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1
hyderabadi chicken biryani gravy.
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2
Marinate chicken overnight with yogurt, salt, lemon, and red chilli powder.
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3
Slice onions thin and length-wise. Fry in oil until brown and crispy. Remove and set aside by soaking in paper towels.
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4
Use the remainder oil to add the following spices: (cloves, cardomom, bay leaf, anise, black cardomom, mase, shah jeera, cumin seeds, cinnamon sticks).
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5
Once fragrant, add in the tomatoes, chillies and girnger/garlic paste.
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6
Now, add in the garam masala.
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7
After stirring a few mins, add in the marinated chicken.
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8
Now, add in the Shan Biryani Masala.
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9
Stir and cover with a lid over medium-low heat. This will need to cook for an hr or so. The longer it cooks, the more tender the meat will be.
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10
Soak the basmati rice in cool water after flushing about 3-4 times.
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11
Boil around 6 cups of water for the 4 cups of rice, Add in the rice. Heat uncovered until the first boil appears within the first 10-15 minutes.
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12
Use the tray and line the first layer with gravy and chicken from earlier. Now add a layer on top with the semi- cooked rice. Top with garnish of mint and the fried onion from earlier.
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13
Continue with step 11 until the tray is full.
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14
Soak the saffron layers in warm milk for a couple minutes Garnish this dilution over the top of the biryani.
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15
Cover the tray with aluminum foil and bake at 350 degrees for 20-25 minutes.
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16
Enjoy!
