Name: Hyderabadi biryani | How to make hyderabadi biryani
Prep time: 30 min
Cook time: 60 min
Total time: 180 min
Yield: 4 people
Ingredients: 1 ½ cups basmati rice ((aged )); ½ kg chicken ((preferably thighs & drumsticks)); ¼ to ½ tsp biryani masala (or garam masala for sprinkling); 1 large onions (or 1/3 cup fried onions store bought); 4 tbsps coriander leaves ((or cilantro ,finely chopped, 2 tbsps + 2 tbsps divided)); 4 tbsps mint leaves ((or pudina, finely chopped, 2 tbsps + 2 tbsps divided)); 4 tbsp Oil ((or ghee)); 2 tbsps ghee ((or clarified butter)); ¼ tsp saffron strands ((or kesar, soaked in 3 tbsps. hot milk)); 1¼ tbsp ginger garlic paste; ¼ tsp turmeric; 1 to 2 green chilies (slit); 2/3 cup yogurt (or fresh curd (or 165 ml or ½ cup + 3 tbsp)); 1 tbsps Lemon juice; 1 to 1 ½ tsp red chili powder (or paprika ); 1 to 1 ½ tsp biryani masala powder (or garam masala); ¼ to ½ tsp green cardamom powder ((or elaichi powder)); ¾ tsp Salt ((I used 1 ¼ tsp pink salt)); 7 cups water; 1 to 1 ¼ tsp salt ((I used 1 ½ tsp pink salt)); 1 tsp oil; 3 inch cinnamon (piece (or dalchini)); 6 cloves ((or laung)); 4 green cardamom ((elaichi)); 1 bay leaf ((or tej patta)); 1 star anise (( biryani flower)); 2 strands mace ((or javitri) (optional)); 1 black cardamom ((optional)); ½ tsp caraway seeds ((or shahi jeera) (optional))