Hyderabadi Chicken Biryani boasts of a beautiful cacophony of flavours that is known the world over. A delicious medley of fine long grain rice spices and chicken pieces, this Hyderabad style dum biryani is very easy to make and a delight to eat. Here is how to make Chicken Biryani Recipe at home.br br Ingredientsbr For the ricebr 3 cups Long Grain Basmati Ricebr 1 tsp Shahi Jeerabr 2 Black Cardamombr 2-3 Green Cardamombr 2 flowers Javitribr 3-4 Clovesbr 1 tsp Cumin Seedsbr 5-6 Black Peppercornsbr 2 Bay Leafbr 2 inch Cinnamonbr 2 tsp Ginger Garlic Pastebr 4 tsp Saltbr For the chickenbr 750 g Chicken Curry Cutbr 1 tsp Shahi Jeerabr 2 tsp Gheebr 2 tsp Ginger pastebr 2 tsp Garlic Pastebr 12 tsp Garam Masala Powderbr 1 tsp Coriander Powderbr 12 tsp Cumin Powderbr 2 tsp Red Chilli Powderbr 1 tsp Turmeric Powderbr 2 tsp Saltbr 2 tbsp Vegetable Oilbr 4 tsp Green Chilli Finely Choppedbr 2 tbsp Lemon Juicebr 200 g Curdbr 2 tbsp Mint Choppedbr 2 tbsp Coriander Choppedbr 14 cup Golden Fried Onionbr For assembling the biryanibr 12 cup Milkbr 10-12 strands Saffron Soaked in 2 tbsp milkbr 12 cup Golden Fried Onionbr 1 tbsp Coriander Choppedbr 1 tbsp Mint Choppedbr 2 tbsp Gheebr Instructionsbr For the ricebr Wash the rice and soak it in water for 40-45 minutes.br br Heat 10-12 cups of water in a large pot.br br Take a cloth and add shahi jeera, black cardamom, green cardamom, javitri, cloves, cumin seeds, black peppercorn, cinnamon and bay leaf and make a pot.br br Add potli masala, ginger garlic paste and salt in the pot and bring the water to a boil.br br Drain the rice and add it to the boiling water.br br For the Chickenbr Mix chicken with shahi jeera, ghee, ginger paste, garlic paste, garam masala powder, coriander powder, cumin powder, red chilli powder, turmeric powder, salt, vegetable oil, green chilli and lemon juice and marinate for 10-12 hours.br br Add curd, mint, coriander and golden fried onion in the marinated chicken and mix well.br br Assembling the biryanibr Transfer the chicken along with the marinade in a heavy bottom pan.br br Once the rice gets 20 cooked, take out half of the rice and top it over the chicken.br br Once the remaining rice is cooked to 80, take it out and top it over the 20 cooked rice.br br Sprinkle 12 cup milk, saffron soaked in water, golden brown onion, coriander, mint and ghee on top.br br Cover the pan tightly with a lid.br br Place the pan on a very slow heat for 35-40 minutes.br br Remove the lid and mix the biryani gently.br br Serve hot.