Ingredients

• Chicken leg pieces – 300g
• Bashmati Rice – 250g
• Cumin seeds – 1 tsp
• Fennel seeds – 1 tsp
• Mustard seeds – 1 tsp
• Red Onions – 2
• Tomato – 1
• Turmeric Powder – 1 tsp
• Red chilli Powder – 1 tsp
• Garam masala Powder – 1 tsp
• Coriander powder – 1 tsp
• Green Chillies – 4
• Ginger – 1/2
• Garlic cloves – 6
• Asafoetida – A pinch
• Cinnamon – 1
• Cloves – 4
• Bay leaf – 1
• Stone flower – 1
• Star anise – 1
• Lemon – 1
• Coconut – 1
• Cardomom powder – 1 tsp
• Saffron strands – 1/2 tsp
• Coriander leaves – Few
• Curry leaves – Few
• Mint leaves – Few
• Coriander leaves – Few
• Ghee – Required
• Oil – Required
• Salt – Required

How to Prepare

Total Preparation time: 40-50 minutes

1. Wash rice cleanly then soak it in 380ml water for 30 minutes and keep aside
2. Chop onion lengthwise, grate coconut, take the juice from lemon, chop the tomatoes, chop coriander leaves, chop ginger and garlic finely and keep aside
3. Grate coconut, grind coconut and extract milk from it, take saffron add some water and mirante it for 5 hours and keep aside
4. Take a blender, green chillies, ginger and garlic and small amount of water and grind them well like smooth green paste and keep aside
5. Take a pan, add some oil and fry onions till become brown and keep aside
6. Clean the chicken, take a bowl, add the chicken leg pieces, make 10 slits at them, rub with curd
7. Then add turmeric powder, red chilli powder, garam masala powder, fried onions, coriander powder, mint leaves, oil lemon juice to curded chicken thorughly
8. Marinate it for 4-8 hours
9. Take a rice bowl, heat the bowl and add 500ml water
10. Then add 1tsp oil, then add cinnamon, cloves, bay leaf, stone flower, star anise and more salt, rice water has to be more salty
11. Boil water for 5 minutes then take the soaked rice, drained it and add it
12. Cook rice at 80% and drained the water and keep aside
13. In the mean time, take a pan, add 2 tbsp oil, then add the marinating chicken and mix it for 3 minutes
14. Cook the chicken for 25 – 30 minutes till it splits oil and become gravy and keep aside
15. Take a rice pan and start layering for hydrabad briyani
16. First add 1 tsp ghee and separate it across the rice pan and this is the first layer
17. Then sprinkle 2 ladle rice across the pan and this is the second layer
18. After that sprinkle some coriander and mint leaves, a pinch garam masala, fried onions and pour 2 tsp some saffron water, this the third layer
19. Then add chicken pieces with gravy and place it across the pan and this is the fourth layer
20. Finally add 2 ladle rice, this is the fifth and final one
21. Repeat the these layer for 2 times and finally add rest of the fried onions, saffron water, mint leaves and coriander leaves, a pinch garam masala
22. Close the pan using wide plan plate, add make a strong maida dough and seal the lid and pan to make dum or to avoid vapour comes out without
23. Take a high bottomed tawa, add 500g sand heat it for 30 minutes, you can natural mud stove for it to consume gas fuel
24. Take a another plain plate but covered at the edges and place it over the briyani lid, separate the heated 75% heated sand over it.
25. In high flame heat the entire briyani pan for 10 minutes
26. After that turn off the flame and make it cool down for 5 minutes
27. Remove the sanded plate and dough carefully
28. Move the bowl from the stove and open the lid
29. Slowly stir the briyani gently
30. Now the delicious Hydrabad Briyani is ready for serve