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| Name | Chicken Biryani!!! |
| Video Uploader | Video From Rukku Trails |
| Upload Date | This Video Uploaded At 15-05-2021 00:11:52 |
| Video Discription | Most of us, love biryani whether it is made of vegetables or with meat of your choice. How can Eid end without biryani? This recipe of biryani is tried and tested by me at least a thousand times and has got great appreciation from family, friends, guests and neighbors. And I would proudly say that it is my signature dish. I would love to share this recipe with you all, please do try and write to me about your experience. You can make a delicious, aromatic biryani with simple ingredients at home. You do not need any special masala to be grinded or bought from super market. The most vital ingredients for an awesome biryani is Basmati rice, Ghee, Ginger garlic paste, mint and some whole spices. You need a heavy bottom vessel preferably a biryani vessel or dabara (made out of hindalium or aluminium, similar to the one I have used) that is heavier. This will prevent the biryani from getting burnt while we put it on a dum/steam cooking at the end. Chicken biryani recipe (Serves 5- 6 persons) Ingredients Basmati rice – 700 gms or 5 cups Chicken – 1 kg Ginger Garlic paste – 3 tbsp (Freshly ground) Onion – 3 large (Sliced) Tomato – 2 large (Sliced or chopped) Green chilly – 6 Mint/Pudina leaves – 2 handful Coriander – 1 handful (finely chopped) Salt – 4 tbsp Curd – 2 tbsp (Optional) Lemon juice – 2 tbsp (Optional) Chilli powder – 1 tsp Turmeric powder – 1 tsp Water – 8 cups Oil – 8 tbsp Ghee – 4 tbsp Whole spices Cinnamon – 3 Bay leaf – 2 Cloves – 5 Star anise – 1 Elaichi/cardamom - 4 Process 1. Wash basmati rice and soak for at least 20-30 min before cooking 2. Grind ginger-garlic paste with equal amount of ginger and garlic. Note: I take out just the top and bottom in garlic pod and do not remove the skin completely. The skin of garlic has a good pungency that adds to the biryani’s flavor. Remove the skin of ginger completely. 3. Pulse the green chillies along with one handful of pudina and set aside. 4. While buying chicken, ask for the skin to be removed and ask for biryani cut. Biryani cut will have a little bigger than medium size pieces that would resemble the biryani pieces of restaurant ordered biryani. 5. Place the biryani dabara on the stove with medium flame. 6. Once the vessel is heated, pour in sunflower oil and ghee and see to it that it covers the bottom of the vessel 7. Now add all the whole spices and sliced onions. Once the onions become translucent, add the pulsed green chilly-mint mix and continue to sauté. 8. After 5 minutes, add ginger-garlic paste and sauté till the raw smell vanishes. Continue to stir making sure ginger garlic paste does not stick to the bottom of the dabara. 9. Add the Chicken and sauté till it changes color. Then add sliced or finely chopped tomatoes. 10. Add salt, turmeric, chilli powder, curd and lime. Also add one handful of mint leaves and some coriander leaves and continue to sauté till they all blend with one another and look like a semi gravy. 11. Pour water and close the vessel and leave it for 5 to 7 minutes. Keep the flame on high. 12. Open the lid and check if the mixture is boiling thoroughly. 13. And at this stage, drain the water from the soaked basmati rice and add it to the vessel. 14. Keep the vessel open; bring down the flame to medium. You will see the rice getting cooked quickly absorbing all water to it. 15. At a stage when you do not see any water on the top of the rice, reduce the flame completely (simmer) and close the vessel with a lid. 16. Place a mortar and pestle or anything heavy to arrest the steam inside the vessel. Let it cook this way for 7 – 8 minutes. 17. Open the lid and gently mix. There will be no water left and the biryani is almost done. Add coriander leaves and close the vessel, put the mortar and pestle back on the lid. 18. Switch off the flame and let the biryani rest for atleast 20-30 minutes. 19. Now you can serve Biryani with raitha. Be it a Sunday or any day you love to try biryani, do try this recipe and enjoy with your family. The same method can be used to make vegetable biryani too. Note: If you are using mutton, boil it in a cooker with turmeric, ginger garlic paste and a pinch of salt. Use the broth to make the biryani while making sure to reduce the quantity of water you add to make biryani. I have not used curd and lime. Tomatoes I used were sour enough and hence I did not add. Happy Eating! Eid Mubarak! #Ramzanspecial #Chickenbiryani #Joskitchen #SemiDumbiryani #Wholespices #Authenticbiryani #aromaticbiryani #biryani #homemadebiryani #Eidspecial #Basmatiricebiryani |
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