Name: Hyderabadi Chicken Sofiyani Kachchi Aqhni Dum Biryani
Ingredients: FOR THE MARINATION -; 1 1/2 kg Chicken; 2-3 tbsp Salt; 12-14 Green Chillies; 2 " Ginger; 2 Garlic bulbs; 1 bunch Coriander Leaves chopped; 1 bunch Mint Leaves chopped; 1/2 tsp Turmeric powder; 1 tbsp Garam Masala; FOR COOKING RICE -; 1 kg Basmati Rice; 3-4 Cinnamon sticks small; 2 Star Anise; 5-6 Green Cardamoms; 1 Black Cardamom; 1/4 cup Coriander Leaves chopped; 1/4 cup Mint Leaves chopped; 3 tbsp Salt; 6-7 Cloves; 1 tsp Caraway Seeds; FOR FRYING -; 6-7 Onions; 500 ml Oil; 1 tbsp Pure Ghee; 5-6 Saffron strands soaked in Milk

Ingredients

FOR THE MARINATION –
1 1/2 kg Chicken
2-3 tbsp Salt
12-14 Green Chillies
2 " Ginger
2 Garlic bulbs
1 bunch Coriander Leaves chopped
1 bunch Mint Leaves chopped
1/2 tsp Turmeric powder
1 tbsp Garam Masala
FOR COOKING RICE –
1 kg Basmati Rice
3-4 Cinnamon sticks small
2 Star Anise
5-6 Green Cardamoms
1 Black Cardamom
1/4 cup Coriander Leaves chopped
1/4 cup Mint Leaves chopped
3 tbsp Salt
6-7 Cloves
1 tsp Caraway Seeds
FOR FRYING –
6-7 Onions
500 ml Oil
1 tbsp Pure Ghee
5-6 Saffron strands soaked in Milk

Steps

Marinate Chicken with all the spices along with chopped Greens and leave it covered for 2 hours or better still overnight for an authentic Biryani. Add about 2 tablespoons of Salt to the marination.
In the meantime, heat oil and deep fry the sliced Onions carefully taking care not to burn them.
In a large vessel boil water according to the amount of Rice taken. Add all the whole spices to it along with chopped Coriander and Mint Leaves and bring it to a rolling boil on a high heat.
Water can be added liberally as it is drained anyways. No need to panic about it's exact quantity. Rice should be soaked as soon as the water is kept for boiling. This way it will not be over soaked unnecessarily. Salt also can be added a bit more because the water is being drained. So always keep that in mind.
Be careful in cooking Rice. It should be cooked al dente. That is, it should be firm and not mushy. Drain and keep aside.
Mix fried Onions and half of the Oil used for frying it in the marinated Chicken. Now for the assembling part, make layers of Chicken and Rice. Top it with a tablespoon of Ghee along with Saffron Milk and cover the mouth of the vessel with a thick cotton cloth or an aluminium foil.
Steam (dum) it on a high heat for the first 12 minutes rotating the vessel every now and then. Later on, lower the heat and let it simmer for 40-45 minutes. Do not open immediately. Wait for another 10 to 12 minutes to open the lid. Mix from one side as you serve and feed your families and friends.