1tbspYellow food Colouror Saffron infused in milk.
½cupCilantro/Coriander Chopped
2-3Whole Green Chilli
Chicken Marination
2cupsYoghurt
1tbspSalt
2tbspRed Chilli Powder
1tspTurmeric
1tbspCumin Powder
1tbspCoriander Powder
1tbspGaram masala
1tbspKashmiri Red Chilli ( paprika)
1tbspGinger Paste
2tbspGarlic Paste
3green chillies choppedMore if you want spicy
1cupMint Leaves
Boiling Rice
3Bay leaves
1Cinnamon Stick
8-10Black peppercorns
5-6Cloves
2Black Cardamoms
4Green Cardamom
1Star Anise
2Mace
2tbspSalt
Instructions
Marinate the chicken using all the ingredients listed. Marinate for at least couple of hours but if you are short of time an hour should be enough too.
Wash and soak the rice.
While chicken is marinating add water in the pot and put all spices listed. Let the water boil.
Drain the water from rice and add them to the boiling water. Check the rice by breaking a grain, if centre is still hard and outside is cooked it means they are parboiled. Don't fully cook the rice.
Drain the rice in a colander.
In a pot heat oil and fry onions untill golden brown. Add chicken and cook untill water evaporates and oil starts to sperate.
Turn the heat to low. Cover the chicken with the layer of rice. Sprinkle some coriander and whole green chilli. Add yellow colour or saffron
Wet a tea towel and cover the pot, put the lid and wrap the tea towel over. Cook on low heat for 15-20 minutes. Don't open the pot during this time.
Open the pot and gently mix the rice.
Keyword Biryani, Dum Biryani, Hyderabadi Biryani
Tried this recipe?Leave a comment and rate this recipe below