Hyderabadi Chicken Biriyani

Ingredients:

For Rice
1.  Basmati rice - 3 cups
2. Ghee - 3 tbsp
3. Water - 3 cups
4. Lemon juice - 1 tbsp
5. Saffron - 3 strands
6. Salt as required
7. Milk - 3 tbsp


For Chicken
For marinating 
1. Chicken - 1 kg
2. Ginger garlic paste - 2 tbsp
3. Red Chilli powder - 1 tbsp
4. Turmeric - 1/2 tsp
5. Lemon juice - 1 tbsp
6. Yogurt - 2 tbsp

For gravy
1. Onion - 1 cup (thinly sliced)
2. Cloves - 4
3. Cinnamon stick - 1 inch piece (broken)
4. Cardamon pods - 4-5
5. Bay leaves - 2
6. Star Anise - 1
7. Garam Masala powder - 1 tsp
8. Ghee - 4 tbsp
9. Cumin powder - 1 tsp
10. Coriander powder - 1 tbsp
11. Pepper powder - 2 tsp
12. Salt to taste

For Garnishing
1. Mint leaves - 3 strands
2. Coriander leaves - 3-4 strands
3. Fried Onions

Preparation:
1. Soak the biriyani rice in some water for 1/2 hour
1. Marinate the chicken pieces with chilli powder, ginger garlic paste, 1 tbsp lemon juice, yogurt, a pinch of turmeric powder and salt for atleast 1 hour
2. Heat some ghee in a kadai/wok. Fry the cloves, cinnamon, cardamon, bay leaves, coriander powder, pepper powder, cumin powder for 1 minute.
3. Add to it, the onions and fry till onions turn golden brown
4. Put some mint leaves to it
5. Add the marinated chicken pieces and cook till done. The gravy should be dry and the chicken should look roasted
6. Add garam masala powder. Mix and turn off the flame. Keep covered
7. In another vessel, heat some ghee, add rice, lemon juice and salt. Fry for sometime till rice becomes lightly brittle
8. Add 3 cups of boiling water and cook till the water have been absorbed. Rice will be 99% cooked now. Switch off the flame and leave the rice covered for 5 minutes. It will get fully cook from heat.
9. Soak saffron strands in the milk
10. Mix the saffron flavored milk with the cook rice
11. Now add the chicken roast to the rice and mix carefully
12. Garnish with mint leaves and coriander leaves
13. You can also roast some cashews and sliced onions in ghee and garnish (i have not used it here)
14. Serve hot with raita, pickle and appadam