Hyderabad Biryani make in our kitchen

To make Hyderabad-style chicken biryani, you will need the following ingredients:

To make Hyderabad-style chicken biryani, 

Following ingredients:

For the Chicken:

• 1 kg chicken, cut into medium-sized pieces
• 1 cup yogurt
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1 teaspoon coriander powder
• Salt, to taste

For the Rice:

• 2 cups basmati rice, washed and soaked for 30 minutes
• 1 onion, sliced
• 2 bay leaves
• 4-5 cloves
• 4-5 green cardamom pods
• 1-inch cinnamon stick
• Salt, to taste
• 4 cups water

For the Biryani:

• 1/4 cup oil or ghee
• 2 onions, sliced
• 2-3 green chilies, slit
• 1/2 cup mint leaves, chopped
• 1/2 cup coriander leaves, chopped
• 1/2 teaspoon saffron strands, soaked in
• 1/4 cup milk

Instructions:

2. To prepare the biryani, begin by marinating the chicken in a mixture of yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala powder, coriander powder, and salt. Make sure to coat the chicken evenly and refrigerate it for at least an hour.
3. In a large pot, heat some oil or ghee and fry the sliced onions until they turn golden brown. Set the onions aside and add the marinated chicken to the same pot. Cook the chicken on medium heat for 10-15 minutes until it's fully cooked. Once done, set it aside.
4. In the same pot, add bay leaves, cloves, green cardamom pods, and cinnamon sticks. Fry them for a minute until the aroma is fragrant. Then, add soaked rice, salt, and water. Stir well and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and cook until the rice is fully cooked and the water has been absorbed.
5. In a separate pan, heat the milk infused with saffron and set it aside.
6. To assemble the biryani, layer the cooked rice and chicken in a large pot or casserole, starting and ending with rice. In between each layer, sprinkle fried onions, chopped mint, and coriander leaves. Pour the saffron-infused milk on top.
7. Finally, cover the pot tightly with a lid or aluminum foil and cook it on low flame for 10-15 minutes. This will allow the flavors to meld together, making a delicious and fragrant biryani.

Serve hot with raita or salan. Enjoy your delicious Hyderabad-style chicken biryani!