For Hyderabadi biryani masala, bay leaves 2, cinnamon stick 2.

Cardamom 6, black cardamom 1 small, star anise 2.

Cloves 8, nutmeg 1/4 pieces, pepper corn 1 tsp, fennel seeds 1/2 tsp, cumin seeds 1/2 tsp.

For chicken marination

Chicken 750 grams, ginger and garlic paste 3 tsp, salt, chilli powder 2 tsp, turmeric powder 1/2 tsp, coriander powder 1 tsp, ground biryani masala.

Lemon juice 2 tsp (from 1 1/2 lemon), Fried onion 4 (use half and save remaining for later), ghee 2 tsp, curd and yoghurt 1 cup.

For rice cooking

Basmati rice 3 cups , water , bay leaves 2 , cinnamon stick 2, star anise 1 , caradamom 3 , cloves 3 , salt , shahjeera 1/2 tsp , oil 3 tsp .

For hyderabadi dum biryani

Fried onion , ghee 2 tsp , mint and coriander leaves chopped , salt .

Heat oil in the frying pan, add some curry leaves and fry the marinated fish well . Heat oil in another , add some more curry leaves and chopped onions add salt to taste

Fry until it turns light brown . Add the paste and the diced tomatoes, keep cooking for 5mins

Heat the banana leaves on gas oven . Keep the masala on banana leaves and fried fish

Garnish with tomato, half green chili and 3 curry leaves . Tie the banana leaves into parcel and fry it on a pan with coconut oil

Open the parcel and it will be ready to serve . e or bread.

Fried onion , saffron milk 1/4 cup, mint and coriander leaves (chopped) , ghee 2 tsp ,