Hyderabad Kaachi Chicken Biryani

Wash & soak rice for 15 min. keep aside

Boil water in a deep pan.

Add few cumin, anise, bayleaf, cardamom, salt, the soaked rice in the boiling water pan.

Keep stirring and when the rice is about 70% cooked, strain it out and keep aside.

Marinate the washed &cleaned chicken with curd, ginger garlic paste, salt, readymade masala paste, mint leaves, lemon juice, slit chillies, half of the deep fried onions.

Marinate for more then half a hour, (overnight, the more hr kept, the more delicious.)

In a heavy bottom pan layer half the rice in the bottom, then the marinated chicken, sprinkle few mint leaves, fried onions corriender leaves, then again rice layer. Finally sprinkle on top the saffron milk, ghee,fried onions, mints.

Can add ghee rosted chasew nut on top.

Finish then seal the heavy lid with the dough around the lid. tightly seal pack it.

Heat a flat tawa, or a pancake cooking pan.

When heated place the biryani stuff heavy bottom pan on top of it. In low- medium flam cook for 20 min.

Biryani is ready. Open the seal and serve hot. With cool curd raita.