Hyderabadi Biriyani

Chicken – 1 kg

Basmathi rice – 2 cups

Whole garam – for Dum

Whole garam – for chicken

Onions – 3 sliced

cilantro – few

pudhina – few

salt – to taste

ghee/oil – 3 tbsp

saffron – little

milk – 1 tbsp

ginger – 2inches

garlic – 7 cloves

green chillies – 10 -12
chopped onion – 2tbsp

chopped cilantro – few

dried pudhina – 1 tsp(u can use fresh mint leaves too)

coriander powder – 1 tbsp

chilli powder – 1 tsp

garam masala – 1 tsp

salt – to taste

lemon juice – 1 tsp

yogurt – 1/2 cup

in a mixer blend the ingredients given for marianting into a paste (except yogurt )and mix it with yogurt
marinate the chicken in it for atleast 1 hour in refrigerator
wash and soak rice for 10 minutes in water and drain it completely
Add 5 cups of water with desired salt in a pot and cook it until the rice is half done(water starts boiling and rice starts jumping)
Drain the rice and allow it to cool off
in a kadai heat oil and add the whole garam taken for the chicken
add the sliced onions (leaving a little for dum) to it and fry until transparent
Now add the marinated chicken and fry for 2 minutes
add liitle water and cover it with a lid
coom until chicken is almost done
in a small bowl mix saffron with 1 tbsp warm milk
in heavy bottomed pan add ghee/oil
temper with whole garam and fry the leftover sliced onions
after it turns add a layer of cooked chicken
top it with a layer of rice with sprinkled cilatro,pudhina(mint) and saffron
repeat the above 2 steps until the chicken and the rice completely over with the rice layer on the top
cover it with a lid and put it on dum for 15 to 20 minutes
carefully mix the rice with a spatula without mashing it
Serve it with raitha