Hyderabadi Chicken Biryani Recipe

Hyderabad biriyani or hyderbadi biriyani ingredients:

Marinate Ingredients:

• 500g chicken (cut into 1" pieces)
• 1 cup curd
• 1 tsp chilli powder or to taste
• 1 tsp coriander powder
• ¼ tsp turmeric powder 
• Salt to taste 

Other Ingredients:

• 500g basmati rice
• 1 onion (finely chopped)
• 2 tbsp lemon juice
• 3 tbsp clarified butter
• 2 tsp ginger garlic paste
• 1 tsp garam masala
• 2 bay leaf
• 2 cardamoms
• 2 cloves
• small stick cinnamon
• few cashewnuts (optional)
• handful of coriander leaves (roughly chopped)
• handful of mint leaves (roughly chopped)
• salt to taste 
  Hyderabad Chicken Biriyani preparation:
  • Marinate the chicken with marinated ingredients for 1 hour.
  • Cook the rice with enough salt, till half done and drain the water.
  • Heat ghee and saut'e cashewnuts,bayleaf, cardamoms and cinnamon for few mins.
  • Add onions and saut'e till the onions become transulent.
  • Add ginger garlic paste and saut'e till the raw smell disappears.
  • Add marinated chicken pieces.
  • Combine well roast well till the curd is absorbed.
  • Add enough water and close with a lid.
  • Cook on medium flame till the chicken pieces are tender.
  • Remove from flame and divide the gravy into 2 equal portions and keep aside.
  • Divide the cooked rice into 2 portions.
  • Place half of the semi cooked rice in a heavy bottomed vessel.
  • Spread one portion of the chicken gravy and sprinkle coriander and mint leaves.
  • Do the smae for remaining rice, chicken gravy, coriander and mint leaves.
  • Close with a tight lid and cook on low flame for 30 mins.
  • Remove from heat and serve hot your hyderabadi biriyani with raita.