Hyderabadi Biryani

Ingredients: 

For the Rice:
2 cups Basmati rice
4 cups water
1 bay leaf
2-3 green cardamom pods
2-3 cloves
Salt to taste

For the Chicken Marinade:
500g chicken, cut into pieces
1 cup yogurt
1 tsp ginger-garlic paste
1 tsp red chili powder
1/2 tsp turmeric powder
Salt to taste

For the Biryani:
2 large onions, thinly sliced
2-3 green chilies, slit
2 tomatoes, chopped
1/2 cup fresh coriander leaves, chopped
1/2 cup fresh mint leaves, chopped
1/2 cup cooking oil or ghee
1/4 tsp saffron strands soaked in 2 tbsp warm milk
Garam masala (a blend of spices)

Instructions:

• Wash and soak the rice for 30 minutes. Drain the water.
• In a large pot, bring 4 cups of water to a boil. Add the soaked and drained rice along with bay leaf, cardamom pods, cloves, and salt. Cook until the rice is 70-80% done. Drain and set aside.
• Marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it sit for at least 30 minutes.
• In a separate large pan, heat oil or ghee. Add the sliced onions and fry until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.
• To the remaining onions in the pan, add green chilies, chopped tomatoes, and marinated chicken. Cook until the chicken is partially cooked and the tomatoes are soft.
• Layer the partially cooked rice over the chicken in the pan. Sprinkle chopped mint and coriander leaves over the rice.
• Drizzle the saffron milk over the rice for a rich color and aroma. Also, sprinkle garam masala on top.
• Cover the pan with a tight-fitting lid and cook on low heat for 20-25 minutes. This will allow the flavors to meld together and the biryani to steam-cook.
• Once done, gently fluff the biryani with a fork. Garnish with the reserved fried onions.

Serve your delicious Hyderabadi Biryani hot with raita or a side salad.

Enjoy your homemade Hyderabadi Biryani!