Chicken hyderabadi biriyani

INGREDIENTS:

Basmati Rice               -3 cup
Tomato                        -2
Green chilly                 -10
Ginger garlic paste       - 2tsp
Coriander leaves           -1 bunch
Pudhina / mint leaves - 1 bunch


Fried onions         - 1
Chicken                -500 gm
Curd                     -1cup
Salt

Oil                          -2-3 tsp
Nuts
Garam Masala        - 2-3 tsp
Chilly powder         -1/2 tsp
Coriander powder   -2tsp
Turmeric powder     -1/2 tsp
Hyderabadi biriyani powder -1tsp

Yellow food color  (if needed)
   

GRIND :  Tomato + Green Chilly + ginger garlic


FRY:  Fry Onions for seasoning or u can get fried onions in indian stores..

STEP 1 : For rice
Soak rice for 30 minutes
Take a big bottom pan  with 3/4 part  full of water +  oil +Salt (2 tsp  when u taste the water it should be salty)  + Garam Masala (1tsp) and Make to boil
When it starts to boil Add Soaked rice and Make to boil for 7-12 min. the rice should be half cooked
Now drain it and cool it in a flat surface..

STEP 2: For Gravy
Pour oil -  Add  whole garam masala (grind/whole)  - Add Grind items  + Coriander and mint leaves and fry till it loose oil in sided of ur pan...
Now Add All the powder items fry for a minute  Add Chicken  + salt and pour some water and allow it to cook.. till the gravy becomes slight thick...
At last pour 2 tsp curd in to the gravy and mix it

STEP 3: For Dum Biriyani
In a flat bottom pan - Inside the vessel Apply lemon juice and ghee

Heat the pan once its heated  keep it in very low flame
Now the bottom layer seasoning are

     -  Add (3/4th )gravy and spread it  -  Add nuts
     - Add remaining Curd -  Add  fried onions (half)
     -  Add coriander leaves
Now the next layer is Rice  
      - Spread the rice
The next layer  is remaining gravy
The top layer is again rice
      - spread the rice - fried onion   - coriander leaves
      - pour the food color mixed with water (sprinkle )

Close the vessel tightly for 30 min in a low flame
Then ur biriyani is ready.

Hints:

 -> If ur using a good nonstick pan / thick bottomed pan  in a low flame it wont get burned
 ->If using weight les bottom pan .. just keep ur vessel in a tava in a low flame...
 ->  food color is not must .. its just for a nice look ..
-> garam masala powder - in indian stores we get mixed whole gram masala packet .. which i have grinded and using for my dishes..