Hyderabadi Chicken Biriyani

Step 1

Marination: . Mix chicken, ginger-garlic paste, biriyani masala,coriander leaves,mint leaves , green chilli paste and yoghurt. Let it rest for hours. .In another bowl mix the kewra water, biriyani atar and saffron strands. Add to tsp sugar and stir in. Cooking Method: .Fry- Heat tsp oil. Fry only the sliced onion until golden. Remove from heat. Let it cool. . In the same pan add the marinated chicken. Cook for about minutes. Then add the fried onion. This will keep the flavour of onion intact. Cook for another minutes and turn off the flame . .Boil about Litre of water in a big container. .Stir in tablespoon ( g) Salt taste it, adjust by your preference. .Add rice, boil until it is % done.When the rice is % cooked, turn off heat and drain the water. Let the rice cool. Layering: .In a vessel spread the semi cooked chicken. . Spread the cooked rice over the chicken. .Pour the kewra water & saffron over the rice layer. . Add tsp melted ghee on top of rice. Dum: Method Cover and cook on high heat until good amount of steam starts forming(- mins). Place pan beneath the vessel. Seal the vessel and cook on very low heat for mins. Take out from heat. Let it rest for minutes before opening the sealed vessel. Dum: Method Seal the container with arta. Place inside a preheated oven of degree Celsius. Let it roast for minutes . Take out from oven. Let it rest for minutes. Then open and serve.