
Coriander Leaves - 1/4 cup
Mint Leaves - 1/4 cup
Ghee - 2 spoons
Saffron - 1 pinch
Oil - As required

For Marinating Chicken:
Chicken - 1/2 kg
Yogurt - 1/4 cup
Chilli powder - 2 spoon
Ginger Garlic Paste - 4 spoon
Lemon Juice - 4 spoons
Coriander Leaves - 1/4 cup
Mint Leaves - 1/4
Garam Masala Powder - 1 spoon
Green Chillies - 2
Salt - As required

For Rice:
Basmati Rice - 1/4 kg
Water - 1 litre
Pepper - 1 spoon
Cinnamon - 3
Cumin Seeds - 1 spoon
Cloves - 4
Bay Leaf - 2
Salt - As required
Coriander Leaves - 1/4 cup
Mint Leaves - 1/4

Instructions

Now Add oil, Onions and fry till golden and Set aside

In a bowl, Add chicken, All marinating ingredients, Fried onions and marinate for 30 mins.

In another vessel, Add basmati rice, Water, all spices, Salt and cook till it is partially cooked.
Drain and set aside.

In a pan, Heat Ghee, Add the Cashews and Dry grapes and set aside.

Now in a large pan, Add chicken first as a layer, Next cooked rice as layer, Repeat to 4 layer alternatively.

Finally Add onions, Coriander leaves, Mint leaves, Rose essence, Saffron soaked milk and ghee.

Cook on very low heat for 40 to 45 mins.

Now mix the rice gently.

Serve and enjoy.

Tags
#ChickenRecipes
#SouthIndianSepcial
#BiriyaniRecipes
#HyderabadBiriyani