Hyderabadi Chicken Biryani

Ingredients:-

• Chicken 1 ½ kg (cut into 12 pieces)
• Yogurt 1 cup
• Long grain rice 1 kg
• Red chili powder 1 tsp
• Ginger and garlic paste 1 tsp
• Juice of lemons 4
• Fresh mint leaves 1 bunch
• Whole black peppercorns 6
• Green chilies 4 finely chopped
• Small cardamoms 6
• Onions 2 medium size, thinly sliced
• Banaspati Ghee or Cooking Oil 2 cups
• Yellow food color ½ tsp (soaked in ½ cup milk)

Salt to taste

Method:-

Wash chicken pieces with cold water, drain well. In a separate bowl mix ginger and garlic paste and red chili powder with yogurt. Mix well to a smooth paste. Add chicken pieces to it. Leave for 30 minutes. Now cook on low heat without adding any water to the chicken. Remove from heat when the water dries up.

In a separate pan heat banaspati, fry the onions in it until golden brown; add mint leaves, 3-4 cardamoms and lemon juice.

Remove from heat. Then boil the rice in a large pan until the rice is parboiled. Grease pan add half the rice and then the chicken mixture, cover with the rest of the rice. Sprinkle with food color. Place the pan on a hot griddle (tava) and cook on low heat for 15 minutes. Remove from heat, fluff it and serve.

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