HYDERABAD KHAN BIRIYANI

Ingredients

  750 gms of chicken cut into big pieces
  basmathi rice -750gm
  bay leaf -4
  chilli powder 2tbsp
  coriander leaves 1 bunch cut into small
  coriander powder 1 tbsp
  200gms of curd
Dry garam masalas 8-9(includes cardomon,
  1 tbsp black pepper corns
pinch of yellow food color
garamasala powder 1 tbsp
  ginger garlic paste 2 tbsp
  1 lemon
  2 bunches of mint leaves chopped
  oil 4 tbsp
  2 Onion chopped fine and long
  salt to taste
  1 tsp Turmeric powder
  4 pieces of black cardamom
10 cloves
  6 cinnamon (2 X 1” pieces)
  5-6 bay leaves
  10 cashew nuts
  15 raisins
  10 almonds soaked for 1 hour and then cut into 2 pieces each
  Ghee 200gms
  200gm of yogart/curd
  1 tbsp jeera
atta dough

Procedure

Take a Bowl, Add chilli powder,salt,turmuric,garamasala powder,coriander powder,ginger garlic paste,lemon jucie,oil, mix well and add chicken rub the chicken well with this masalas and pour curd do not mix the curd, keep in fridge for over night or for 4 hours.If you are in a rush then 2 hrs is fine.

In a muslin cloth add all the spices and wrap it and keep a side.I am sometimes very lazy to do this. So i directly put the masalas in the chicken and rice.
Now in a thick bottomed pan, add ghee and then add chopped onions, salt, cook till slight golden brown colour once it is done then remove.In the remaining ghee, fry cashewnuts,almonds,raisins. Remove these and keep aside.
Boil water and add salt,cardomums,bay leaves,jeera,2 tbsp oil,rice and cook it till its more than half done.Most important part of cooking good biryani. Rice needs to be strong and long.If its mashed then the biryani doesnt really taste that great.
Now spread the half of the fried onions and pour the marinated chicken and spread it equaly, and put the wraped masala dry,now spread the rice on top of the marinated chicken in the pan,add coriander leaves,mint leaves then add rice on top of this layer.Remaining fried onions ,cashewnuts,raisins,almonds can be added on the top of the rice.

Finely sprinkle the yellow color and close it with a lid but the steam should not come out for this take a chapati dough and make a thread and put around the dish and close it with the Lid and put some weight on top of the lid to avoid the steam to escape.Cook for 45 min. First 5 mints of high fire, next 15 mints of medium fire,next 20-25 mints of low fire.Hyderabad Khan Biryani is ready to eat along with raita or kurma