Basmati rice 2 cups
Green cardamom 2 or 3
Cinnamon 2 pieces ( 1”each)
Fennel seeds 1 tsp
Milk ½ cup
Ghee ¼ cup
Saffron (kesar) ¼ tsp
Cashew nuts 10-15 nos
Raisins 2 tbsp
Sliced onion 4
Garam masala powder 1 tbsp
Salt to taste.
Chicken ½ kg
Thick curd 1 cup
Ginger garlic paste 1 tbsp each
Red chilly powder 1 tbsp
Salt to taste
Fennel seeds 1 tsp
Green chilly 5 to 6
Onion sliced 1
Coriander leaves ½ cup
Mint ¼ cup
Ginger small piece
Garlic 3 to 4 flakes
Cut and clean the chicken pieces then marinate with curd, red chilly powder, ginger garlic paste and salt, marinate it for at least 3 to 4 hours.
Heat water for rice when it boils add cinnamon stick, cloves and green cardamom. Then add cleaned and washed rice cook till half done then strain water and keep aside to cool.
Grind green chilly, coriander leaves, mint, onion, ginger, garlic, and fennel seeds into fine paste and keep aside.
Heat ghee in non stick pan add cashew nut and raisins fry till light brown and keep aside. In same ghee add finely sliced onions fry till dark brown and crisp. Take half of the fried onion and keep aside.
In remaining onion add garam masala fry for 2 min then add coriander paste. Fry till ghee separates then add marinated chicken fry for 5 min then add little water and cook chicken till done.
Soak kesar in milk and keep aside.
Assembling chicken and rice
Heat ghee in wide bottom non stick pan, pour little chicken masala then sprinkle half cooked rice spread evenly. Then sprinkle fried onion, cashew nuts and raisins. Again spread 1 layer of rice sprinkle kersar milk then again add chicken masala, then put rice spread it. Sprinkle remaining keasar milk, cashew nuts, raisins, fried onion and chopped coriander leaves.
Make small hole in between of rice layer pour 1or 2 tsp of ghee. Cover with lid.
Make chapathi dough. Seal the lid edges with dough.
Cook in low flame for 30 to 40 min.
Turn off flame allow to cool for 10 to 15 min.
Then serve Hyderabadi chicken biryani with raita.