How to prepare Hydrabadi Chicken Biriyani || Dum Biriyani || Chicken Biriyani ||

Detailed recipe to make Hyderabadi Chicken n Biryani is
here - https://www.flavorexchange.site

Hyderabadi Chicken Biryani boasts of a beautiful
cacophony of flavours that is known the world over. A
delicious medley of fine long grain rice spices and
chicken pieces, this Hyderabad style dum biryani is
very easy to make and a delight to eat. Here is how to
make Chicken Biryani Recipe at home.

Ingredients

For the rice

3 cups Long Grain Basmati Rice

1 tsp Shahi Jeera

2 Black Cardamom

2-3 Green Cardamom

2 flowers Javitri

3-4 Cloves

1 tsp Cumin Seeds

5-6 Black Peppercorns

2 Bay Leaf

2 inch Cinnamon

2 tsp Ginger Garlic Paste
4 tsp Salt

For the chicken
750 g Chicken Curry Cut

1 tsp Shahi Jeera

2 tsp Ghee

2 tsp Ginger paste

2 tsp Garlic Paste

1/2 tsp Garam Masala Powder
1 tsp Coriander Powder

1/2 tsp Cumin Powder

2 tsp Red Chilli Powder

1 tsp Turmeric Powder

2 tsp Salt

2 tbsp Vegetable Oil

4 tsp Green Chilli Finely Chopped
2 tbsp Lemon Juice

200 g Curd

bsp Mint Chopped

bsp Coriander Chopped

1/4 cup Golden Fried Onion
For assembling the biryani

1/2 cup Milk

10-12 strands Saffron Soaked in 2 tbsp milk
1/2 cup Golden Fried Onion

1 tbsp Coriander Chopped

1 tbsp Mint Chopped

2 tbsp Ghee

Instructions:
For the rice
Wash the rice and soak in water for 40-45 minutes.

Heat 10-12 cups of water in a large pot.

Take a cloth and add shahi jeera, black cardamom,
green cardamom, javitri, cloves, cumin seeds, black
peppercorn, cinnamon and bay leaf and make a potli.

Add potli masala, ginger garlic paste and salt in the
pot and bring the water to a boil.

Drain the rice and add it in the boiling water.

For the Chicken

Mix chicken with shahi jeera, ghee, ginger paste, garlic
paste, garam masala powder, coriander powder,
cumin powder, red chilli powder, turmeric powder, salt,
vegetable oil, green chilli and lemon juice and
marinate for 10-12 hours.
Add curd, mint, coriander and golden fried onion in the
marinated chicken and mix well.
Assembling the biryani Transfer the chicken along with the marinade in a heavy bottom pan. Once the rice gets 20% cooked, take out half of the rice and top it over the chicken. Once the remaining rice is cooked to 80%, take it out and top it over the 20% cooked rice. Sprinkle 1/2 cup milk, saffron soaked in water, golden brown onion, coriander, mint and ghee on top. Cover the pan tightly with a lid. Place the pan on a very slow heat for 35-40 minutes. Remove the lid and mix the biryani gently. Serve hot.