Time to cook
A regal Indian dish made with fragrant basmati rice, cooked with marinated chicken and caramelized onions.
Chicken Drumstick With Skin
Saffron Food Color
Ginger Garlic Paste
Red Chilli Powder
1 star anise
Thinly slice and separate the onion layers.
Heat oil in a deep pan and fry the onions until they turn deep golden to brown, avoiding burning.
Remove the fried onions from the oil and set them aside.
Let the oil used for frying the onions cool, and you'll use it in the marinade later.
In a mixing bowl, combine yoghurt, salt, turmeric, chilli powder, biryani or garam masala powder, cardamom powder, green chilli, ginger garlic paste, and lemon juice. Mix well.
Add chicken to the marinade and let it marinate for 2 to 8 hours overnight for the best results.
Wash rice until the water runs clear, soak for 30 minutes, then drain and set aside.
In a pot, heat water, and add oil, whole spices, and salt.
Boil rapidly for 5 minutes to release the spice aroma.
Add rice and cook until it's 75% done, with the centre slightly uncooked; avoid making it mushy.
Drain the rice in a colander and keep aside.
Transfer the marinated chicken to a heavy-bottom casserole or non-stick pan.
Add oil, half of the fried onions, mint, and coriander leaves; mix and spread the chicken evenly.
Layer the cooked rice evenly over the chicken, then sprinkle fried onions, mint, and coriander leaves on top.
Sprinkle masala powder and pour saffron milk and ghee over it.
Cover the pot with foil to trap steam, then tightly seal it with a heavy lid.
Place the pot on a hot tawa ( flat pan) over medium-high heat, ensuring the flame reaches all around the casserole; cook this way for exactly 20 minutes.
Reduce the flame to the lowest and cook for exactly 15 minutes.
Turn off the flame and let it rest for 20 to 30 minutes.
Garnish the Hyderabadi biryani with freshly chopped coriander leaves and serve hot.