Hyderabadi Chicken Biryani

Marinating the Chicken 1. In a mixing bowl, combine the chicken pieces, yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, black pepper powder, chopped mint leaves, chopped coriander leaves, and lemon juice. Mix well to coat the chicken evenly. Allow the chicken to marinate for at least 1 hour or overnight in the refrigerator.

Cooking the Rice 1. Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes. Drain the rice. 2. In a large pot, bring 4 cups of water to a boil. Add the soaked and drained basmati rice, green cardamoms, cloves, cinnamon stick, bay leaf, and salt. Cook the rice until it is 70% cooked, about 8-10 minutes. Drain the rice and set aside.

Preparing the Biryani 1. In a large pan, heat ghee or vegetable oil over medium heat. Add the thinly sliced onions and cook until they turn golden brown and crispy. Remove half of the fried onions and set aside for garnishing. 2. Add the cumin seeds to the pan and let them splutter. Add the slit green chilies and ginger-garlic paste. Cook for a minute until the raw smell disappears. 3. Add the marinated chicken to the pan and cook for 10-12 minutes until the chicken is almost cooked through. 4. Add the fried onions, chopped mint leaves, chopped coriander leaves, garam masala, red chili powder, turmeric powder, cumin powder, coriander powder, black pepper powder, cardamom powder, and fennel seeds. Mix well to combine all the ingredients. 5. Layer the partially cooked rice over the chicken and spices in the pan. Drizzle warm milk and saffron soaked in milk over the rice. Cover the pan with a tight-fitting lid and reduce the heat to low. 6. Cook the biryani on low heat for 25-30 minutes until the rice is fully cooked and the flavors have infused. Do not stir the biryani. 7. Once the biryani is cooked, remove it from heat and let it rest for 10 minutes. Before serving, sprinkle lemon juice over the biryani. 8. Garnish with the reserved fried onions and serve hot with raita or a side salad.