Step-by-Step Instructions

1. 1.Prepare Chicken Marinade

   In a large pan, arrange the 1 kg chicken pieces. Add 5 tsp chilli powder, 1 tsp shahjeera (caraway seeds), 10 cloves, 8 cinnamon sticks, 1 tsp cardamom powder, 4 tsp coriander powder, 2 tsp salt, 4 tbsp ginger garlic paste, 1.5 tbsp green chilli paste, 300 ml whisked curd/yogurt, fried onions from 4 medium onions, 1/2 cup chopped coriander, 1/2 cup mint leaves, and 1 cup oil. Mix all ingredients thoroughly with your hands until the chicken pieces are well coated.

2. 2.Marinate Chicken

   Cover the pan with a lid and set aside to marinate for 2-3 hours.

3. 3.Prepare Rice Water

   In a separate large pot, bring 2.5 liters of water to a boil. Add 4 cloves, 2 cinnamon sticks, 4 cardamom pods, 3/4 tsp shahjeera (caraway seeds), and 2.5 tbsp salt. Stir well to dissolve the salt and infuse the spices.

4. 4.Cook Rice

   Add 750 gms of basmati rice (which has been soaked for 30 minutes) to the boiling water. Cook on high heat for 5-6 minutes. The rice should be about 70-80% cooked and still firm. Drain the rice immediately.

5. 5.Layer Biryani (First Layer)

   Carefully layer about half of the cooked basmati rice over the marinated chicken in the pan.

6. 6.Add Herbs and Onions

   Sprinkle 10-15 mint leaves and 2-3 tbsp of fried onions over the first rice layer.

7. 7.Layer Biryani (Second Layer)

   Add the remaining cooked basmati rice on top of the first layer, spreading it evenly.

8. 8.Add Ghee and Saffron

   Drizzle 1 tbsp of ghee (mixed in 1/2 cup hot hot water) evenly over the rice. Pour 1/2 cup of saffron milk over the rice.

9. 9.Final Toppings

   Sprinkle an additional 3-4 tbsp of fried onions on top of the rice.

10. 10.Seal for Dum Cooking

    Cover the pan tightly with aluminum foil, ensuring no steam can escape. Then, place the lid on top of the foil. Place a heavy object (like a bowl filled with water) on the lid to create a tight seal for dum cooking.

11. 11.Dum Cook (High Heat)

    Cook the biryani on high heat for 10 minutes.

12. 12.Dum Cook (Low Heat)

    After 10 minutes on high heat, transfer the biryani pot to a tawa (griddle) placed over the flame. Reduce the heat to low and cook for an additional 30 minutes.

13. 13.Rest Biryani

    Turn off the heat and let the biryani rest, covered, for 20 minutes. This allows the flavors to meld and the rice to finish cooking perfectly (total covered time including high heat cooking and rest will be 1 hour).

14. 14.Serve

    Gently mix the rice and chicken from the bottom of the pot to combine the layers and flavors. Serve the Hyderabadi Chicken Biryani hot.