Chicken Biryani is by far the most popular Indian rice recipes around the world.
Biryani and Pulao are the two kinds of Indian rice recipes, dinner part of any formal or informal lunch or even. The main difference between the two is the cooking technique.
Biryani is made of par boiled rice, which is then combined with the other ingredients, sealed and placed put on "dum" (on a very low heat, so all the flavors blend made in the potwell) for at least 45 minutes.
Pulao is on the other side produced by tempering the rice in Desi ghee (clarified butter) and spices. Accurately measured water to the rice. is used for one cup of rice 2 cups water. If you have a pressure cooker, for each 1 cup rice and 1 1 / 4 is sufficient water.
Use only good quality basmati rice for the best taste and appearance. The key to a good biryani is the type par cook the rice. I can not stress enough thatnever cook the rice.
As far as the list of ingredients is, try to use all ingredients. Each spice contributes to the overall taste. Most spices are easily available at any supermarket or shop at a definitely Indian.
Please do not get intimidated by the long list, most of them in a small amount of spices used. The onions fried to a light brown color (these are called "barista"). Desi ghee (clarified butter) is also veryessential.
There are two options, a chicken biryani, a Pakki biryani is where you cook the meat separately and then shift to the rice, seal and cook on very low heat.
The other method is Kachi biryani, in which you marinate the meat, place it at the bottom of the pot and cover it with cooked rice par, seal and cook on very low heat.
This recipe is the layered Chicken Biryani chicken, is cooked separately in them.
Making aChicken biryani is a long process but worth it completely. Plus biryani you do only occasionally put your heart into it, and I promise it will turn out fabulous.
This recipe is easily 4-6.
So let us begin.
The ingredients necessary for a chicken biryani
7-8 onions (very thinly sliced and fried until light brown)
15:10 roasted cashews (in a small Desi ghee / butter)
1 kg chicken on the bone cut into 12 pieces
1 cupYogurt
2 tsp garlic paste
Salt to taste
500 g basmati rice (washed and soaked in salted water for at least half an hour)
3-4 tbsp oil
Oil for frying the onions
6-7 cloves
2 (1 inch) cinnamon
4 green cardamoms
3 bay leaves
4.1 Tsp Cumin (jeera Shahi / Black Cumin Seeds)
4 large tomatoes (finely chopped)
4.1 tsp mace powder
4.1 tsp grated nutmeg
1 tsp coriander powder
1 tsp red chili powder (to your taste)
2.1 tsp turmeric powder
2-3 green chillies (to taste, chopped)
1EL ginger (chopped)
1 tablespoon garlic (chopped)
6-7 dried plums, pitted
02:01 cup milk
a few strands of saffron (kesar)
3-4 tbsp Desi Ghee (clarified butter)
2 cups fresh green coriander (chopped)
STEP 1
Marinate
Marinate the chicken into pieces 1 cup yogurt, 2 tsp garlic paste and little salt, a good eight hours.
STEP 2
Making Barista (fried onions) for Chicken Biryani
The onion very thin (almost thin) witha sharp knife. Oil in a pan or Kadai.
Separate the sliced onion with your fingertips. Place the onions in the oil and heat to medium-low.
Keep stirring the onions so they get evenly browned. The trick is to evenly and slowly brown the onions. If the flame is very high, the bulbs are on the outside and stay on the inside to burn watery.
Once a uniform color is reached, drain on paper towels thick, so the maximum oil soaked. Keep this aside.
When they cool down, the bulbs will become crisp.
STEP 3
Boiling the rice
Cook the rice. For this take a large boat (deep and wide), put a lot of water in it in the tip soaked rice along with 1 stick of cinnamon, 3-4 cloves garlic, 2 green cardamom, 1 / 4 tsp Shahi jeera (cumin) and more salt .
Remember that you cook the rice in plenty of water and salt (much like a pasta). The rice should not be different from the salt will absorb the biryanitasteless. Boil on high heat and let the strong boil over high heat for about 5-7 minutes.
You need the rice par (that is cooked 04.03 and rest cook is cooked come later). No longer cook the rice. To check if the rice is ready you can use a rice grain, and press take between the thumb and forefinger. If the grain breaks into three parts, it means the rice is cooked just right. Now strain the rice and spread it on a flat dish or surface so that it coolsfaster.
STEP 4
Prepare the chicken
Oil in a deep pan, heat the remaining bay leaves, cloves, cinnamon and cardamom green. When they crackle, add the ginger, garlic and chilli. Saute for one minute and add the marinated chicken, coat with the marinade. Cook over medium heat until all the water dried up (water from the chicken and yogurt).
Add can of tomatoes, 1 / 3 of the fried onions, all in powdered spices, salt and cook until all the water from theTomatoes dry out. When the chicken is cooking too quickly then either Cook on high heat to attach the evaporation or remove chicken pieces aside.
The chicken should be just cooked and dry (because they get
cooked further in the final step and if there is no water left in it, the rice is mushy).
Once done, to sneak a taste, adjust the seasoning. Mix in the dried plums.
STEP 5
Make saffron milk
Mash in 1 / 2 cup warm milk, a pinchSaffron threads and put a few whole lines. Wait until it turns yellow. Hold on a page.
Last step assembly of the Chicken Biryani
Use a deep heavy bottom pan with a lid.
First, spread some of Desi ghee at the bottom of the pan.
Second, a layer of rice, followed by a layer of chicken. Now, sprinkle a generous handful of chopped coriander and fried onions.
Repeat the layers with the top layer of rice. Sprinkle the onions and any leftoverCashews.
Pour the milk and saffron on the top with a spoon evenly over the entire surface.
Once all levels are set to take melted desi ghee with a spoon and pour it around the rim of the vessel and a little on the rice.
Close the lid and seal.
There are two ways to cover the seal around the steam from escaping.
1) Take a large sheet, the pot / vessel meet with him and replace the lid.
2) Take some dough made from flour. Roll itin a thin strip and tape them to go around the rim of the cup half and half on the lid on the pan to cover the entire pan gasket.
Keep this pot at a very low heat for 45 minutes. Place them on a cast-iron tawa pan (where chapatis are made) or other heavy pan down to the bottom layer of rice from scald.
After 45 minutes turn off the heat. Let stand for 5 minutes and open.
Enjoy the delicious Chicken Biryani!
Note: - Please do notEat the bay leaves and the other whole spices. They are used to add flavor. You can remove them to a page.
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