Hyderabadi Chicken Biryani

1 Soak the saffron strands in milk. Set aside. Heat oil in a kadhai and deep fry the sliced onions till brown. Drain on an absorbent paper.

2.Boil water in a deep pan. Add cloves, bay leaves, cardamoms, cinnamon. (use the quantity of spices written along "[ rice]").Add salt and rice. Cook till rice is one third done. Drain and spread on a plate.

3.Add ginger& garlic paste, red chilly powder, salt, turmeric,half chopped coriander leaves, lemon juice, green chilly, yogurt and the oil in which onions are fried to chicken. Mix well and leave to marinate in fridge for 1 hour.

4.Heat oil in a non stick pan. Add saboot garam masalas(use quantity written along [chicken]) and saute for few seconds. To this add chopped onions, saute till light brown. Add garlic paste and saute for a minute.

5.Now add tomatoes ,coriander powder, biryani/chicken masala,garam masala powder and saute till the spices starting leaving oil.

6.Add chicken along with marinade and cook on medium heat till chicken is tender .Add a tbsp of ghee to enhance its flavour. Set off the flame.

7.Put ghee at the base of a non stick deep pan. Add the gravy of chicken. Now spread some rice all over the chicken evenly. Sprinkle one tablespoon of saffron milk over it.some coriander leaves and some fried onions.

8. Now again add chicken pieces with some gravy.Add rice again and Keep on layering it alternatively. Add some ghee on topmost layer.

9.Cover pan with a lid and seal it tightly with dough from all sides. Keep on slow flame for 30 minutes. Now serve with raita and enjoy. This biryani will surely take you through flavours of Hyderabad.