Hyderabadi Chicken Briyani

Ingredients:

Onion - 3 (Thin slices)
Bay Leaf - 1
Cloves - 3
Green Elaichi - 3
Cinnamon stick - small piece
Star Anise - 1
Saffron Strands - Little (soak in milk)
Mint Leaves - 1/4 cup (fine chop)
Coriander Leaves - 1/4 cup (fine chop)
Briyani masala - 1 1/2 tsp
Basmati Rice - 3 cups
Coconut Milk - 1 cup
Water - 1 1/2 cups
Salt, Ghee, Oil - As reqd

For Marination:
Chicken - 300 g
Curd - 1/4 cup
Turmeric powder - 1/4 tsp
Red Chilly powder - 1 1/2 tsp
Cumin powder - 3/4 tsp
Coriander powder -1 1/2 tsp
Garam Masala powder - 1/2 tsp
Green Chilly - 2
Kashmiri Chilly powder - 1/2 tsp
Ginger Garlic paste - 1 1/2 tsp
Mint leaves - 3/4 cup (fine chop)
Coriander Leaves - 3/4 cup (fine chop)
Lime juice - 1 tbsp
Salt - Little

Method:

• Soak rice for 10 mins and strain it.
• Heat ghee in pan and saute the rice for few mins.
• Transfer this to electric rice cooker.
• Now in the same pan add in oil and add the onions.
• Fry these onion till they turn brown in color.
• Transfer this to a plate and set aside.
• In other bowl add the chicken pieces.
• Add in the items under "for marination" one by one.
• Mix well.
• To this add little fried onions, fine chopped mint leaves and coriander leaves.
• Let this marinate for 2-3 hours.
• After the desired time, heat oil in pan and add garam spices.
• Add in the marinated chicken and 1/2 cup water.
• Pressure cook for 1 whistle.
• Transfer this gravy to rice cooker.
• Mix well.
• Add in salt and top with mint leaves and coriander leaves.
• Sprinkle briyani masala and cook for 15-20 mins or till done.
• Once done drizzle the saffron milk and top with fried onions.
• Serve the briyani with raita and gravy of your choice.

Note:

• While adding salt, add accordingly as we add salt in marination too.
• I served the briyani with clay pot chicken gravy.