Hyderabadi Biryani

Ingredients

• 2 cups basmati rice, soaked for 30 minutes
• 500g chicken/mutton, cut into pieces
• 3 tbsp Aai cha Biryani Masala
• 2 large onions, thinly sliced
• 2 tomatoes, chopped
• 1 cup yogurt
• 1/4 cup fresh mint leaves
• 1/4 cup fresh coriander leaves
• 2 green chilies, slit
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/2 cup fried onions
• A pinch of saffron soaked in 2 tbsp warm milk
• 2 tbsp ghee
• 4 tbsp oil
• Salt to taste

Instructions

1. 1 Marinate the meat with yogurt, 2 tbsp Biryani Masala, ginger-garlic paste, turmeric, and salt. Let it marinate for at least 2 hours.
2. 2 Heat oil in a heavy-bottomed pan and fry the sliced onions until golden brown. Remove and set aside.
3. 3 In the same oil, add the marinated meat and cook until it's half done.
4. 4 In a separate pot, boil water and cook the soaked rice until 70% done. Drain and set aside.
5. 5 In a heavy-bottomed pot, layer half of the rice, then add the cooked meat with its gravy.
6. 6 Sprinkle half of the remaining Biryani Masala, fried onions, mint, coriander leaves, and green chilies.
7. 7 Add the remaining rice on top and repeat the layering with the remaining ingredients.
8. 8 Drizzle ghee and saffron milk over the top.
9. 9 Cover with a tight-fitting lid and cook on low heat for 20-25 minutes (dum cooking).
10. 10 Let it rest for 10 minutes before serving. Serve hot with raita and mirchi ka salan.