Ingredients

• 500 gms - chicken
• 800 gms - Basmati Rice
• 1/2 cup - Curd
• 1 tsp - Shahzeera
• 1 bunch - Coriander and mint leaves
• 5 - Green chillies
• Salt to taste
• 1 tsp - chilli powder
• 1 tsp - Turmeric powder
• 1/2 cup - Ginger garlic paste
• Whole Garam Masala
• 1 tsp - Garam Masala powder
• 2 big - Onions
• Few Saffron strands (optional)
• 1/4 cup - Milk
• 100 ml - Oil

How to Make Spicy Hyderabadi Chicken Biryani

• Soak rice in water and keep it aside.
• Wash chicken thoroughly.
• Add salt, chilli powder, garam masala powder, ginger garlic paste, turmeric powder and curd.
• Make a paste of coriander leaves, mint leaves and green chillies and marinate them.
• Heat oil in a kadai and to it add finely sliced onions and fry till they turn golden brown and crispy.
• Add the onions with oil to the chicken mixture and let it marinate for an hour.
• In a vessel, take the soaked rice and to it add a pinch of turmeric, whole garam masala and sufficient amount of water to cook.
• Let it cook till the rice is half done and then strain the water and remove the rice.
• In the same vessel, add a layer of marinated chicken and then on top of it add a layer of rice.
• Then add the remaining chicken and the remaining rice on the top.
• Mix saffron in milk for a minute and pour it over the rice.
• Cover it with a lid and let it cook for 20 minutes till a gush of steam comes out.
• Garnish with boiled egg and serve hot with raita and mirchi ka salan.
• Qurbani ka meetha can be accompanied with it as a sweet dish.