Chicken Biryani - Hyderabadi Style

Step 1: Fry Onions

Heat 5-6 tablespoons of oil in a large pot. Add the 5 medium sliced onions and fry for 10-12 minutes on medium heat until they turn light brown.

Step 2: Add Ginger Garlic Paste and Chicken

Add 2 tablespoons of ginger garlic paste to the fried onions and fry for 2 minutes on low heat. Then, add the 1 kg chicken pieces (large pieces with bones) and fry for 2-3 minutes on high heat until they are lightly browned.

Step 3: Add Biryani Masala and Tomatoes

Add 5 tablespoons of ready-made biryani masala (no extra salt needed as it contains salt) and a splash of water. Fry for 3 minutes on medium heat. Next, add 4 medium sliced tomatoes and fry for 4 minutes on low heat until the tomatoes become soft.

Step 4: Incorporate Curd and Herbs

Add 1 cup of curd/yogurt to the chicken mixture and mix well. Then, add 1 cup of chopped coriander and 1 cup of chopped mint. Cook for 2 minutes on low heat.

Step 5: Add Green Chillies and Cook Chicken

Add 6 half-slit green chillies and a splash of water. Cover the pot and cook on low heat for 20 minutes, stirring in between, until any excess water has dried up and the chicken is tender.

Step 6: Prepare Rice

In a separate pot, boil 2.5 liters of water. Add 4 cloves, 2 cinnamon sticks, 4 cardamom pods, 1/2 teaspoon of shahjeera (caraway seeds), and 2.5 tablespoons of salt. Add 700 gms of basmati rice (soaked for 30 minutes) and cook until it is almost done (90% cooked).

Step 7: Layer Biryani

In a flat pan, arrange half of the cooked rice as the first layer. Spread the cooked chicken curry evenly over the rice. Layer the remaining rice on top of the chicken curry. Sprinkle 2 tablespoons of mint leaves over the top rice layer.

Step 8: Dum Cook Biryani

Cover the pan and cook on low heat for 7-8 minutes to allow the flavors to meld together (dum cooking).

Step 9: Serve Biryani

Once cooked, mix the rice and chicken evenly in the pot. Serve the Hyderabadi Chicken Biryani hot.

• Ensure onions are fried to a light brown for optimal flavor.

• Stir the chicken curry occasionally during the 20-minute cooking period to prevent sticking.

• Cook rice until 90% done to allow it to absorb flavors during the final dum cooking.