Sobzee's Chicken Hyderabadi Biryani

• 3 Black cardamoms (if it is not found, you can skip it)
• 6 Green cardamoms
• 6 Cloves
• 6 Black pepper corns
• 2 Bay leaves
• 1 Cinnamon stick
• 2 tbsp Ginger garlic paste
• 1 tbsp Red chili powder
• 1 cup yogurt
• 1 tsp Garam masala powder
• 1 tsp Green cardamom powder
• 1 cup fried onions
• 4 tbsp melted ghee or oil
• 2 tbsp freshly chopped coriander leaves
• 12 Mint leaves
• 2 broken green chili peppers
• 1 tsp turmeric powder
• 1 tbsp Lemon Juice
• 1 tbsp coriander leaves
• 8 Mint leaves
• 2 tbsp fried onions
• 1/4 tsp Garam masala powder
• 1 tsp green cardamom powder
• 1/4 cup milk or water from the boiled rice that has 4 or 5 strands of saffron soaked in it, for the final and last top layer only
• 5 cup water
• 2 cup good quality basmati rice
• 1 Salt to taste
• 1 tsp caraway seeds (if it is not found, you can skip it)

1. Prepare the chicken, cut and wash it well
2. Marinade it with the above ingredients
3. Allow it to rest for a minimum of 30 minutes in the fridge
4. Wash and Soak basmati rice in water for around an hour
5. Boil 5 cups of water, add to them salt, caraway seeds and the Bouquet garni
6. When the water boils, drain and add the rice, boil for exactly 10 minutes
7. Reserve 1/4 a cup of the rice?s boiling water
8. Drain the half cooked rice again in a sieve
9. In a heavy bottomed pot, put the chicken and make sure all the chicken pieces are touching the bottom of the pan not on top of each other
10. Add a layer of the half cooked rice to cover the chicken well
11. Add the between the layers ingredients except for the soaked saffron (coriander, mint, garam masala, green cardamom powder and the fried onion)
12. Add another layer of the 1/2 cooked rice
13. Add the between the layers ingredients
14. If this is the last and top layer of rice top it with the soaked saffron mixture
15. Cover the pot with aluminum foil and seal the pot with it then press hard on it with the lid also to make sure the pot is completely sealed
16. Cook it on high heat for 5 minutes exactly
17. Then for 20 minutes on very low heat and put a tin under the pot so it would cook evenly and slowly without burning
18. Switch off the heat and leave it like this for 5 more minutes
19. Remove the lid, Aluminum foil and Check if the chicken at the bottom has been cooked by stirring e from bottom to top
20. Serve and garnish with some cilantro or fresh mint leaves and or some nuts and raisins
21. This is how to make your own Garam Masala if you don't have it: Garam masala powder recipe Makes: 1 cup approx Ingredients: 1/4 cup Coriander seeds 2 Tbsps.
22. Green Cardamoms 2 Tbsps.
23. Black Pepper corns 2 Tbsps.
24. Cloves 1 Tbsp.
25. Fennel seeds 3-4 Star Anise Cinnamon 4 sticks (1 inch) Nutmeg a quarter or half Bay leaves 2 Method: 1.
26. Gather all the ingredients, Dry roast over medium flame with constant stirring to ensure even roasting.
27. 2.
28. Cool down and powder it well in a mixer.
29. 3.
30. Sieve it through a big metal strainer to make sure you eliminate any big pieces.

black cardamoms, green cardamoms, black pepper, bay leaves, cinnamon, ginger garlic, red chili powder, yogurt, garam masala, green cardamom, onions, ghee, coriander leaves, leaves, green chili peppers, turmeric, lemon juice, coriander leaves, leaves, onions, garam masala, green cardamom, milk, water, basmati rice, salt, caraway seeds

Taken from cookpad.com/us/recipes/354892-sobzees-chicken-hyderabadi-biryani (may not work)