Hyderabad Chicken Biryani

Ingredients

• 1 kg Chicken
• 2 medium onion
• 1 tsp red chilli pd
• 2 tsp ginger garlic paste
• 1 cup of yogurt
• 4 tsp ghee
• 3 black cardamom
• 4 cloves
• 6 pepper
• 1 tsp garam masala pd
• 4 green cardamom
• 4 green chilli
• 1/4 tsp of turmeric
• Salt to taste
• 1 lemon juice 
• 1 tsp shahizeera
• 2 sticks of cinnamon
• Bunch or coriander and mints leaves
• Oil to cook

Method
                    First Keep water in vassal to boil then in it put 1/2 tsp shahizeera 4 cloves, 3 black cardamom, 2 bay leaves, 2 cinnamon stick 4 green chili 3 green cardamom 4 cloves 6 pepper ,tied into a muslin cloth make a bag so that we get only flavor and put into water,salt 1 tsp oil till water is boiling marinate chicken in other vessel  take chicken washed, put ginger garlic paste salt turmeric red chilli yogurt,coriander pd and zeera pd cardamom pd 2 green chilli, garam masala juice of 1 lime, fried brown onion coriander leaves and mints leaves mix all masala put 1 cup of oil now keep this chicken for 1 hour to marinate  , now the water is boiled put soaked rice and cook for 3/4 rice don't make rice soft in 1 or 2 boils take out the rice from water and put rice in marinate chicken one layer, put coriander leaves brown fried onion, garam masala pd, cardamom masala then other layer put rice and through out the bag of masala from rice, again put coriander leaves, mint leaves chopped and kaser mixed in milk u put on top of rice put 1/2 cup of chicken stock if u want.or rice starch,now seal the cover the lid with cloth or wheat flour dough seal the top, see that steam is coming out cook for 15 min on medium flame then lower the flame for another 5 min on tava, see that biryani do not burn.serve hot with yogurt mixed rita with cucumber and carrot or mirchi ka salaan .