Hyderabadi Briyani

Ingredients:

• For Marination:
• Chicken - 1/2 kg (cut to medium pieces)
• Mint leaves
• Curd - 1 cup
• Onion -1 (chopped)
• Ginger garlic paste - 1 Tbsp
• Green Chilly paste - 2 Tbsp
• Turmeric powder - 1 tsp
• Cinnamon powder - 1/4 tsp
• Cardamom powder - 1/4 tsp
• Clove Powder - 1/4 tsp
• Butter
• To grind
• Black pepper - 6
• Aniseed - 1/4 tsp
• Saffron - a pinch
• Poppy seeds - 1 tsp
• For Rice
• Basmati rice - 2 cups
• Oil
• Ghee
• Salt to taste
• Cinnamon -1
• Cardamom - 2
• Coconut milk - 2 cup
• Water - 2 cups
• Cashews
• Onion - 1
• Green Chilly - 1

Preparation:

1. Mix the ingredients for marinating in a bowl and set aside for 2 hours.


2. Heat butter in a pan and add the marinated chicken along with the spices and cook till the moisture evaporates. Keep it aside


3. Clean and soak the rice for 1/2 an hour.


4. Heat oil and ghee in a pan and add cashews, cinnamon and cardamom.


5. Add chopped onion and slit green chilly and cook till the onion becomes soft.


6. Add the rice and fry for 2-3 minutes.


7. Add the ground powder and cooked chicken and again cook for a minute and add coconut milk and water. Add salt. Mix well.


8. Reduce the flame and cook covered till the rice is cooked, stirring occasionally.


9. Serve with raita.