Chicken Biryani Recipe | Restaurant Style Hyderabadi Chicken Biryani recipes

Ingredients

• Pinch of saffron soaked in warm milk
• ¾ tsp. kewra water
• ¾ tsp. rose water
• ½ tsp. cumin seeds (optional) (I did not use)
• 3 to 4 green cardamoms
• ¾ tbsp. coriander seeds
• 1 small Mace
• 3 to 4 pepper corn
• ½ tsp. stone flower
• ½ tsp. shahi jeera
• 4 cloves
• 2 inch cinnamon stick
• 1 star anise
• 1 bay leaf
• salt
• ¾ tbsp. red chili powder
• ⅛ tsp. turmeric
• ¾ tbsp. ginger garlic paste
• 2 medium onions fried to brown (set aside half for garnishing)
• 750 grams chicken
• ½ cup yogurt (I used 2 tbsp more)
• 3 green chilies
• mint leaves
• cilantro leaves
• 1 tbsp. lemon juice
• 3 tbsp. Ghee (I used oil left after frying onions, it adds a lot of flavor)
• salt
• 1 tsp oil
• ½ tsp shahi jeera
• 2 cups of aged basmathi rice

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