Spicy Hyderabadi Chicken Biryani

Ingredients
500 gms - Chicken
800 gms - Basmati Rice
1/2 cup - Curd
1 tsp - Shahzeera
1 bunch - Coriander and Mint leaves
5 - Green chillies
Salt to taste
1 tsp - chilli powder
1 tsp - Turmeric powder
1/2 cup - Ginger Garlic paste
Whole Garam Masala
1 tsp - Garam Masala powder
2 big - Onions
Few Saffron strands (optional)
1/4 cup - Milk
100 ml - Oil
Method
1. Soak rice in water and keep it aside.
2. Wash chicken thoroughly.
3. Add salt, chilli powder, garam masala powder, ginger garlic paste, turmeric powder
and curd.
4. Make a paste of coriander leaves, mint leaves and green chillies and marinate them.
5. Heat oil in a kadai and to it add finely sliced onions and fry till they turn golden
brown and crispy.
6. Add the onions with oil to the chicken mixture and let it marinate for an hour.
7. In a vessel, take the soaked rice and to it add a pinch of turmeric, whole garam masala
and sufficient amount of water to cook.
8. Let it cook till the rice is half done and then strain the water and remove the rice.
9. In the same vessel, add a layer of marinated chicken and then on top of it add a layer
of rice.
10. Then add the remaining chicken and the remaining rice on the top.
11. Mix saffron in milk for a minute and pour it over the rice.
12. Cover it with a lid and let it cook for 20 minutes till a gush of steam comes out.
13. Garnish with boiled egg and serve hot with raita and mirchi ka salan.