Chicken Biryani

Hyderabadi Biryani is Hyderabad's most famous meat-and-rice dish. An authentic meal of Hyderabad invariably includes a Mutton Biryani. Hyderabadi Biryani, made of Chicken or Lamb or Vegetables, instead of the Mutton, are also popular. Any person who visits Hyderabad would not leave till they taste the Biryani, in its original form or in its alternate Vegetarian Form.

There are two basic types of Biryani, namely: Katchi (raw) Biryani, and Pakki (cooked) Biryani. Today I've tried Pakki Biryani.Here is the recipe.
Serves 2-3 people , cooking time 1 hr 15 min.

Ingredients:
Chicken - 1 Pound
Basmathi Rice - 2 Cups
Salt - To taste
Bay Leaves - 2
Cardamom/Elaichi - 1
Cinnamon Stick - 1 Inch
Clove - 2
Caraway Seeds(shahi jeera) - 1/4 tsp
Ginger Garlic Paste - 3 tsp
Red Chili Powder - 1 tsp(add according to taste)
Yogurt - 1cup
Oil - 2-3 tsp
Color - Optional
Mint Leaves - 1/2 Cup
Coriander/Cilantro - 1/2 Cup
Biryani masala -2 tsp(Shan bombay biryani)optional
Garam Masala - 1tsp(Optional)
Mace/Javitri - a small piece (optional)
Onion - 1 small(diced)
Green Chili - 1(add according to taste)

 Method:
To Marinate:
Clean and mix the chicken with red chili powder,salt,ginger garlic paste,curd,1 tsp finely chopped cilantro,1 tsp finely chopped mint,biryani mix,1tsp lime juice.Marinate it overnight if possible or at least for an hour.
For Rice:
Soak rice for 30 min.Boil water with salt,1/2 tsp lime juice,3-4 drops of oil(you can add raw spices like cloves,cardamom,shahi jeera but this is optional) and add rice to it once the water starts boiling(check the salt add if its required) and cook the rice until its 80% done.Strain the rice and spread it in a wide plate .
Chicken:Heat oil in a wide pan ,add cloves,cardamom,caraway seeds,onions,green chillies and cook until the onions are 60% cooked.Add ginger garlic paste and saute until the raw smell disappears.Add marinated chicken and mix it ,cook it for 5-8 min on medium flame and add curd ,cook it for 5 min on medium high.Check for the seasoning add red chili powder,salt,garam masala or biryani masala as required according to taste.

For Biryani:

In the same pan leave the chicken as bottom layer and add mint,coriander leaves.Add rice as the top layer ,if you are making more in quantity you can repeat the layers until chicken ,rice are completed and add color(optional),fried onions(optional).Cover the pan with a kitchen towel and place the lid on top of that.Cook it on low flame for 30 min.
Oven Method:
In a greased baking pan, Add this gravy at the bottom, add 60% cooked rice, some food color.Cover the pan with aluminum foil and cook for 30-35 min at 350 F.
Remove from Oven and mix well.

 Serve hot with raita or any gravy of your choice.I've served it with chicken sherva.
What makes a good Biryani?
Everyone has their own little list. My list is simple :
1. Aroma. It must have both sweet fragrance and herbal warm aroma.
2. It should be savory, but not spicy.
3. Finally, the rice should not be soggy.