Brining the chicken is the most important step in any biryani recipe. It makes chicken juicy and tender.
After 2 hours, drain the chicken. Now marinate chicken, add spices ginger garlic paste, lemon juice, turmeric powder, nutmeg powder, cumin powder, kashmiri red chili powder, white pepper powder, biryani masala, green cardamom powder, 1 green chili ( adjust as per taste), yogurt, mint sauce or crushed mint leaves and salt to taste.
Place a heavy bottom sauce pan over high heat. Add oil, mace, aniseed, black cardamom, green cardamom, cinnamon stick, cloves, bay leaf, pepper corn and shahi jeera (black cumin).
Heat a heavy bottom sauce pan in which biryani will be cooked. Add 2 tablespoon of oil. Once oil is hot enough, add sliced onions. Cook them on medium high flame, stirring constantly.
In the same pan in which onions were cooked, add 1 teaspoon ghee or oil.
Sprinkle yellow coloured rice and pour 1/4rth cup of milk all over the rice.
Fold a kitchen cloth into square and cover the rice. It will soak all extra moisture.
Now cook the biryani on low heat for 15 minutes. After 15 minutes of slow cooking, dough should have become hard to touch. Then place a skillet (tawa) on low heat and place the biryani pot on it. Cook for another 15 - 20 minutes. This is called dum process. Switch off flame and let it rest for another 20 minutes.
Cut the seal with knife. Garnish the delicious Hyderabadi chicken biryani with coriander leaves and onions and serve hot.