HOW TO MAKE BIRYANI
Where did biryani come from:
The Persian words for rice and “fried before cooking,” Birian and Birinj, are combined to form the English word “biryani.” Several theories have been offered as to the origins of this delicious treat. Many historians think the Mughals were responsible for introducing the Persian dining tradition of biryani to the Indian subcontinent.
Ingredients:
( Serving of 5to8 persons)
2 cup boiled basmati rice 1 teaspoon mint leaves salt as required 4 teaspoon virgin olive oil 5 green cardamom 5 clove
2 onions
1 teaspoon turmeric 1 tablespoon garlic paste 1 cup hung curd 3 tablespoon coriander leaves water as required 2 tablespoon ghee 800 gm chicken
2 tablespoon garam masala powder 1 teaspoon saffron 2 tablespoon bay leaf 1 black cardamom 1 teaspoon cumin seeds 6 green chillies 1 tablespoon ginger paste 2 teaspoon red chili powder 1/2 tablespoon ginger 2 drops kewra 1 tablespoon rose water
preparing biryani:
Having to describe every step of this recipe has driven me nuts. Be patient, please! Because it’s likely that they’re making this dish, which is also made by non-Desis, as I write this piece.
Step No1:
Preparing saffron-kewra and cutting up vegetables:
Saffron should first be steeped in water to make saffron water (one tablespoon of saffron can be soaked in 1 cup of water). Next, make kewra water by carefully mixing kewra drops with water. For later use, set them aside. Now chop the onion and reserve the coriander leaves.
Step No2:
Fry the onions:
Warm the olive oil in a tiny saucepan. When the oil reaches the desired temperature, add the cumin seeds, bay leaf, green cardamom, black cardamom, and cloves. Stir-fry them for about one minute. After that, add the finely chopped onion to the mixture and continue to stir-fry until it turns pink. In the saucepan, combine the chicken, sliced green chilies, turmeric, salt to taste, ginger-garlic paste, red chili powder, and a pinch of green chili paste. Cook for 2-3 minutes, ensuring an ideal blend of all the spices. Finally, carefully fold in the hanging curd.a
Step No3:
Cook the biryani for 7-8 minutes on low heat:
Raise the flame to medium and mix in the garam masala, ginger julienned, coriander, and mint leaves. Mix in the kewra water, rose water, and 1 teaspoon saffron water. Boil the chicken until it is tender. Then, split 2 cups of cooked rice. Then add the remainder of the saffron water and pour with ghee. You can now cook the dish without a lid or cover it with a lid to get a dum effect due to the release of steam.
Final Step:
Serve hot chicken biryani with your choice of chutney or raita:
Simmer for 15-20 minutes, cover, and serve using 1 tablespoon of fried onions and fresh coriander leaves as a garnish. Serve the hot chicken biryani alongside your preferred raita. Bon appétit!
