Hyderabad Chicken Biryani

Marination Combine all the marination ingredients in a bowl and mix well. Marinate the chicken for at least 1 hour.

Rice Preparation Wash the basmati rice under running water until the water runs clear. Cook the rice with water and salt until it is 70% cooked. Drain and set aside.

Biryani Masala In a large skillet, heat ghee or oil. Add cumin seeds and allow them to splutter. Add the sliced onions and sauté until golden brown. Add ginger-garlic paste, biryani masala, ground coriander, ground cumin, and garam masala. Cook until the spices are fragrant. Add chopped tomatoes and cook until they soften.

Assembling Biryani In a large heavy-bottomed pot, spread a layer of the cooked rice at the bottom. Add a layer of marinated chicken, followed by fried onions, mint, and cilantro leaves. Repeat the layers until all the rice and chicken are used up. Drizzle saffron milk, ghee, and fried onions on top.

Dum Cooking Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes until the chicken is cooked through and the flavors meld together.

Serve Gently mix the layers before serving to combine all the flavors. Garnish with fresh cilantro and mint leaves. Serve hot with raita, salad, and pickles on the side.