Slice the onions and fry in oil & ghee mixture until golden brown color. Reserve one of these onions for cooking on dum.
3. Step
Reserve this oil that was used for frying the onions for cooking on dum (C).
4. Step
For making the Hyderabad masala powder, take a mixture jar, add caraway seeds, cinnamon stick, cloves, cardamom and grind it into a fine powder.
5. Step
Take the mixer jar, add ginger, garlic, pudina leaves, coriander leaves, green chilies, a Tsp. of curd, a pinch of salt and grind it into a smooth paste.
6. Step
In a large bowl, add the chicken, lemon juice, salt and mix well. Then add masala powder, the grinded paste, red chilli powder, coriander powder, pepper powder, fried onion, curd, mix well.
7. Step
Add 3-4 Tbsp. reserved oil (A. Step 1) and saffron. Mix and set aside for at least 1 hour.
8. Step
B. For Cooking The Rice:
9. Step
Wash and soak the Basmati rice for 30 minutes.
10. Step
In a pot, take around 2.5 L of water to cook the rice. Place it on a high heat.
11. Step
When the water is near to boil, add caraway seeds, vegetable oil and salt. Stir it well to dissolve the salt. The water must be very salty.
12. Step
During boiling, add the strained basmati rice and stir it well.
13. Step
Continue to boil it on high heat. Stir a few times very gently and make sure not to break the rice.
14. Step
Once the rice is hal- cooked (should take about 7 minutes on high flame) strain the rice and set aside.
15. Step
C. For Cooking On Dum:
16. Step
Take the heavy bottom pot, place it on low flame, add half the oil & ghee (reserved) that was used for frying the onions. Then arrange the marinated chicken pieces in one layer, and pour the entire marinade as well.
17. Step
Sprinkle some chopped coriander, mint leaves and fried onions above. Then spread half of the cooked rice on the arranged chicken in the pot.
18. Step
Sprinkle half of the fried onions, half of the chopped mint leaves and coriander leaves.
19. Step
Spread out the balanced rice as the second layer on top of the first layer of rice.
20. Step
Place the boiled eggs on top of it and also some green chilies. Then sprinkle the remaining fried onions, chopped mint leaves and coriander leaves.
21. Step
Now sprinkle the remaining oil & ghee on the rice in a circular motion. In the same way sprinkle a handful of saffron milk on the rice.
22. Step
Now close the lid and cook for 30 minutes on low flame.
23. Step
After 30 minutes, turn off the flame and let the biryani rest for 15 minutes before opening.
