Hyderabadi Chicken Biryani

What you will need

1 ½ cups aged basmathi rice (soaked for 20 to 30 mins, drain and set aside)

½ kg or 1 lb bone-in-chicken or boneless

¼ to ½ tsp. biryani masala powder for sprinkling in between layers

Fried onions from 1 large onion (Learn to make Fried Onions for Hyderabadi Recipes )

Fistful of finely chopped coriander leaves

Fistful of finely chopped mint leaves

2 to 3 tbsp. Sunflower oil or ghee

¼ tsp saffron strands soaked in 3 tbsps. hot milk

1 tbsp. ginger garlic paste

¼ tsp turmeric

3 green chilies slit (adjust to suit your taste)

½ cup + 1 tbsp. yogurt / curd

2 tbsps. Lemon juice (adjust)

1 ½ tsp Kashmiri / byadgi red chili powder

½ tsp biryani masala powder

¼ tsp green cardamom powder

Salt to taste

6 to 7 cups water

1 tsp oil

2 small strands of mace

1 large or 2 small black cardamom

4 green cardamom

3” cinnamon stick

6 cloves

1 large or 2 small bay leaf

½ tsp pepper corn

½ tsp shahi jeera / caraway seeds