Hyderabadi Chicken Biryani

Marinate the chicken with the yogurt, blended ginger-garlic-lemon-pepper, coriander, tomato and the spices (turmeric, curry, black pepper, cumin, biryani spice, salt).

Cook the marinated chicken with the onion and a cup of water until tender and saucy.

Parboil the basmati rice with whole spices until almost done, then drain.

Layer the rice over the chicken, scattering fried onion and fresh mint between the layers.

Cover tightly and cook on very low heat (dum) until the rice is fully cooked and fragrant.

Gently mix and serve hot, garnished with more fried onion and mint.