Hyderabadi Biryani

Ingredients:

Basmati rice :1/2 kg
Chicken :1 kg
Curd :500 gm
Ginger-garlic paste :4-6 tbl spn
Green chilli :4-6
Big onion :2
limejuice :1/4 Cup
Red chilli powder :1/2 tbl spn
A pinch of shazeera
Finely chopped coriander leaves
mint leaves :8-10 Sticks
saffron :2 Pinch
Cinnamon :1-2
Cardamom :2-3
Saffron color
Clove :1-2
oil :2 Cup
Salt to taste
Ghee :2 tbl spn


preperation method:


Wash and chop the chicken into square pieces.
• Marinate the mixture of chicken and ginger garlic paste for an hour.
• In the meanwhile, chop the onions lengthwise and saute them in the oil on low heat till light brown.
• Cool these fried onions and crush them in a plate with your hand.
• Mix 3/4th of crushed fried onion, curd, red chilli powder, cinamon, green chilli paste, cardamon, shazeera, coriander leaves, clove, safron water, mint leaves and salt into the marinated chicken.
• Leave the mixture for 1 hour.
• Wash the rice and cook it.
• Pour little water and add one tsp salt, shah zeera, cinamon, clove, cardamon, mint leaves, coriander leaves and green chilli.
• When rice becomes half cooked, remove it from the flame.
• Drain the water completely.
• Spread this cooked rice over marinated chicken.
• Add saffron color, limejuice, ghee and the remaining crushed onions over rice layer.
• Tightly cover with a lid.
• Keep on a low flame.
• Remove from the heat exactly after half an hour.
• Hyderabadi Biryani is ready to serve.