Step-by-Step Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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).

7. 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.

8. 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).

9. 9.Serve Biryani

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