Name: Easy Hyderabadi Chicken Biryani recipe by Richa Jha at BetterButter
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2
Ingredients: For Marination : Chicken - 500 gm; Thick curd - 250 gm; Ginger garlic paste - 3 tbs; Kashmiri red chilli powder - 3 tbs; Lemon - 1; Salt - as per taste; Vegetable Oil - 2 tbs; Biryani masala - 2 tbs; Mint leaves - a few; Coriander leaves - a few; For Rice : Long grain Basmati rice - 500gm; Cardamom - 5; Cinnamon sticks - 2; Bay leaves - 4; Star anise - 1; Mace or javitri - 1; salt as per taste; Other ingredients : Sliced Onion - 2 big; Vegetable oil for frying; Saffron - a few threads (optional)

Ingredients Serving: 2

For Marination : Chicken - 500 gm
Thick curd - 250 gm
Ginger garlic paste - 3 tbs
Kashmiri red chilli powder - 3 tbs
Lemon - 1
Salt - as per taste
Vegetable Oil - 2 tbs
Biryani masala - 2 tbs
Mint leaves - a few
Coriander leaves - a few
For Rice : Long grain Basmati rice - 500gm
Cardamom - 5
Cinnamon sticks - 2
Bay leaves - 4
Star anise - 1
Mace or javitri - 1
salt as per taste
Other ingredients : Sliced Onion - 2 big
Vegetable oil for frying
Saffron - a few threads (optional)

Instructions

For marination : Add all the ingredients mentioned under Marination in a mixing bowl and mix well. Keep it for 45 minutes in the fridge.
Wash rice and soak it for 20 minutes.
In a deep pan add water, salt n all the whole garam masalas and boil. When the water starts to boil add soaked rice. Cook it till 75℅ done.
Strain water from rice and reserve 1/2 Cup of water.
Now heat the oil and fry the onions till brown.
Layering : First put all chicken in the cooker then first layer of rice, sprinkle some onion, mint leaves and coriander leaves. Repeat another the same way till all the ingredients are used. Now add saffron, ghee, rice and reserved rice water.
Close the lid and pressure cook for 2 -3 minutes on high flame, on low flame for 10 minutes then 3 min again on high flame.
Turn off the gas and let the pressure release. Serve hot with chilled raita.

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