Make Chicken Biryani at Home in short time

 

I want to eat biryani I find an excuse and make it my owne excuses today, I didn't teach you how to make a restaurant-style biryani for thisb biryani they make it much easier for marination you can do more. Hyderabadhotels especially the famous Hyderabadi biryani are also available you no longer add all the spices because the habit has come you know when you eat you don't want the spices to get into your mouth so what they do is powder this and add billionst theyare very good at getting a taste of this which is the reason why they are doing it do reduce costs because if you add all the spices you have four times as much space to get that taste as you do its powdered one-fourth of its rice will give you a taste so what they are doing here is taking a bay leaf, anise star, cloves peppercorns, green cardamom, cinnamon sticks, shahi jeera, maze, and dad phool or biryani.

Phool or they call it lichen this gives a very good taste to our biryanis and we will use some red cumin powder chili powder ginger-garlic paste coriander powder turmeric salt yogurt and of course the main flavor of chopped coriander stuff mint leaves and green peppers even the mint green chilies and coriander now just do paste and add to it before you know when I was talking 10 years ago go with the biryani program you will see Mint leaf, coriander, and green peppers in biryani.

Today you want to see them because they do so much it was easy to do but hopefully, our Hyderabad biryani is still fine first, but these spices on and then marinate our chicken you must be wondering why I didn't write my whole gala masala look at this it will be soaked in water overnight and this will be well cooked dum then all the flavors will come which is why we use green spices now add these raw spices to the chicken and for biryani, it should be larger pieces and then a standard chicken curry, I cut them into small pieces but they can be even bigger restaurants they just give the whole breast or whole leg of the chicken but I cut it cut into small pieces but do not cut them into very small pieces as if making a curry they should be in large pieces because when the biriani is ripe the meat has it to be beautiful and to have water so all the leftovers add to this add powdered kachili add coriander powder

cumin powder turmeric does not have very little if you have too much,

turmeric rather than biryani color will be completely absent from this supplement

ginger-garlic paste curd and add chopped mint leaves and chopped green peppers

coriander leaves.

If you like you can mix it with them and add lemon juice to it and add salt

now you know about 1 kg of biryani half a cup of oil just add to this chicken mixture

this then we will put in the fridge or overnight if not

3-4 hours fishing should be very good

good biryani now the chicken is soaked in water and kept in the fridge overnight

so after a day, we will cook rice The rice should be put in the middle

water for at least one hour

then choose the most delicious basmati rice

if you go to pick up basmati rice these days we have a lot of brand names

basmati are all good but if you buy the rice itself.

if you smell it you should get a good basmati taste these days in the market we have

a lot of hybrid pulao rice that looks like basmati rice

but when you smell it there is no smell but this one is very sweet and rainy

good taste and if you pick up any rice except the delicious basmati rice of yours

biryani is not the same

and behold, the waters were boiling

add oil just add 2-3 tablespoons of oil to this and now add salt to this heat

water just a few seconds

now you taste the water if this water is not properly seasoned for you again

biryani will not taste good because it is well seasoned

perfect water

therefore there should be a little salt so that when the rice is cooked in this water

absorb the salt in this add the shahi jeera you know to

traditional biryani add many perfect spices but not just us.

I will add a bay leaf

now we will add the rice as the rice is soaked for about an hour

this will be cooked for three minutes or four minutes we are

I will cook this rice

seventy percent left and another 30 percent will be cooked

and chicken

now the chicken is soaked in water overnight just add this to the broth

hand

this is a very popular and well-sold biryani type

in the market and they are very good

they have thick bottoms and a lid that closes tightly and has a

conical shape and lid.

Soo when we close it it will come complete just add the fried onions and mix it now

spread the chicken in such a way that each piece of this chicken

large pieces of chicken no we did not take a small piece of chicken

all these pieces touch the pan is when you will have a good taste

Biriyani for most people who do put you know the layer of chicken

where you know there are four to five pieces at the top but here are the pieces

they are large and each piece touches the bottom pan so you get a nice one

chicken flavor and 

now you see that the rice has grown well this will increase well

only if you soak the rice for at least an hour and now the rice

about sixty percent made up ten percent more and rice almost

seventy percent finished we will release it

we will spread it in the hand with which we distribute the chicken

you know where you can't leave the range to go anywhere because this rice

it cooks quickly and in half a minute

it can completely ruin it or ruin the whole biryani now.