Hyderabadi Chicken Biryani

Ingredients:
chicken - 1lb(wash & cut into big pieces)
basmati rice - 1 1/2 cup(wash & soak for half an hour)
onion - 2 ,chop it
mint - 2 tbsp, finely chopped
coriander leaves - 2tbsp finely chopped
coconut powder - 2tbsp
lemon juice - 2tsp
soya sauce - 1tbsp
vinegar - 1tbsp
salt - as required or 2tsp
ginger garlic paste - 2tsp
coriander powder - 1tsp
jeera powder - 1/2tsp
turmeric powder - 1/2tsp
chili powder - 1/2tsp
green chillies - 4, slit it
crushed garam masala {like 4cloves, 2cardamom, 1tsp shahjeera, 1"cinamon stick, marati flower}
curd - 1/2 cup
orange food color - pinch
warm milk - 1tbsp
oil - 3tbsp
ghee - 2tbsp

Method:
1) Marinate chicken with soya sauce, vinegar, curd, turmeric, chilli powder, jeera powder, coriander powder, 1tsp ginger garlic paste, 1tbsp mint, 1tsp salt and 1chopped onion for 2 hrs or overnight.

2) Soak food color in milk 5 min.before adding to rice.

3) Fry 1 chopped onion in oil till it turns into red. Remove & keep it aside.

4) Heat 1tbsp oil in a pan. Add half of the crushed garam masala, marinated chicken. Cook till it done by adding 1/2 cup water but without putting lid. It takes almost 10-15 min. Gravy should be semi thick.

5) In another wide pan heat rest of the oil, ghee. Add remaining crushed garam masala, green chillies, ginger garlic paste. Saute it for a min. add rice (remove water), coconut powder, 1tsp salt. Stir rice and cover the lid for a min. on a low flame.

6) Now add 2 3/4 cup of water. When rice starts boil add 1tbsp of cilantro leaves. Cook till rice is well cooked.

7) Now take another wide pan. Add thin layer of rice, then add only chicken pieces, then add layer of rice, mint, cilantro, 1tsp lemon juice, food color(which is soak in milk). Then add gravy, spread fried onion,rice, 1tsp lemon juice, rest of food color.

Cover with foil and put the lid.

Cook in low flame for 20 min. After 20 min. turn off the stove and stir it lightly.

Serve after 30 min.

You can have this with raita or mirchi salan.