Hyderabadi Biryani

Methods/steps

Heat the oil or ghee in a heavy based sauce pan and fry the onions for 8-10 minutes until light brown. Remove the onions from the oil and reserve 14 onions for later use Put the fried onions; garlic; ginger; coriander leaves; mint; green chilies; salt and pepper in a blender or food processor and blend to a paste. Mix this paste with yogurt; garam masala; lemon juice and 2 tbsp oil. Cut each chicken into eight pieces and then marinate with the yogurt mixture for about 6 hours or overnight in a refrigerator Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear. Soak the rice in plenty of water for half an hour. In a large heavy based pan put plenty of water and add 1 stick cinnamon; 6 cloves; 5 big cardamoms; 8 small cardamoms; 2 bay leaves and salt. Bring it to a rapid boil and add the washed rice. When the rice are 14 cooked; drain and keep aside In a large pan place 12 cup of oil at the bottom of a large heavy based pan then place the chicken and all the marinade. Cover the meat with the rice and level it with a spatula. Sprinkle reserved fried onions; chopped coriander; green chilies and saffron on the top of the rice. Mix the food color with a little water and sprinkle over the rice Cover with a tight fitting lid or cover with a large piece of thick aluminum foil and then place the lid. Cook for 15 minutes on medium heat then reduce the heat to a very low and cook for further 20 to 25 minutes; until the rice and meat are tender Once the dish is cooked; leave it covered for a few minutes. Then remove the lid; fluff up the rice with a fork Serve with Raita and Baingan Ka Raita