Hyderabadi Chicken Biryani

Instructions

1. 1

   Wash and soak the basmati rice in water for 30 minutes. Drain and set aside.

2. 2

   In a large bowl, marinate the chicken with yogurt, ginger garlic paste, biryani masala, green chilies, mint leaves, coriander leaves, and lemon juice. Let it marinate for at least 1 hour.

3. 3

   Heat ghee in a large pot. Add sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.

4. 4

   Add the marinated chicken to the pot with the remaining onions. Cook on medium heat until the chicken is half cooked.

5. 5

   In a separate pot, bring water to a boil. Add the soaked rice and cook until it's 70% cooked. Drain the rice.

6. 6

   Layer the partially cooked rice over the chicken in the pot. Sprinkle saffron soaked in warm milk over the rice.

7. 7

   Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the flavors to meld together.

8. 8

   Once done, gently fluff the biryani with a fork. Garnish with the reserved fried onions.

9. 9

   Serve hot with raita or your choice of side dish.