Hyderabadi chicken biriyani

Ingredients for hyderabadi chicken biryani

·         1 ½ cups aged basmati rice (soaked for 30 mins, drain & set aside)

·         ½ kg chicken (or 500 to 600 grams or 1 lb bone-in or boneless)

·         ¼ to ½ tsp biryani masala powder for sprinkling in between layers

·         Fried onions from 1 large onion (Check the link or use ready made)

·         Handful coriander leaves (or dhaniya patta ,finely chopped)

·         Handful mint leaves (or pudina, finely chopped)

·         3 to 4 tbsp Oil (or ghee)

·         2 tbsps ghee (or clarified butter)

·         ¼ tsp saffron strands (or kesar, soaked in 3 tbsps. hot milk)

Marination for hyderabadi chicken biryani recipe

·         1¼ tbsp. ginger garlic paste (or adrak lahsun paste)

·         ¼ tsp turmeric (or haldi)

·         1 to 2 green chilies slit (adjust to suit your taste)

·         ½ cup + 3 tbsp. yogurt or fresh curd (or 165 ml or 2/3 cup)

·         2 tbsps. Lemon juice (adjust)

·         1 ½ tsp Kashmiri or byadgi red chili powder (1 tsp is moderate)

·         1 to 1 ½ tsp biryani masala powder (1 tsp is moderate)