Method to prepare Hyderbadi biriyani recipe

• wash and clean 800g chicken pieces, to the chicken, add Hyderabadi biriyani masala mix (small pack) and mix well.
• Add 100g curd to the bowl and mix well.
• Let the chicken marinate in the masala for about 30 minutes.
• Rice that has been given in the packet must be washed and kept aside.
• Water should be added to a big pan and boil on high flame. Gently whisk in the drained rice after bringing it to a boil. Add 1 tsp oil and salt to the pan. After combining, put a lid on top. Cook over low heat for 5 minutes, or until partially done. Rinse the rice. Place aside and let cool.
• Heat a deep-bottomed pan, as it heats, add 2 tbsp oil or ghee and when the ghee/oil warms up, add 2 finely chopped tomatoes and 2 tsp ginger garlic paste and mix well.
• Let the tomatoes cook until the oil starts separating.
• Add the marinated chicken and mix well.
• You can add around 200ml of water and combine well.
• Add 2 sliced green chillies, 1 cup coriander leaves and ½ cup mint leaves and mix well.
• Close the lid and cook the chicken on medium flame until soft and tender.
• Now, in a big deep-bottomed vessel, start layering the chicken and rice.
• You can add fried onions, ghee, finely chopped coriander leaves and finely chopped mint leaves, and rose water along with soaked saffron to make the biriyani flavourful.
• Close the lid and seal it completely and let the biriyani cook in dum for 30 minutes on medium flame.
• Delicious Hyderabadi chicken biriyani is now ready to serve with raita.