Hello welcome to current scholar here we will learn to cook some Indian food recipe Biryani and that’s todays recipe is Biriyani
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Here is a simple and delicious Biryani recipe in English. This method includes both preparation and cooking steps, suitable for beginners. today we don’t have a lot of time so let’s cook a Biryani recipe! It’s not a tedious recipe at all! With this recipe, you’ll make biryani in no time!
I promise.. Do try it! Listen to the music before we begin… So to cook this quick recipe, all you need is patience. My professor used to often tell me, “If you want to quickly cook a recipe, You need to be very patient for it. Don’t rush the process But make your hands should be super agile!’ So you’re quickly supposed to do these 3 steps, alright?
The speciality of this dish is that… I’m going to cook chicken and rice simultaneously! Think of it as a raw chicken biryani, But it will definitely get cooked in the end!
Lets Start.
Preparation Steps:
Steps By Steps
First, you need to marinate the chicken, Boil some water Cook some rice in it And then.. Start layering the rice on top of the chicken! That’s how simple it is, The steps that you are supposed to follow while frying sliced onions.
First, place the ladle like this to prevent the oil from bubbling up Second, equally chop the onions Third, if you wish you can sprinkle some salt, it will help in the cooking process.
Forth, while frying the onions, stir them occasionally so that the onions get evenly colored. Fifth, remove the onions when they become almond brown in color because they will keep cooking in their residue heat! If you cook the onions till they are completely brown, then they will turn black once you remove them And then you’ll say, “Jagnya, a chief from home town and know this all alone and by himself.
Cook the onions till they turn almond brown or coffee brown in color But not like black coffee… It should have a cappuccino color, Nowadays, there are so many types of coffee that people may get confused! “You asked us to cook it till it looks like coffee, so we cooked it till the colour resembles coffee” I’m talking about cappuccino colour. Remove the onions once it is completely cooked. If you wish, you can marinate the chicken overnight and use it as it is in the morning. For the marination, you need fried onions. Add some curd into these fried onions Add finely chopped mint leaves and torn coriander leaves Add a paste of ginger, garlic and green chillies. The most important ingredient… That we’ll add into this is the oil which was used to fry the onions. It’s too hot but you can add it after cooling it down as well. Alright? Mix it thoroughly Add extra salt into this because some of it will be used for the rice as well My dearest friend coriander, Red chilli powder, Some turmeric, You can add some aromatic spices into this.
I’ll add some later But you can add some cardamom powder into this as well You can add cardamom and mace powder into this And this is the union! The union of chicken and the margination should get completely done before you proceed ,If the union is not completely done, then it may cause hurdles in the near future. It’s essential to add some oil into this. The margination sets together solely because of the fried onion oil that we’re using. The marinade will taste bland if you don’t use this oil into this Keep mixing it thoroughly with a spatula or with your hand. You’re supposed to mix everything thoroughly! The water has heated up
Preferred rice is Basmati Sella rice for this recipe Sella rice is steamed in its husk itself Sella rice has a subtle aroma which is beneficial while cooking biryani If you’re already using so many aromatic spices and if your rice is aromatic as well Then it will cause a blunder, and the end result won’t be good. This common myth that Basmati rice is ideal for cooking biryani is completely wrong And if you want to see how people break this misconception, Then you can visit the Southern parts of India where biryani is cooked with short grain rice like ponni rice or Seeraga samba rice.It is also known as jeera rice, it is used to cook biryanis and it is not at all related to basmati rice in any way! When Biryani was introduced to India through the Silk road, The same dish was introduced to South India through a different route It travelled from the Arabian sea and reached Kerala That’s why, biryani is always cooked with short grain rice in the Southern parts of India So discard the mis-concept that authentic biryani can be solely cooked with basmati Rice grains have elongated and the water has started boiling, now turn down the gas. Don’t heat up the gas, heat up the water. I’m going to remove this rice first, I’ll layer it at the bottom. It will be nearer to the chicken. This rice isn’t cooked completely but since it will be closer to the chicken, it will get cooked thoroughly. Remove the rice in 2 stages, The first batch should be the one closer to the water, which will be a little undercooked The second batch will be at the top which will be solely steamed, cook it more than the first badge.
Here goes the chicken.Transfer the marinated chicken. Curd used in the marinade will loose water and the chicken will loose water as well That’s why, layer the bottom layer with the first batch of rice. You should have 2 portions of cooked rice and 1 portion of undercooked rice, minimum. Let’s quickly make a syrup Add green cardamom and nutmeg powder Add green chillies according to your spice tolerance. Don’t blame me later! If you’re using chicken, then use less mint and more coriander. But if you’re using mutton, then use equal quantities of mint and coriander. And just a little bit of sugar Here goes our jhol no.1 And here is our mixture no.1 Our jhol no.2 is saffron water Top it with fried onions… The layering is absolutely amazing! Let’s top it with another amazing layer Add some jhol on top of it You can add some clarified butter into your jhol as well. Add some saffron water, Just a little bit of clarified butter.
It isn’t a ghee biryani, don’t add too much into it. I’ve just added a spoonful of clarified butter into this. It looks so beautiful! Look at this beauty! It’s such a beautiful union of vibrant colours and pleasant aromas! Now cover the top after admiring the beauty of this dish And go get a pan! Also keep the gas on a slow flame while you’re searching for a pan Otherwise, the chicken will get charred and you’ll say…Before you place the pan, thoroughly boil the chicken at the bottom for a while. Because once you thoroughly boil the chicken, the chicken will start releasing its juices which will catalyze the process. So it will get cooked properly. Basically, the circulation of steam will go on The circulation of steam is also known as dum.Just like..
We breathe continuously Similarly, the circulation of steam must go on continuously as well That’s what dum cooking is all about! I didn’t tell you which chicken pieces you’re supposed to use.. Always use with bone pieces while cooking biryanis because it enhances the taste of the dish! Always use bone pieces even if you’re cooking a mutton biryani Do not use breast pieces because it will become dry and rubbery and then you’ll say…Okay? I’ll explain you the remaining steps Cook it for 15 minutes and then turn off the flame. Then keep the lid closed for 2 minutes. Then open the lid and stir the biryani a little bit But serve it after 3 minutes to let the rice grains hold on to the structure and your biryani doesn’t turn mushy. That’s the monopoly of this dish! We have used 2 types of rice into this First, the one which was layered near the chicken It has soaked up all the spices That layer is loaded with flavours But the rice layered on top is very aromatic And the bottom one layer is made up of chicken.
Every serving should have an equal amount of both the layers.This is the monopoly of a good biryani serving! If I show you how delicate and tender the chicken is Look at how beautifully the chicken has cooked! If you’re missing Lucknow And if you want to cook a Lucknow style biryani, Then you can add some rose water and kewra water into the prepared milk mixture. It will enhance the aroma… That it’s not necessary that every delicious dish is time consuming.
Whats your favorite recipe ?
