I'm going to share a fantastic recipe with you today that is one of my favorite dishes lately.

Since the food I make has a different flavor, I hope everyone tries the recipe on their own. 😋

Biriyani is the queen of food, and it evokes feelings ❣️

Of course, this is a more straightforward recipe for Hyderabadi Biryani:

**Components:**

**Regarding Marination:**
- 500g of chopped chicken
- One cup of yogurt
- One tablespoon of ginger-paste of garlic
- One teaspoon of powdered turmeric
- One teaspoon of powdered red chili
- One teaspoon masala garam
- Salt to taste - Chopped fresh mint and coriander leaves

Regarding Rice:
- Boil two cups of basmati rice for thirty minutes. -
- One inch cinnamon stick - Two or three green cardamom pods - Two or three cloves
- To taste salt

**For the Biryani: ** - Thinly slice two large onions - Use half a cup of cooking oil or ghee
- Half a teaspoon of warm milk-soaked saffron strands
- Garnish with fresh mint and coriander leaves

**Guidelines: **

1. **Marinate the Chicken:** - Combine the chicken, yogurt, red chili powder, turmeric powder, garam masala, chopped coriander-mint leaves, and ginger-garlic paste in a bowl.
 - Let it marinate in the fridge for at least two hours, or overnight.

2. **Cook the Rice:** - Fill a big pot with water and bring it to a boil.
 - Add the salt, cloves, cinnamon stick, green cardamom, and soaked basmati rice.
 - Cook the rice for 70–80% of its cooking time. After draining, set everything aside.

3. **Fry Onions:** - Heat ghee or oil in a different pan over medium heat.
 - When the onions are golden brown, add the thinly sliced onions. Save a few fried onions for the finishing touch.

4. **Layering:** - Spread out half of the partially cooked rice in a heavy-bottomed pot or biryani pot.
 - Over the rice, scatter the marinated chicken.
 - Add some fried onions and milk infused with saffron.

5. **Complete Layering:** - Cover the chicken with the leftover rice.
 - Garnish with the remaining fried onions and milk infused with saffron.

6. **Cooking Dum:** - Use dough to seal the edges of the pot or cover it with a tight-fitting lid.
 Simmer the chicken for 20 to 25 minutes on low heat (dum) or until it is cooked through and the flavors have been fully absorbed.

7. *Garnish and Serve:** - Add mint leaves and fresh coriander as garnish.
 - Use a fork to gently fluff the biryani to combine the layers.
 - Serve hot with a side salad or raita.

Enjoy your delicious homemade Hyderabadi Biryani! Feel free to adjust the spice levels and ingredients according to your preference.

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