Hyderabadi biryani is a variety of biryani from Hyderabad, India. It is prepared from rice using the dum method of cooking. The ingredients are basmati rice, goat meat or chicken or beef, Dahi, onions, cinnamon, cloves, cardamom (elaichi), bay leaves, nutmeg, black cumin (shahi Zeera), mace flower (javitri), star anise (biryani flower), lemon, and saffron. Coriander leaves and fried onions are used as a garnish. The original dish is done with red meat but chicken, fish, prawns, or vegetables can be used for some variations.Hyderabadi chicken biryani Recipe, Hyderabadi, Sindhi biryani Recipe, biryani, Karachi ki mashoor biryani, Hyderabadi biryani,br br METHODbr br 1. First, we need to make spice powder, for this we needbr Coriander seeds - 3 tablespoonbr Fennel seeds - 1 teaspoonbr Caraway seeds - 1 teaspoonbr Black peppercorns - 2 teaspoonbr Cloves - 20br Cardamom - 12br Nutmeg - 1 small piecebr Bay leaves - 2br Mace - small piecebr Black cardamom - 2br Cinnamon sticks - 20 small piecesbr Grind it to a fine powderbr br 2.For making biryani we needbr Chicken - 12 KGbr For marinating we needbr Ginger garlic paste - 3 tablespoonbr Spice powder - 1 teaspoonbr Yogurt - 1 Cupbr Lemon juice - 1 tablespoonbr Red chili powder - 1 teaspoonbr Turmeric powder - 12 teaspoonbr Fried and crushed onion - 2 medium-sizedbr Few mint and coriander leavesbr Crushed - green chilies - 1 teaspoonbr Mix it well and marinate for an hourbr br 3.Soak Basmati rice in water - 12 kgbr br 4. In a vessel heat oil - 12 cup and add the marinated chicken and cook till it turns 80 tenderbr br 5. In another bowl add water - 2 to 2.5 liter and to it addbr Salt as requiredbr Cloves- 5br Cinnamon sticks - 5br Cumin Sead- 12 teaspoonbr Cardamom - 4br Oil - 1 tablespoonbr Mix itbr br 6. Now add soaked rice and cook till 80 donebr br 7. In a big bowl add rice layer then chicken layer so on as shown and garnish with fried onions, mint and coriander leaves,garam masala powder, etcbr br 8. Then keep it under dum for 30 minutes.br br 9.