Hyderabadi Kachche Gosht Ki Chicken Biryani

Ingredients

For marination of  chicken

Chicken – 1 kg

Curd – 1 cups

Ginger garlic paste – 3 tbl.sp

Coriander powder – 1 tbl.sp

Turmeric powder – ½ tsp

Garam masala – 1 tsp

Mint and coriander leaves

Red chilli powder and salt as per taste

For rice

Bay leaf – 2

Shahi jeera – 1 tsp

Cloves – 5

Cardamom – 2

Black cardamom – 3

Cinnamon stick – 1 inch piece

Pepper corn – 12

Salt as per taste

Onions – 5 fried till golden brown in color.

Saffron soaked in milk

Mint and coriander leaves to garnish

Raisins  and nuts to garnish

Method

Clean and wash the chicken pieces.

Soak rice in water for half an hour.

First marinate the chicken and leave it aside for 3 to 4 hours at room temperature.

For rice

Take enough water in a pan, add all the whole masala, one teaspoon of oil (so that rice don’t stick to each other) and salt and leave it to boil,

When it starts boiling, add rice and cook till half done. Drain the water and keep aside.

In a big pan, spread half of these marinated chicken and then spread a layer of rice, add fried onions and saffron soaked in milk along with mint and coriander leaves, then again spread a layer of marinated mutton and then layer of rice, then top it with fried onions and saffron soaked in milk, few mint and coriander leaves  and raisins and cashewnuts and cover and seal the lid with a dough. Cook on a high flame for 5 minutes and then switch to low flame and leave it to cook slowly on a low flame for another 45 minutes. Keep a tawa under the pan.

When done, serve hot with raita.