HYDRABAD CHICKEN BIRIYANI

Ingredients

                 

Basmati rice	2 cups
Chicken	800 gm
Cilantro	½ bunch
Cumin powder	1 tsp
Coriander powder	1 tsp
G/g/ paste	2 tbsp
Green chillies	4
Whole spices	2-3 each
Mint	1 bunch
Lime juice	1 tbsp
Fried onion	2 large
Pepper corns	6
Saffron color	½ tsp
Oil or ghee	2 tbsp
Medium Onions (sliced)	4
Yogurt	2 cups
Salt
Chilli powder	1 tsp
Black cumin	½ tsp
Turmeric powder	½ tsp

Method

1. In a owl, add chicken, green chillies, mint, cilantro, g/g paste, pepper corns, black cumin, chilli powder, turmeric powder, salt, cumin powder, coriander powder, whole spices, fried onions, oil and yogurt. Marinate for at least 1 hour.
2. Soak rice for 30 minutes. Drain it.
3. In boiling water, add oil, salt, rice, whole spices, cumin. Cook till half done. Drain it.
4. Take a vessel, add marinated chicken and level them.
5. In the next level add half cooked rice.
6. Add cilantro, mint leaves, fried onion, fried cashews and saffron on top.
7. Put a tight lid. If you don’t have a tight lid, take a kitchen towel, put it on the top then cover it by lid.
8. Cook it on the med flame for 30 minutes.