Step-by-Step Instructions

1. 1.Marinate the Chicken

   Arrange the 1 kg chicken pieces (large, with bones) in a flat pan. Add 5 tsp chilli powder, 1 tsp shahjeera (caraway seeds), 10 cloves, 8 cinnamon sticks, 1 tsp cardamom powder, 4 tsp coriander powder, and 2 tsp salt. Follow with 4 tbsp ginger garlic paste, 1.5 tbsp green chilli paste, and 300 ml whisked curd/yoghurt. Add 1 cup of fried onions, 1/4 cup chopped coriander, 1/2 cup mint leaves, 3 tsp lemon juice, and 1 cup oil. Mix all ingredients thoroughly with your hands until the chicken pieces are well coated. Cover the pan and set aside to marinate for 2-3 hours.

2. 2.Cook the Basmati Rice

   In a large pot, bring 2.5 liters of water to a rolling boil. Add 4 cloves, 2 cinnamon sticks, 4 cardamom pods, and 3/4 tsp shahjeera (caraway seeds) to the boiling water. Stir in 2.5 tbsp salt. Add the 750 gms of basmati rice (which has been soaked for 30 minutes) to the boiling water. Cook the rice for 5-6 minutes on high heat until it is 70-80% cooked; the grains should be elongated but still have a slight bite. Drain the rice and set aside.

3. 3.Layer and Dum Cook the Biryani

   Evenly layer half of the cooked basmati rice over the marinated chicken in the pan. Sprinkle 10-15 fresh mint leaves and 2-3 tbsp of fried onions over this rice layer. Layer the remaining cooked rice on top. Drizzle 1 tbsp of ghee (mixed in 1/2 cup hot water) and pour 1/2 cup of saffron milk over the top rice layer for color and aroma. Sprinkle an additional 3-4 tbsp of fried onions on the very top. Seal the pot tightly with aluminum foil, ensuring no steam escapes. Place the lid on top of the foil and put a heavy weight (like a bowl of water) on the lid to create a tight seal for dum cooking. Cook on high heat for 10 minutes. After 10 minutes, place the pot on a tawa (griddle) over low heat and cook for an additional 30 minutes. Turn off the heat and let the biryani rest, undisturbed, for 1 hour.

4. 4.Serve the Biryani

   After the resting period, gently mix the rice and chicken from the bottom of the pot, ensuring the chicken pieces are evenly distributed with the rice. Serve hot and enjoy your delicious Hyderabadi Chicken Biryani.