HYDERABADI MURGH BIRYANI

Ingredients:
Garam masala:
Black pepper – 2 tbsp
Cloves – 1 tsp
Green cardamom – 6-7
Black cardamom – 2
Cinnamon stick – 2”

Grind all the above ingredients to form a fine powder.

Chicken – 1 lbs
Ginger Garlic paste – 2 tbsp
Green chilies – 4-5
Fried onion* - 1/3 cup + 2-3 tbsp for layering
Yogurt – ¾ cup
Turmeric powder – ¼ tsp
Red chili powder – 1 tbsp
Freshly chopped coriander leaves
Freshly chopped mint leaves
Oil
Potato chips of 1 potato, thinly sliced

Rice – 1.5 lbs, 3 cups
Water – 9 cups
Cinnamon stick – 1”
Cardamom – 3-4
Cloves – 3-4
Shahijeera (caraway seeds) – ¼ tsp
Salt
Milk – 200 ml
Saffron – 4-5 strands

Cooking procedure:
To marinate the chicken, take the yogurt in a big bowl. Add ginger garlic paste, turmeric powder, red chili powder, 1 tsp garam masala, 3-4 tbsp of oil and whisk well. Then add then green chilies, fried onions, 1 tbsp chopped coriander leaves, 1 tbsp chopped mint leaves and salt. Mix well and then add the chicken. Massage the chicken properly with the marinate using your hands. Cover the bowl and keep aside to marinate for 2-3 hours.
Add the saffron to the milk and keep aside.

Prepare the heavy bottom pot in which you are making the biryani by spreading the potato chips at the bottom. Now put the marinated chicken over the potato chips. Spread the chicken evenly.

Wash the rice till the water runs clear. Drain the rice in colander and keep aside. Mean while in a big pot, bring the water to a boil. Add the cinnamon stick, cardamom, cloves, shahijeera and salt. Then add the rice and boil it on medium high heat till the rice gets half cooked.

If you pinch the grain of rice and if it’s a little soft, then its time to drain it. Immediately put half of the drained rice above the chicken. Evenly sprinkle some garam masala, chopped coriander leaves, mint leaves and fried onions over the rice.

Now top it with remaining rice. Finally pour the saffron milk and 3-4 tbsp of melted ghee evenly over the rice. Transfer the pot to the burner. Cover the pot and cook on medium heat for first 10 minutes. Then sprinkle some water, cover and then cook on low heat for 30-35 mins. Serve with raita and mirchi ka salan.

* I have used store bought fried onions. While buying fried onions make sure to take a look at the ingredients, it should contain only onion, oil and salt. Some times they add cornflour or maida to make the onions crispier fast. That changes the taste and texture of the gravy. To make fried onions at home, slice the onion and fry them on medium flame, stirring continuously till they become dark brown. Then remove the onions on the paper towel and spread them evenly in a thin layer so that they remain crispy.

You can fry the onions a day before you plan to make the biryani. Also marinate the chicken a day before and the next day you just need to layer the biryani and cook. Also you can use dough to cover the lid, so that the vapor doesn’t escape and gives the dum effect. I sometimes use dough to cover the lid and sometimes just put on the lid.