Hyderabadi Chicken Biryani

Ingredients:

• 500g chicken, cut into pieces
• 2 cups basmati rice
• 1 large onion, thinly sliced
• 2 tomatoes, chopped
• 1 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1/4 cup cooking oil or ghee
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/2 tsp cumin seeds
• 4-5 cloves
• 2-3 green cardamom pods
• 1-inch cinnamon stick
• 1 bay leaf
• 1/2 tsp saffron threads (optional)
• 2 tbsp milk (for saffron, if using)
• Fresh coriander leaves, chopped (for garnish)
• Fresh mint leaves, chopped (for garnish)
• Salt to taste
• Water as needed

Instructions:

1. Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, and salt. Mix well and let it marinate for at least 1 hour or overnight in the refrigerator for best results.
2. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain. In a large pot, bring water to a boil and add salt. Add the soaked rice and cook until it is 70% cooked. Drain and set aside.
3. Cook the Chicken: Heat oil or ghee in a large, heavy-bottomed pan. Add cumin seeds, cloves, cardamom pods, cinnamon stick, and bay leaf. Sauté for a minute until fragrant. Add the sliced onions and cook until golden brown.
4. Combine Ingredients: Add the chopped tomatoes to the pan and cook until they are soft. Add the marinated chicken to the pan and cook on medium heat until the chicken is fully cooked and the oil starts to separate from the masala (about 15-20 minutes).
5. Layer the Biryani: In a large, heavy-bottomed pot or Dutch oven, layer half of the partially cooked rice over the chicken. Sprinkle some chopped mint and coriander leaves over the rice. Add the remaining rice on top, and if using saffron, dissolve it in warm milk and drizzle it over the top layer of rice.
6. Cook the Biryani: Cover the pot tightly with a lid or aluminum foil. Cook on low heat for 20-25 minutes, allowing the flavors to meld together and the rice to finish cooking. This process is known as 'dum'.
7. Serve: Gently fluff the biryani with a fork and serve hot, garnished with additional mint and coriander leaves. Enjoy with raita or your favorite side dishes!

Notes:

For extra flavor, you can add fried onions and boiled eggs as additional toppings. Adjust the spice levels to your preference.

About This Dish:

Hyderabadi Chicken Biryani is a traditional South Indian rice dish known for its aromatic spices and tender chicken. It is often served at special occasions and is a favorite in many households for its rich and flavorful taste.

Nutritional Information:

Nutrient	Amount per Serving
Calories	450 kcal
Fat	20g
Carbohydrates	50g
Protein	25g

User Reviews:

Meera Patel: "This Hyderabadi biryani was simply amazing! The flavors were spot on and the chicken was so tender. Will definitely make it again."

Rajesh Kumar: "I loved the rich aroma and taste of this biryani. It brought back memories of eating at my favorite restaurant. Great recipe!"