Thursday, July 4, 2019

Chicken recipe - Special Chicken Biryani

Chicken recipe - Special Chicken Biryani - Making a decent chicken biryani is solely terribly straightforward and this direction is ideal for a home -baked preparation , this easy recipe can be easiest than any biryani dum , since it doesn't ought to saute spices or meat .Simply combine all the ingredients and cook during a slow method .The vapor to retain the aroma.

To obtain associate degree authentic flavor and style, use all the ingredients mentioned and, if you would like, you'll substitute the oil for drawn butter.

What is BIRYANI?

It is a dish of South Asian rice, created with layers of aromatic rice, meat, cooked onions and yoghourt and / or tomato. The spray or oil is sprayed on high so the Biryani pot is sealed for steaming or "Dum".

Types of biryani

Biryani is thus common within the communities of South Asia that every region and every family have their own version.

Biryani desires a sort of meat or main ingredient like chicken, lamb, lamb, veal, vegetables, fish, shrimp, shrimp, meatballs (kofta), bone marrow (nalli) and a lot of. several Biryani area unit named once the most meat or vegetables used. just like the Biryani lamb, the Biryani beef, the Biryani fish, the Biryani nalli, etc.

Some Biryani area unit named once a neighborhood during which it develops as Sindhi Biryani, Mumbai Biryani or Hyderabadi Biryani.

Few Biryani have names of spice mixtures used as Tikka biryani, Tandoori Biryani.

Other Biryani area unit named once techniques accustomed build Dum Biryani (steamed), Potli biryani (spice bag).

My city, Kuala Lumpur, is known for its Biryani everywhere the planet. Biryani is served here on virtually each occasion. In fact, for many families, Biryani appearance at the menu on Friday or a minimum of on Sunday. I can't think about living while not Biryani for over ten days. thus that is however expensive Biryani is in Kuala Lumpur ..

The best secret tips of Biryani, ne'er before told

1. Rice to the meat quantitative relation

Having a general quantitative relation of meat to rice prior to can keep you during a skilled position. He can ne'er face the sole stage of rice while not meat from the biryani pot once the biryani is on the brink of be consumed utterly. Sometimes, you have got a great deal of meat, however everybody asks for juicy biryani rice.

Gold ratio

For the mensuration of rice, the easy rule is to require constant quantity of meat and rice by weight, that is, a quantitative relation of one: 1. meaning one metric weight unit of meat (chicken, lamb or veal) per one metric weight unit of rice.

For lovers of biryani meat.

If you wish meat, take three elements of meat and a pair of elements of rice, that is, for 750 grams of meat, you may take five hundred grams of rice.

2. Rice quality.

Rice is that the main ingredient, that the quality of rice is incredibly necessary, use basmati or alternative long grain rice of fine quality.

A good Biryani ought to have long grains of rice separated however absolutely baked. the kind of rice is additionally necessary, use basmati rice or rice sella basmati. rice is nice for pulao or khichri however not for Biryani. Actually, basmati rice absorbs a great deal of water. thus once you boil the rice in spicy water. Basmati rice grains absorb flavor and aroma properly.

3. Soak the rice

Soak the raw rice before boiling let the rice swell utterly. Basmati rice needs a minimum of twenty minutes of soaking, whereas rice seals needs some forty five minutes of soaking. perpetually check the package for preparation directions.

4. salt

Salt is that the most vital flavor foil in any food. If your rice lacks salt, the biryani can utterly lack flavor. to grasp if the salt is enough within the water to boil the rice, take a look at the water, it ought to have tier of salt of soup.

Salt is a lot of crucial within the style of all foods; check that to use salt altogether the steps; infuse the meat, build sauce and fry the potatoes. however that doesn't mean you are finished.

5. frypan thick and wide bottom.

Always use a good and thick bottom pot for Biryani. you'll additionally place a pot of rice on the plate / tawa if your pan contains a skinny base; to stop the rice that's within the bottom of the pot from burning. Keep the iron / tawa underneath the pan to heat biryani in addition. perpetually heat biryani over medium or low heat.

6. preparation time:

For an ideal side of biryani, every grain of rice should be separated. The soft toughened rice may be a nightmare for any lover of the biryani. check that the rice is semi baked regarding seventieth baked. once soaking, boil the Basmati rice for ten minutes or less. perpetually check for visual signs.

One tip to do doness rice is to affix a grain of boiling rice between your thumb and finger to verify the doness. you must have 2 small items of "Kani" rice on the left. that is referred to as '2 Kani chawal', and it's thought of ideal for biryani. the remainder of the rice preparation takes place within the Biryani pot, wherever rice absorbs the flavors of meat and spices.

The preparation time could vary reckoning on the kind of rice, that the best thanks to grasp is to review the package for directions.

7. Spicy water to cook rice.

Biryani rice is tasteful with spices and choked with aroma. this can be achieved by boiling the rice with whole spices and salt during a giant pot with many water.

The best thanks to have sex is to boil water with salt and whole spices like cumin, cardamom, pepper, bay leaf, etc. Stir well till you see a little modification within the color of the water. Then add the steeped rice and cook for ten minutes or less till the rice is baked to seventieth or reach the "2 Kani" stage.

If you're new person preparation, you may just like the following tips. Whole spices like pepper, bay leaves, cardamom area unit only for aroma, they unharness their juices and flavors within the rice. don't bite them simply set it aside as you are doing with the bones.

If you are doing not like whole spices within the rice, you'll additionally wrap these spices during a cloth fabric to create a bag of spices. merely take away the spice bag before serving.

8. move Biryani Korma

You can prepare korma with Biryani many hours before or perhaps every day before. in this case, the cooked onions can inflate and soak the water, thus add 1/4 cup of extra water or a lot of if the sauce is simply too dry. The Korma sauce ought to have a thick, juicy sauce. It shouldn't be dry.

9. Bhunno fying

There area unit differing kinds of Biryani. Some Biryani raise to form a chic Korma sauce. A delicious korma is one that's well 'Bhunna'. Some Biryani like Degi Biryani raise to fry the meat with spices till the colour changes to golden. this can be additionally "Bhunnai or" bofunging ".

Bhonofying means that preparation over high heat till most of the water dries and also the oil separates clearly on the edges of the pot. This step is a lot of crucial through the Pakistani preparation. If you are doing it properly, it'll be sensible to link it. the sole downside for bhonofying is that you just ought to add a touch further oil in order that the sauce or the korma won't burn.

Make your biryani know better:
Use fresh ingredients: onions, ginger, garlic, green chili peppers, coriander, mint and curry leaves.

Let the chicken marinate overnight in the refrigerator so that all the flavors are incorporated.

Fry the marinated meat / chicken before combining it with the masala.

When cooking the rice, add whole cardamons, cloves, cinnamon, bay leaves, cumin seeds along with the rice.

The ingredients
Serves 5

2 teaspoons fresh ginger, chopped
11/2 fresh ground garlic
1 teaspoon of cold powder
11/2 teaspoon of green turmeric
2 teaspoons of salt
5 cardamom pods, crushed
Natural yogurt 300 ml
1-5 chicken, cut into pieces
150 ml of milk
1 teaspoon of saffron threads
6 teaspoons of ghee
2 onions, slices
450 g of basmati rice
2 cinnamon sticks
4 black peppercorns
1 teaspoon black cumin seeds
4 fresh green chilies
4 tablespoons of lemon juice
2-3 tablespoons fresh finely chopped cilantro leaves

1. Mix the ginger, garlic, cold powder, turmeric, half the salt and the cardamoms in a bowl. Add yogurt and chicken pieces and mix well. Cover and marinate in a refrigerator for 3 hours.

2. Boil the milk in a small saucepan, pour over the saffrons and set aside.

3. Heat the ghee in a large saucepan. Add onions and cook until golden brown. Transfer half of the onions and ghee to a bowl and reserve.

4. Place the rice, cinnamon sticks, peppercorns and black cumin seeds in a saucepan with water. Let boil and remove from heat when the rice is medium cooked. Drain the place in a container. Mix with the remaining salt.

5. Chop the chiles and reserve. Add the chicken mixture to the pan that contains the onions. Add half of the chopped green chilies, lemon juice, coriander and saffron milk.

6. Add the rice, then the rest of the ingredients, including the reserved onions and ghee. Cover well and simmer for 1 hour. Ask for the meat to be well cooked, if it is not cooked, return to the fire. Mix well before serving. .

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