Hyderabadi Chicken Biryani

• 750 grams Rice
• 1 kg Whole chicken cut into pieces
• 10 grams Cumin seeds
• 5 grams Peppercorns
• 5 grams Green Cardamom
• 5 grams Cloves
• 5 grams Cinnmamon sticks
• 5 grams Mace
• 3 each Green Chillies
• 250 grams Yoghurt
• 25 grams Coriander chopped
• 25 grams Mint leaves chopped
• 2 tbsp Chilli pwd
• 1 tsp Turmeric pwd
• 1 tbsp Ginger - Garlic paste
• 1 tbsp Salt
• 1 pinch Saffron
• 25 ml Milk
• 2 tbsp Clarified butter
• 1 kg Onions
• 3 tbsp Cashewnuts
• 4 tbsp Oil

1. Wash and drain the rice.
2. Cook with draining method till al-dente stage.
3. Add a little oil so it does not get sticky.
4. Grind together all the whole spices and green chillies together!
5. Make a coarse mixture of it.
6. Add to the chicken the ground mixture, yoghurt, ginger - garlic paste, coriander, mint leaves, red chilli pwd, turmeric pwd and salt.
7. Make a marinade and keep in d refrigerator for around 1hr.
8. Till it gets marinated properly, thinly slice d onions and deep fry them till they become crispy.
9. Also fry the cashewnuts and keep aside.
10. Now take a big flat bottom vessel enough to cover the marinade as well as the rice.
11. Add all the remaining oil, add the chicken marinade and half of the fried onion, mix till oil starts separating.
12. Then add all the rice over it.
13. Make a mixture of saffron and milk and pour over it evenly.
14. Atlast add all the clarified butter, fried onions and cashewnuts on the top.
15. Cover it with a lid putting some weight on it.
16. Keep it on slow flame for around 1hr.
17. When done add a little chopped coriander and serve hot.
18. :-)

rice, chicken, cumin, peppercorns, green cardamom, cloves, cinnmamon sticks, green chillies, grams yoghurt, chilli pwd, turmeric, ginger garlic, salt, saffron, milk, butter, onions, cashewnuts, oil

Taken from cookpad.com/us/recipes/334130-hyderabadi-chicken-biryani (may not work)