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, mix the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Marinate for at least 1 hour.

3. 3

   Heat 2 tablespoons of oil in a large pan. Fry the sliced onions until golden brown. Remove half of the onions and set aside for garnishing.

4. 4

   In the same pan, add the marinated chicken and cook until the chicken is half-cooked.

5. 5

   Add chopped tomatoes to the chicken and cook until the tomatoes are soft.

6. 6

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

7. 7

   Warm the milk and add saffron strands to it. Let it infuse.

8. 8

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

9. 9

   Drizzle the saffron milk over the top layer of rice. Add the remaining fried onions, fresh coriander leaves, and fresh mint leaves.

10. 10

    Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes.

11. 11

    Once done, gently fluff the biryani with a fork and serve hot.