HaiderAbadi Biryani

Prepare the Biryani Masala Heat a pan and dry roast the cinnamon, cardamom, cloves, cumin seeds, fennel seeds, peppercorns, and bay leaves until fragrant. Grind the roasted spices into a fine powder. Add turmeric powder, red chili powder, coriander powder, and garam masala to the ground spices. Mix well and set aside.

Marinate the Chicken In a bowl, combine the chicken pieces with yogurt and half of the prepared biryani masala. Let it marinate for at least 1 hour.

Cook the Biryani Wash the basmati rice and soak it for 30 minutes. In a large pot, heat ghee and sauté the sliced onions until golden brown. Add the marinated chicken and cook until the chicken is tender. Layer the cooked chicken with chopped tomatoes, green chilies, mint leaves, and coriander leaves in the pot. Sprinkle the remaining biryani masala and fried onions on top. Drain the soaked rice and add it as the final layer. Pour enough water and salt over the rice, ensuring all layers are covered. Drizzle saffron milk on top. Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes. Allow it to rest for another 10 minutes before serving.

4.Serve the HaiderAbadi Biryani hot with raita and salad. Enjoy the rich flavors of this classic dish!