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Hyderabadi Biryani
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 | In a bowl mix all ingredients listed under Marinate and keep it aside for ½ hr. |
| Then in a shallow pan add some butter and add the marinated chicken along with it’s juices and spices and cook . Alternate heat to high and low every five minutes. |
| The whole process make take 15-20 minutes. Cook until all the liquid evaporates. |
| Remove and keep aside when done Lightly wash Basmati Rice & drain any excess water and keep aside. |
| In a shallow skillet heat butter and add cashew nuts, bay leaves, cinnamon and cardamom. When cashew nuts turn light brown add chopped onion and green chili and fry until onion turns golden in color. |
| Then add rice and fry for two minutes on medium heat. Next add dry-ground powders & chicken fry for a minute then add coconut milk and water. Stir well, Taste the liquid in the container for salt the liquid should taste saltier than the required salt. |
| If not add some more also check for spice at the same time if needed add required amount of slit green chilies then cover and cook on high heat until the rice begins bubbling up for the first time. Reduce heat and cook on medium flame . |
| Stir periodically and use a good lid to cover skillet so that aroma does not escape. When done serve hot with Raita. |
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