Ingredients:
CHICKEN MARINATION
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- Medium Chicken Pieces- 1Kg
- Small Ginger- 1
- Garlic- 10
- Salt
- Lemon Juice- 2 tsp
- Yoghurt- 4 tbsp
- Turmeric Powder- 1/2 tsp
- Chilli Powder- 1 tbsp
- Garam Masala- 1 tsp
- Coriander Leaves- Few
- Green Chillies- 2
FRIED ONIONS
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- Medium Onions- 5
- Ghee- 2 tbsp
- Oil- As required
- Almonds- 10
RICE
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- Basmati Rice- 4 Cups
- Bay Leaves- 2
- Cloves- 5
- Cinnamon- 2
- Cardamom- 5
- Caraway Seed- 2 tsp
- Salt- As required
- Lemon Juice- 2 tsp
DECORATION
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- Coriander Leaves - Few
- Rose Water + Saffron + Food Color - As Required
Fun Facts:
The name biryani is derived from the Persian word berya(n) which means "fried" or "roasted".
The origin of biryani was in the kitchen of Mughal Emperors.
The blending of Mughlai and Andhra Pradesh cuisines in the kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani.
Hyderabadi Biryani is the most famous biryani in India today.
The most famous of all, Hyderabadi Biryani is called the "Kacchi Yeqni" Biryani as both the marinated meat and the rice are cooked together.
A few things to keep in mind while preparing biryani. Use best quality aged Basmati rice, good quality chicken and the best saffron available. Adding oil to the final rice layer will increase taste. Place tawa underneath the pot to reduce burning of rice. Try to include all the ingredients in the video for the ultimate biryani experience :D
H/K: Cik Bee
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