Hyderabadi Chicken Biryani

Instructions

1. 1

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

2. 2

   In a large pot, bring water to a boil, add salt, and cook the rice until it is 70% cooked. Drain and set aside.

3. 3

   In a large bowl, mix the yogurt, turmeric powder, red chili powder, coriander powder, garam masala, and salt. Add the chicken drumsticks and marinate for at least 1 hour.

4. 4

   Heat the vegetable oil in a large pan. Add the cumin seeds and let them splutter.

5. 5

   Add the sliced onions and fry until golden brown. Remove half of the fried onions and set aside for garnishing.

6. 6

   Add the ginger-garlic paste (made by blending the ginger and garlic) and green chilies to the pan. Sauté for a few minutes.

7. 7

   Add the chopped tomatoes and cook until they are soft and the oil starts to separate.

8. 8

   Add the marinated chicken to the pan and cook until the chicken is browned and cooked through.

9. 9

   In a small bowl, soak the saffron threads in warm milk.

10. 10

    In a large pot, layer half of the cooked rice, followed by the chicken mixture, and then the remaining rice.

11. 11

    Drizzle the saffron milk over the top layer of rice. Garnish with the reserved fried onions, fresh coriander, and fresh mint.

12. 12

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

13. 13

    Serve the Hyderabadi Chicken Biryani hot with raita or a side salad.