Hyderabadi Chicken Biriyani

Ingredients:

• 2 cups Basmati rice
• 1/2 lb Chicken pieces
• 4 Green chillies chopped
• 1/2 cup Mint leaves chopped
• 2 tbsp Ginger garlic paste
• 1/2 cup Coriander leaves chopped
• 1 tsp Pepper corns
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• 1 tsp Chili powder
• 1/2 tsp Cumin powder
• 1 1/4 tsp Coriander powder
• 2 Bay leaves
• 2 Mace
• 2" piece Cinnamon
• 4 Cloves
• 2 Green cardamon
• 2 Black cardamon
• 1 cup Onion sliced
• 1 cup Yogurt
• 1/4 cup Oil
• Salt to taste

Method:

1. Heat a pan add 1 tsp oil, when hot fry the onions until golden brown. Remove and keep aside.
2. Wash and soak the rice in water.
3. Wash and clean the chicken and put in a bowl.
4. Add green chillies, mint leaves, ginger garlic paste, coriander leaves, pepper corns, cumin seeds, coriander powder, chili powder, turmeric powder, cumin powder, salt, bay leaf, mace, cinnamon, cloves, green cardamon, black cardamon, yogurt, oil and fried onions to the chicken.

5. Mix them all well. Allow to marinate for 1 hour.
6. Boil large amount of water in a large vessel, add the soaked basmati rice.

7. When the rice breaks into half when pressed, remove and strain all the water.
8. Now take a flat pressure cooker pan.
9. Add this marinated chicken at the bottom, spread evenly.
10. On top of this chicken spread the half cooked rice evenly.

11. Close the lid with whistle on top.
12. Now cook in high flame for 5 mins, reduce the flame to medium and cook for 15 mins.
13. Now reduce the flame to low and cook for 10 mins.

14. Switch off the stove.
15. In this meantime if 2 whistles comes, just switch off the stove and remove from heat.
16. Leave untouched until pressure is released.
17. Remove the lid and transfer to a large tray and gently mix the rice.
18. Serve hot with raita and cucumbers.

Note:

1. This is also a Hyderabad biriyani.
2. The flame timings must be noted, or else the chicken will be burnt.
3. This is a very easy recipe, but tastes great.