Food Culture - Chicken Biryani

Hello,

Today let's take a look at the biryani special recipe Chicken Biryani

Material:-

1/2 kg chicken

★To marinate-

2 tbsp curd + 1 tbsp soy sauce + paste of 1" ginger, 4-5 garlic cloves, 2 green chillies
( Marinate the chicken for 2-3 hours before applying all the spices.)

★For rice-

1 1/2 cups of basmati rice
3 glasses of water
Whole grain masala (3-4 cloves, 2 cloves, 3-4 peppercorns, bay leaf, 1" cinnamon)

★For Chicken Gravy –

1 1/2 cups finely chopped onion
1 medium-sized tomato finely chopped
1 1/2 tsp red chillies
1 bay leaf

★Masala Watan 1 :- 1/2 cup chopped coriander, poppy seeds
★Masala Watan 2:- 1 tsp Coriander, 1 tsp Shahajire / Cumin, 3-4 Cloves, 5-6 Black Peppers, 1" Cinnamon Stick

For frying- 1 cup chopped onion, 8-10 cashews,
Oil
Like the taste of salt

Kewda Essence (optional)
A pinch of saffron and 4 tbsp milk (optional)

Action:

1) First of all wash the rice for 10 minutes.
Add 3 tbsp of oil in a pan and let it heat. Add the washed rice after adding the khad masala to the oil and saute for 2-3 minutes. Once the rice is cooked, add double the amount of hot water (here 3 cups) of rice.
Add salt and mix, cover and let the rice cook completely.

2) When the rice is completely cooked, remove the lid. Let the rice cool. Use a spoon to move the rice up and down so that the rice does not break.
And the rice will turn out nicely.

3)Heat enough oil in a pan. Fry cashew nuts in oil. Cashew nuts get brown immediately. Do not fry for too long or they will get burnt.

4)Then fry the onion (chopped vertically) till it gets nicely browned. That means it will be crispy. Don't make it too black. Keep the remaining oil for the chicken gravy later.

5) Soak poppy seeds in hot water for 10 minutes. So it will cook.

6)Grind finely on masala watan no.1 mixer.

7) Make fine powder of masala watan no.2.

(Ready-made garam masala powder 1/4 tsp can also be used.)

8) Add the tamal leaves to the remaining frying oil. Then fry finely chopped onion until pink.

9) Then add masala watan no.1 and return. The smell is gone. Add masala watan no.2 and return.

10) After sauteing for 1-2 minutes, add turmeric, 1 tsp of red chillies, and salt.
Add tomatoes and cook until the oil thickens.

11) Then add the spicy chicken and fry for 2-3 minutes. Cover and release 1 steam.

Add 1.1/4 cup water. Cover the lid and let the chicken cook thoroughly.

13) Once the chicken gravy is ready, in a separate pan, apply ghee on the inside. Dissolve saffron in 1 tablespoon of warm milk.

14) Then in a deep pot, make a thick layer of rice at the bottom. Add fried onion, and cashews to it. Add some chicken gravy on top. Then again a layer of rice.Onion on top, a layer of chicken gravy on top of cashews. Do this one layer on top of the other. The rice layer should come on top. Garnish with fried onion, kaj, coriander and mint leaves

15) Poke 3-4 small holes in the layers at different places with the handle of a spoon.
Add orange milk and 1 cup of kevada essence to it.

16)Fill the hole and keep the lid on for 1-2 steams.

17) Serve biryani with raita without breaking the layers.

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