Biryani Origin
of State – South Asia, Western Asia, Central Asia, Southeast Asia
Biryani
Alternative Name – Biriyani, Biriani, Beriani, Biryani, Breyani, Briani,
Buriyani,
Course –
Main Course
Serving Temperature
– Hot
Main Ingredients – Rice. Spices, Chicken, Mutton, Vegetables, Egg, Beef Nuts Potato, etc.
Now how to make Chicken Biryani
Ingredients for Chicken Biryani:
- Chicken, large pieces with bones- 1 kg
- Basmati Rice- 700 germs
For Cooking Chicken:
- Onions, sliced- 400 grams (around 5 medium-sized onions)
- Ginger Garlic paste- 2 tbsp
- Tomatoes, sliced- 4 medium.
- Green Chillies, slit- 6 numbers.
- Coriander leaves, chopped- 1 cup.
- Mint leaves, chopped- 1 cup.
- Whisked curd/plain yogurt- 1 cup.
- Ready-made Biryani Masala- 5 tbsp
For Cooking Rice:
- Shah jeera (caraway seeds) - 1/2 tsp
- Green cardamom - 4
- Cloves - 4
- Cinnamon- 2 pieces
- Salt- 2 1/2 tablespoons
- Water to boil the rice- around 2.5 litres Liters.
- Mint leaves - around 10- 15 leaves
Preparation:
- Clean & wash the chicken pieces. Drain the water or pat dry.
- Slice the onions and tomatoes. Slit 6 green chilies.
- Chop 1 cup of coriander leaves and 1 cup of mint.
- Wash & soak the Basmati Rice for 30 mins.
Process:
To cook the Chicken:
- Heat 6 tbsp oil in a weighty base dish and add the cut onions.
- Boil on high intensity for around 12 mins till the onions are light brown.
Add the ginger garlic glue and broil on low intensity for 2 mins.
- Presently add the chicken pieces, blend, and sear on high intensity for 2-3 mins.
- Add the instant Biryani Masala, blend, and broil on medium intensity for 3 mins in the wake of adding a sprinkle of water.
- Readymade Biryani Masala typically contains salt; consequently salt isn't added while cooking the chicken in this recipe. Do check if the biryani masala you are utilizing has salt in it.
- Presently add the cut tomatoes, blend them well, and cook on medium to low intensity for 4-5 mins till delicate.
- Keep the intensity on low and add the whisked curd/yogurt. Give a blend and afterward add the hacked coriander and mint leaves.
- Cook on low intensity for 2 mins till oil isolates.
- Cover and cook on low intensity for around 20-25 mins till chicken is delicate. Eliminate the top after 10 mins, give a blend, and close the top once more.
- Evaporate any overabundance water to get a thick sauce.
To cook the Rice:
- Take one heavier base skillet and add around 2.5 liters of water. Put it on high intensity.
You might remember the water for which rice was absorbed these 2.5 liters for upgraded flavor and taste.
- When the water begins to bubble or air pocket, add Shah Jeera - 1/2 tsp, green cardamom 4, Cloves - 4, Cinnamon 2 pieces, and Salt-2 1/2 tablespoons (more than two tablespoons)
- Mix it well to totally disintegrate the salt. The water should be extremely pungent.
- When the water begins bubbling, add the stressed basmati rice and mix it well.
- Keep on bubbling it on high intensity, blending a couple of times tenderly to not break the rice.
- Following 8-9 minutes when the basmati rice is practically finished (90%) eliminate it from the intensity and strain the water. Put it away.
The rice and cooked chicken:
- Take a weighty base container and spread a portion of the cooked rice as the first layer.
Presently spread the cooked chicken with sauce on top of the rice consistently as displayed in the video.
- Then, spread the equilibrium of rice as the top layer.
- Sprinkle a few mint leaves on top of the rice. Close the cover and cook on low intensity for 7-8 mins.
- Permit it to rest for around 20 mins.
- When you open the top, blend the chicken and
rice equally. Enjoy Your Delicious Chicken Biryani.!
