Chicken Biryani

                                                         

Ingredients:

1.     Chicken-2 kg

2.     Onion -1

3.     Oil/ghee - 200 gm

4.     Basmati rice-1kg

5.     Salt-2 ½ tsp for meat & 2 ½ tsp for rice

6.     Red chilli powder-1 tsp

7.     Green chillies-15 (paste)

8.     Garlic & Ginger paste- 3 tsp

9.     Turmeric powder- ¼ tsp

10.   Curd-200 gm

11.    Malai / Cream-250 gm

12.    Lemon-2

13.    Shazira powder- 1 ½ tsp

14.    Elaichi powder- 1 ½ tsp

15.    Cloves -10

16.  Milk- 250 ml

17.    Corriander- 4

18.    Mint- 2

Method:

• Fry onion in oil till it is golden brown and remove it from oil and mash. Keep the remaining oil and fried onion aside.
• Cleanse chicken then add  salt , red chilli, green chilli, garlic ginger and turmeric powder and mix this together with hands.
•  Now add curd, malai, lemon juice, cloves, shazira powder, elaichi powder, fried onion, corriander, mint and mix this well with your hands and keep it for marination for minimum of 2 hrs under normal temperature or upto 24 hrs under refrigeration.
• Wash basmati rice and soak in water for 1 hr.
• Then keep 5 ltrs water on stove and add 2 ½ tsp salt and bring it to boil then add the rice by draining the water. Now leave it on stove untill the rice is half cooked. Then drain the water.
• Now pour the rice on marinated chicken then pour the oil upon rice which was kept aside after frying onion. Also pour milk.
• Now wrap thick cotton cloth on lid of the vessel then cover the vessel with it and also keep 10 kg weight over it.
• Keep the vessel on high flame for 5 mins then on lowest flame for 30-35 mins.
• Put off the stove. 
• Hyderabadi  Chicken Biryani is ready. You may serve with curd or Masaledaar Tamate or Mirchiyon ka Salan.