Chicken Biryani – Hyderabadi Style

Peel and finely slice the onions. Finely chop the green chilies, coriander and mint leaves. Blanch and half the almonds.

Soak saffron in a bowl with 2 tsp of warm water and set aside.

Heat ghee and oil in a large, tight fitting vessel. Add onions and cook for 15 mins, till they are browned. Remove them in a plate and keep it aside.

Add in the marinated chicken pieces along with the marinade paste and cook in low flame till the chicken is half done. Pour in a cup of water and again cook till the chicken is almost done.

Take 5 cups of water in a heavy bottomed kadai and add bay leaf, cardamom, cinnamon, star anise and shahi jeera/caraway seeds and bring them to boil.

Clean and wash the rice. Add the rice to the boiling water, cover and cook till the rice is 90% done.

When the rice is almost cooked, drain the water and keep the rice aside.

Meanwhile mix the saffron water with the rest of the rice and stir them well, so that the rice would turn to yellow colour.

Now open the lid and sprinkle this coloured rice and cover with the tight fitting lid and cook for 5 mins.