Hyderabadi biriyani is world famous. It’s super delicious & I agree it’s difficult to prepare.But not impossible to make. Here I am sharing the recipe in most simplest way to follow it.
-Marinate the chicken with salt,red chilly powder,coriander powder,turmeric,lemon syrup/vinegar,soya sauce & curd.Mix it well & keep it in freezer for 15minutes.
-Meantime, keep rice for boiling a vessel along with dry spices. PS: Do not boil the rice in cooker as rice should be 70% cooked not 100%.
-Keep cooker on stove,pour oil.Add curry leaves & cumin seeds.
-Add sliced onions,ginger-garlic paste & slited green chillies.
-Mix it well after adding salt & turmeric.
-When onions will become soft then add tomato & pudina paste.
-Now add mareneted chicken into it,add garam masala & chicken masala.Mix it very well.
-Now pour water as per required.
-Taste the salt.Close the lid & leave it for 2 whistles.
-Take another pan and spread the boiled chicken as a bottom layer.PS: Do not pour the gravy more than 2 scoops of spoon. Rest gravy can be kept for chicken curry which you can make next day or so.
-Spread the entire rice evenly as a second layer.
-Add deep fried onions, fried cashews and kishmiss & milk-turmeric mixture.
-Close the lid and leave it for dum for 20 minutes.PS:If the lid is tight enough then its fine or else you have to make a wheat dough, spread all over so that it will be tight enough so that steam won’t go out.
-It’s ready & you can serve it with raita.