Hyderabadi-Style Chicken Biryani Recipe

Slice about 5-6 medium onions, julienne cut (or half moon style) and deep fry them until golden-brown. Keep aside on a paper towel to absorb the excess oil.

In a big bowl, mix all the marinade ingredients together, and add the chicken pieces to it. Mix well and marinate in the fridge for 2-3 hours (or overnight).

Once the chicken is marinated, take a deep, big pan and heat one tablespoon of ghee or oil, over medium flame. Add the marinated chicken and all of the marinade, and cook for about 5 minutes, stirring occasionally. Add chopped tomato and mix well. Cover and cook for about 10-15 minutes, until the chicken is cooked, stirring occasionally.

Take another big pot, add about 6 cups of water, black and green cardamoms, bay leaves, cloves, peppercorns, cinnamon, carraway seeds and salt. Bring to boil and add the soaked and drained rice (rice needs to be soaked in water for at least 30 minutes before cooking). Cook the rice for about 4-5 minutes over medium heat. The rice should be slightly undercooked or al dente.

Once cooked, drain the water and keep the rice aside. You can also remove the cardamoms, bay leaves, cloves and peppercorns, if you don't want a too strong flavored rice or if you don't want to see them in your plate.

Take a frying pan, add a drop of ghee or oil and fry the dried fruits, for 2-3 minutes until slightly brown. Remove on a paper towel and keep them aside.

In a small bowl, add ¼ cup of warm water (or milk) and a pinch of saffron. Keep it aside.

Once the chicken is cooked, it's time for layering the biryani._x000D_ Bring the flame to low heat and cover the chicken with a layer of rice (use half of the rice). On top of the rice add half of fried onions, some coriander and mint leaves and also sprinkle some garam masala._x000D_ Again repeat the same procedure and arrange the remaining rice, onions, coriander and mint leaves, garam masala, saffron and dry fruits.

Cover the pot with a lid._x000D_ Let it cook on very low flame, for 30-35 minutes.