Hyderabadi Biriyani

Ingredients

• Chicken    -   1 kg
• Basmati rice   -  1 kg
• Onion    -  6 medium
• Ginger garlic and green chilly paste  -  3 tbs (2 inch piece + 10 cloves + 7 )
• Curd   -  1/2 cup
• Hyderabadi biriyani masala    -  1 pkt ( if you don't have you can use your own spices)
• Coriander powder    -  1 tbs
• Turmeric powder   - 1/2 tsp
• Red chilly powder   -   1 tbs
• Black pepper powder  -  3/4 tbs
• Garam masala powder  -   2 tsp 
• Lemon juice     -  1/4  cup
• Ghee    - 1/2 cup
• Oil    -  1/2 cup
• Salt   -  to taste
• Coriander leaves  -  1/2 cup (chopped)
• Mint leaves   -  1/2 cup  (chopped) 

Method

Soak rice in water for atleast 1/2 an hour. Clean, wash and drain the chicken and marinate with spices, gingert garlic chilly paste and salt. In a large pan, fry the onion in the ghee until golden brown and crispy and keep aside. Drain the rice and fry in this ghee (without stirring occasionally ) for 2-3 minutes.Take care not to break the rice. Boil water (1 cup for 1 cup rice ) and add to the rice. Now add salt, garam masala powder ( 1 tsp)and half the lemon juice.Close the lid, keep on medium flame and allow the whole water to evaporate. (At this stage the rice is only 3/4 cooked). Take another pan preferably non-stick and place the marinated chicken, curd, chopped coriander leaves, mint leaves, lemon juice, garam masala powder (1 tsp), and the fried onion. On top of this,transfer the hot rice and close with a tight lid. Keep on low flame for about 10 minutes and then stir very carefully so that the masala and the rice mixes very well.Now keep in a low flame for another 20 minutes  and switch off the flame and keep for another 10 minutes before opening the lid. Enjoy with raita and baingan ka salan.