Hydrabadi chicken biryani

Hydrabadi chicken biryani
Ingredients:

1.      Chicken, 1 kg, cut in 8-10 pieces

2.      Tomatoes, 2, roughly diced

3.      Onion, 1 thinly sliced

4.      Coriander, fresh, 1/2 bunch, chopped

5.      Green chilies, small, 5-6, stalks removed

6.      Rice, 4 cups, half boiled

7.      Potatoes, 4 medium sized, cut in halves

8.      Yogurt, 1 cup

9.      Ginger-garlic paste, 2 tbsp

10.   Biryani masala, 2 packets

11.   Oil, 1/2 cup

 

Method:

1. Mix yogurt, tomatoes, potatoes, biryani masala in the chicken and let it marinate for half hour.

2. Now thinly slice the onions and fry them, in half cup oil till golden brown. Reserve the onions and oil for later use.

3. In a large pot of boiling salted water, boil the rice till half done, for about 3-4 minutes. Drain once done and keep aside. 

4.In another pot, add oil and fry the chicken and potatoes for about 5 minutes.

5. In the same pot, start with the layering. Add the rice, 1 cup water, yellow food coloring, coriander, green chilies and fried onions. Also drizzle the leftover oil from the onions on the rice. Now tightly close the lid of the pot, by either covering with two layers of newspaper or simply sealing it with kneaded dough. Put the flame on the lowest, place the pot on a 'tawa', give the biryani 'dum', (steam) for at least 45 minutes. 

*Use room temperature chicken.

*Do NOT open the lid in the 45 minutes.