Biryani is a classic Indian dish which is often served in weddings and festivals. However, there is a common dish at home even for dinner. Making a chicken biryani is a long process, but once you taste a mixture of chicken, spices and rice, you will know that all your efforts were completely!
Preparation time: 5 hours (active preparation: 30 minutes)
Cook time: 60 minutes
Total time: 6 hours
fried onions
2 medium sized onions, chopped / chopped
1/2 cup oil (sunflower oil, canola oil, or vegetable oil) for frying onion
Chicken marinade
Cutting 2 lbs of chicken on big bones (8-10 pieces)
2 tbsp ginger garlic paste
1 tablespoon red chili powder
Salt - for taste (about 1 teaspoon)
1 cup curd
1 tbsp Garam Masala Powder
1 teaspoon green cardamom powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 cup of fried brown onions
4 tablespoons molten ghee (clear butter)
1/4 cup fresh chopped coriander leaves (colatro)
10-15 mint leaves (no stalks)
2-4 green chillies (broken or cut)
1 large spoon lemon juice
Rice
2 cups of Basmati rice
8 cups of water
2 inch pieces of cinnamon
5-6 whole black pepper (for taste)
5 green cardamom
2 black cardamom
3 cloves
2 pieces of cinnamon
1 bay leaf
1 piece of mess
1 teaspoon of ghee
1/2 teaspoon salt
Chapati flour
2 cups of whole cup chapati flour
1 cup water
Saffron mixture
1/4 teaspoon saffron
2 tablespoons milk
other ingredients
5-7 tablespoon ghee clarified butter (dried on top of Biryani before cooking pressure)
Fist of cashews (optional)
Fist of golden raisins (optional)
Rose water (optional)
1
Heat oil in the pan. Start with the stove heat on high to get the oil good and hot, quickly. When you put them in the pan with oil, the onion should be dissolved.
Once you see a little evaporation oil, the oil is ready for onion.
2
Add your onion in the oil. Frying onion is easy in small portions, so for 2 chopped onions, you can try frying three batches or so
3
Reduce the flame in the middle. Fry onions on medium heat till they become golden brown. This can take approximately 10-20 minutes.
While they are roaming in oil, gradually combine the onion and keep them coated, and heat and oil to spread evenly.
If the flame is very high, then the onion will burn out and stay in the water inside.
4
Take out the onions from the pan. After golden brown, use a large, perforated spoon (one teaspoon with hole for drainage) to remove the onion from the pan. You want to remove a perforated spoon extra oil.
To absorb excess oil, place onion on a plate with a paper towel. Put the onions later.
Put chicken in a bowl or pan. The bowl or pan should be large enough so that the chicken is mixed with spices and there is enough room, and the chicken should be completely coated with alcohol.
Place the chicken in large pieces, and on the bone. After the chicken is cooked, a stock will be made by placing chicken on the bone, so that Biryani will get good taste.
Add spices and powders to the chicken. Add marinade ingredients to a chicken one by one:
Ginger Garlic Paste - 2 Tablespoons
Red Chilli Powder - 1 tbsp
Salt - for taste (about 1 teaspoon)
Curd - 1 cup
Garam Masala Powder - 1 Tablespoon
Green Cardamom Powder - 1 Tablespoon
Cumin powder - 1 spoon
Turmeric - 1/2 teaspoon
Fried Brown Onion - 1 Cup
Ghee (Clear Butter) - 4 Tablespoons
Freshly chopped coriander leaves (colatro) - 1/4 cup
Mint leaves (no stalks) 10-15
2-4 green chillies (broken or cut)
Lemon juice - 1 big spoon
Mix your ingredients. Mix all ingredients until they spread, and chicken pieces are completely covered with spicy mixture. Once the chicken is coated with all the spices and flavor, then give it a marinade.
Chicken marinade has a wide range of how long you can give. The chicken can marinade the chicken throughout the night to ensure that the chicken absorbs all the flavors, or you can marinade it for a short time. However, give the chicken at least 4 hours to set.
Refrigerate chicken. Once you are finished with killing the chicken, then cover and keep the chicken in the fridge, and work on other parts of Biryani.
Dry the rice Rinse the rice with cold water to remove some external starch, and then allow it to soak in water. Soak the rice between 30 minutes and 1 hour.
For Biryani, you want to use basmati rice to give full flavor to the dish.
Bring 8 cups of water for a cup of boil. This is the water that you cook rice. The water should boil before adding rice.
Add rice, rice with rice, add some rice to give a full taste to rice, and stop the paste from rice.
5 green cardamom
2 black cardamom
3 cloves
2 pieces of cinnamon
1 bay leaf
1 piece of mess
1 teaspoon of ghee
1/2 teaspoon salt
Stir extra material Move the material to ensure that they are all mixed, and then boil the rice for 8-10 minutes or rice is cooked from half to three quarters. Once the rice is cooked in half to three quarters, you can remove all the components that are already added (cloves, cardamom etc.)
Check the stability of the rice. Since the rice should be cooked from half to one quarter only while carrying it out of the stove, therefore the grain should be soft on the outer, but it should still be difficult in the middle.
This is because the remaining rice is cooked on the dum (when you take chicken and rice, then seal it with the dough around the edges to lock it in steam, and keep it on very low flame).
You can tell how rice is cooked, by taking cereals and pressing your fingers. Rice should be split into pieces, but still there is a tough texture for it. If it is soft and flesh in your fingers, then you cook it too much
Turn off the heat. After the rice is cooked, after about half a quarter to three-fourths of the cooking, turn off the heat and let it sit. Hot water will cook rice without cooking a bit more
Prepare the saffron milk. Add 1/4 teaspoon saffron to 2 tablespoons hot milk and soak it for about 15 minutes. When you cook the last part of Biryani, this saffron mixture will go to the top of the rice and it will give a nice taste.
Prepare the ceiling dough. Place 2 cups of chapati flour in a bowl and add about 3/4 cups hot water. As long as the mixture becomes soft dough, it moves.
If the dough is dry and is not really mixing well, then you can add 1-2 teaspoon water.
Knead the dough by pressing it with your nose and the high heel of your hands. Making sure that your hands are salt with water, so the dough does not stick to your skin. Knead the dough for about 10 minutes to make sure that it is completely mixed.
Place the chicken in a thick bottom vessel. Traditionally, Biryani is cooked in an Indian cooking utensil called Biryani Handy, but any thick bottom pot will work properly, a non-stick pot / Handy works.
Spread the chicken so that each piece of chicken is touching the edges of the bottom and / or vessel. This will help to ensure that each piece of chicken is cooked.
Spread the rice. The rice that you cooked earlier is now ready to be added to the chicken. Make a layer of rice, add half of the rice to the top of the chicken.
Pack your rice firmly in the pot with perforated spoon. It's okay if some water comes with rice, then it will help in cooking things with steam.
At the top of the rice, sprinkle on fried onions (about 2 tablespoons), chopped coriander leaves (about 1 tablespoon), and mint leaves (about 8-10), you can sprinkle cashew or even golden raisins, But these are optional.
Add the next layer of rice. This is the second and final layer of rice that you will add to Biryani. Once the remaining remaining spread evenly, remaining brown onions (about 1 tablespoon), slightly coriander leaves (about 1/2 tablespoons), mint leaves (3-5), saffron milk mixture, and About 6 tbsp ghee
An alternative and optional topping is adding some rose water. Just add about 1/2 a capful, and sprinkle it on top of biryani.
Put the lid on the top side of the pot. Turn the chapati dough into long pieces and place the dough on the edges of the lid above the pot, you put chapati flour on the sides of the lid, so when you rotate the lid on the right, the dough seals the pot and Rice can steam cook together.
To make sure the lid is safe and tight, press lightly but firmly.
You can add a weight to the lid to ensure that it remains sealed, but usually if you use flour, it is very well sealed.
Biryani Cook Continue to cook biryani about 5-10 cooking on the high flame. Then, take a vessel from the flame, place a cooking plate on the flame, and place it on the flame with the pot back plate.
This is the safest way to cook biryani and to ensure that biryani does not burn due to direct contact with heat
After about 35 switches of flame, but do not open biryani yet. Let Biryani sit for 10 minutes.
Carefully remove the top of the pot. The dough will be slightly cooked and tightened, but crack through it, and take top to check biryani.
Many vapors will come out, so be careful that do not let yourself burn.
Gradually stick a big spoon in the inside of the hand and lift to get the lower layer of rice. Then, as soon as you make your way down, bring a piece of chicken. Chicken pieces should have brown color.
let's enjoy! Generally, biryani is eaten by your hands, and raita, cold, refreshing, curd is served with masala
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