SECRETS To Cooking A PERFECT Chicken BIRYANI (STEP BY STEP GUIDE)
SECRETS To Cooking A PERFECT Chicken BIRYANI (STEP BY STEP GUIDE)
SECRETS To Cooking A PERFECT Chicken BIRYANI (STEP BY STEP GUIDE)
#howtomakeadeliciousbiryani#howtomakechickenbiryaniathome
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How To Make Chicken Biryani - How To Cook Biryani Rice - Biryani Recipe For Beginners
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Ingredients Required For Making Chicken Biryani - serves 6 to 7
For Ginger Garlic Paste -
25 gm fresh ginger
45 gm/ 1 whole head of garlic
1 green chilli (optional)
1/3 cup water
For marinating chicken -
1.160 kg chicken on bones. Use large pieces
250 gm/ 1 cup plain unflavored yogurt(curd)
2 teaspoons kashmiri red chilli powder (please use just a teaspoon if you want to avoid the chilli heat or adjust proportion according to your preference)
1 teaspoon turmeric powder
2 teaspoons coriander powder
2 tablespoons Shan Biryani Masala. Put the leftover masala in an airtight container in the refrigerator. You can use it in any meat curry.
1 teaspoon salt
1 tablespoon oil
2 tablespoons chopped coriander leaves (cilantro)
3 to 4 mint leaves
ginger garlic paste made earlier
For the curry -
200 ml / little less than three quarters of a cup of oil. Can also use a combination of ghee and oil.
marinated chicken
2 dry bay leaves
475 gm onion ( use brown onions as shown in the video)
5 potatoes (optional)
1 teaspoon garam masala powder
For the rice - Always use less rice compared to the weight of chicken.
600 gms long grained Basmati rice rinsed till water runs clear and soak it in water for 30 mins. If using Sella Basmati, please soak it for over an hour.
1 tablespoon oil
1 tablespoon white vinegar/lemon juice
1 tablespoon salt
1 teaspoon Shahi jeera (optional)
2 dry bay leaves
5 to 6 green cardamoms, 5 cloves, 2 inch long cinnamon stick (if not using Shan Biryani Masala)
For Layering -
100 ml/1/2 cup warm milk with few strands to saffron crushed and soaked in it. Add 2 teaspoons Kewra water to it. You can also use Rose water if you do not like Kewra water.
brown onions
4 tablespoons melted ghee/ skimmed out oil from curry( I used all of the skimmed out oil)
chopped coriander leaves(cilantro)
10 to 15 mint leaves
tiny pinch of yellow/orange food color (totally optional)
1 Tablespoon Biryani Masala
2 to 3 green/red chillies (optional)
1 tablespoon lemon juice
For Raita -
heat a pan on medium heat. Add little less than a teaspoon of cumin seeds.
stir the seeds on low heat till they become fragrant. Please do not allow seeds to turn too dark in color as they will get bitter.
crush the seeds using a mortar and pestle or with the help of a rolling pin
Beat 1/2 a cup of plain unflavored yogurt to a smooth consistency
add the roasted crushed cumin seeds in the yogurt
add 1/2 teaspoon chaat masala
add 1 teaspoon sugar
add 1/4 th teaspoon salt
freshly crushed black pepper
chopped coriander leaves.
Always taste your raita and adjust the seasonings accordingly. You can also add some grated cucumber (squeeze out the water before adding)
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🎼Background Music - (From YouTube Audio Library)-
The Trapezist By Quincas Moreira
*** This is not a sponsored video. I’ve been using Shan Biryani Masala for making Biryani for a long time so thought of sharing it with the audience. ***
DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
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