Preparation of Marinated Chicken Curry
In a bowl, add ginger garlic paste, salt, red chili powder, turmeric powder, coriander powder.
Also, add garam masala powder and yogurt.
Add crushed brown onion and mix well to make a blended paste of all spices.
Place chicken in a bowl and give it a good mix.
Marinate Chicken for 60 minutes.
Now in a pan, add oil and heat it up.
Add whole garam masala. As it starts popping up, place marinated chicken and cook on high heat.
As the chicken starts releasing water then add peeled tomatoes and cook on high heat.
When oil starts to float on the surface then add 200 ml water and cover for 25 minutes to tender chicken on low/medium heat.
Preparation of Rice:
Soak basmati rice for ½ an hour.
In a spacious pan, add 500 ml water.
And add whole garam masala and salt.
Cover for 10 minutes to make the water steamy and aromatic with gram masala flavor.
Add rice in hot water and cook until it cooks 80%.
Drain water from rice and start the layering process.
Generously brush oil in biryani pan on the bottom to avoid rice sticking.
Now place a layer of rice and pour the chicken curry over it.
At the same time, sprinkle fresh coriander and green chilies at the top of the curry layer.
Now add 2nd layer of rice.
Make another layer of chicken curry.
Now again sprinkle green coriander.
Cover the chicken top with remaining rice.
Sprinkle red food color and mix well with the help of a spoon.
Now squeeze fresh lemon.
Sprinkle crushed brown onion.
Pour a few drops of biryani essence.
To make it more tempting and aromatic, pour saffron milk (In lukewarm milk (3 tsp), add saffron petals and leave it for 1 hour).
Cover the pan and keep on high heat for 2 minutes.
After 2 minutes, turn the heat to low to make it steamy. (Dum)
Keep on dum for 20 minutes.
After 20 minutes the Hyderabadi biryani will be ready to serve.