Chicken Biryani Restaurant Style – By VahChef @ VahRehVah.com

hello namaste salaamwalekum satsriyakaal; welcome back to another session with your VahChef at Vahrehvah.

com you know whenever I want to eat biryaniI find one excuse and make it so my excuse today is I haven't taught you how to make therestaurant style biryani for this biryani they're making it very easy formarination you don't know more in the hotels in hyderabad especially in thefamous Hyderabadi biryani is also there are no more adding the whole spicesbecause the trend is come that you know when you eat you don't want the wholespice to come in the mouth so what they're doing is they're goingto make a powder of this and adding into the biryani they're pretty much get the flavor outof this the reason why they're doing it is it is bringing down the cost becausewhen you add the whole spices you have almost four times the spices toget that flavor whereas when you make the powder of it just one-fourth of itin the rice will give you a flavor so what they're doing here is they'retaking the bay leaf, star anise, cloves pepper corn, green cardamom, cinnamon sticks, shahi jeera, maze and dagad phool or biryani phool or they call it lichen this gives a very nice flavor to our biryanis we are also going to use some cumin powder red chilli powderginger-garlic paste coriander powder turmeric salt yogurt and of course themain flavoring things chopped coriander mint leaves and green chilies even this mint green chillies and coriander now they're just making a paste and adding it to it before youknow i'm talking about 10 years ago when you go in order biryani you will see the Mint leaf, the coriander and green chili in the biryani nowadays you want to see thembecause they're making it much more simpler in making it but trust me our Hyderabad biryani is still good first we are going to put of thesespices and then we're going to marinate our chicken you must be wondering why I did notroast my whole garam masala see this is going to be marinated overnight and thenthis is going to be nicely dum cooked then all the flavors are going to comethat is why we're use the raw spices now add this raw spices in the chickenthe chicken also for biryani have to be slightly bigger pieces then the normalchicken curry I have cut them slightly smaller butthey can be even bigger in the restaurants they just give the whole breast or theentire chicken leg but I've cut them you know into little smaller pieces butdo not cut them into very small pieces like as if you're making a curry they should be bigger pieces becausewhen the biryani is cooked the meat has to be nice and juicy so this whole masalas have added in thisadd chilli powder add coriander powder cumin powder turmeric do not have toomuch little if you have too much of turmeric than the color of the biryaniwill be totally gone in this add ginger-garlic paste curd and also addchopped green chillies mint leaves and coriander leaves if you want you can blend them also andadd in this add lime juice and add salt now you know for 1 kg of biryani half acup of oil just mix in this chicken mix this and then we're going to put in therefrigerator or night if not at least 3-4 hours of marination is a must for avery good nice biryani now the chicken is marinatedand kept in the fridge overnight so a day after we are going to cookthe rice the rice has to be soaked in the water for at least one hour and choose the best flavorful basmatirice when you go and get the basmati ricenowadays we have got a lot of brand names basmatis they're are all pretty good but when you buy the rice itself if you smell it you should get nice basmati flavor nowadays in the market we have a lot of hybrid pulao rice which they looklike basmati rice but when you smell there is no smell butthis one is very nice and it's got a nice flavor and if you pick up any riceother than the nice basmati rice your biryani is not the same so here is a water which is come to aboil in this add oil just add 2-3 tablespoons of oilin this and now add salt to this hot water just like for a few seconds now you to taste the water if this wateris not properly seasoned again your biryani will not taste good because thenice seasoned water is perfect so it should be salty slightly so thatwhen the rice is cooked in this water it absorbs the saltiness from this inthis put some shahi jeera you know in the traditional biryani they put a lot ofwhole spices but we're not we're just going to add some bay leaf now we're going to add the rice sincethe rice is soaked for almost an hour this is just going to get cooked in likethree minutes or four minutes we are going to cook this rice still it is seventy percent done and therest 30 percent is going to be cooked along with the chicken now this chicken has been marinated overnight just put this in the biryani handi this is the biryani handy that toonon-stick kind that are sold in the market and they're pretty good they've got thick bottom and they got alid which will seal tight and it is got a conical shape and the lid so when we seal it will come perfect justadd some fried onion and mix it now spread the chicken in such a way thateach piece of this chicken the big chunks of chicken isn't it we did nottake small piece of chicken all these pieces are touching the panthat's when you will have a nice good biryani in a lot of people what they dois they put you know a layer of chicken where you know there are four fivepieces on the top but here the pieces are big and each piece is touching thebottom pan that way you get a nice flavor to the chicken too – now you can see that the rice hasexpanded well this will expand nicely only when you soak the rice for atleast one hour and now the rice is almost sixty percent done ten morepercent once of the rice is almost seventy percent done we're going to takeit out we're going to spread it in the handi inwhich we have spread the chicken you know here you cannot leave therange and go anywhere because this rice is cooking really fast and in a fractionof a minute it can totally make it or spoil the entire biryani now it's almost seventy percent done switch off the flame that way the hotwater itself will be cooking this rice little more now take a chalni likething just make sure all the water is drainedand then add the rice on top of this chicken this way take this rice and then spread on topof this chicken now this rice is getting almost eightypercent done the second layer of the rice is going to be 75 person cookedbecause this rice is sitting in this hot water it's not sitting silently coolly it isgetting cooked so we're going to do this fast the second layer is almost eightypercent done so last layer of the rice is almost ninetypercent done ok and then spread this rice nicely inthe last just whatever leftover fried onions just put some on top and thisfried onions will give the nice brown color to the rice you know the rice will get nice brown color on thetop with this onions and nice brown color the bottom and in between the riceis nice and white even in a small restaurant they're justadding the local color they're not even adding saffron but iam not going to compromise on this i'm going to add some saffron which I sawin hot milk and then just spread it on top this is a lot of something at one placewho's going to get this saffron when this is done ok then top it off with 1 tbsp of ghee that is the desi ghee; in therestaurant style of making biryani you know even if they don't use anexpensive basmati rice still there is some kind ofnice flavor that is there that is because they add rose water and kewrawater here I've got some rosewater hope just alittle bit of rose water and some kewra water just sprinkle a little bit not toomuch ah nice sweet flavors now this is goingto be our pakka restauraut style biryani; the rosewater is made by distilling the rosepetals and they extract all the flavors out this kewra water is made from theleaf of the same family as pandan leave what they use in lot of Oriental ok andthe distill and extract the nice flavors from it and use; both sweet andnot only in Indian cooking as i told you even in Thai you know in singapore andother oriental cooking they use this kind of flavors after spreading the rice the onions the saffron the kewra water rose petal water now put the lid upside down why becausewe need to put dum in it now just put the dough this is just any chapatidough and put it on the corners of the lid and just connect both the ends just make sure it is evenly spread nowlift it up press it a little more because this iswhat is going to seal the steam in the biryani because good biryani is cooked with in the steamof the chicken and nice basmati flavors.

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wow if I keep explaining I'm kind of havingsomething happening to me and now this is all done just turn itupside down and then put it on top and then press this lid this is done perfectly usually what wedo is we put weight on the top of this lid but this is perfect i don't need toput the weight on top of it ok after five minutes of high flameanother 10 to 15 minutes of slow flame just pull the biryani handy out put atawa and put the handi back this is the safest method you will nothave up your biryani this way your body and they will comeperfect I don't know what I'm talking I don'tknow why I'm talking I just want the biryani to be ready and yummy yummyyamash.

A total of around 35 minutes switch off the flame but do not open thehandi yet you let this sit for another 10 minutes like this after which we aregoing to open the lid and going to see what's happening there time to open the biryani take a deepbreath here is the dough that we need to crack open so on it Oh.

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lot of people think I'm over acting if the camera was not there I would bedancing ok but anyway see look at this rice howbeautiful how pearls like okay now at the bottom look at this chicken wow each pieceneed to have a slight coloring that's when you get a fantastic flavor you know when the meat is slightlybrowned and it gets a kind of aroma that totally you will get lost so dear friends this biryani is all ready now i have some awesome raita here andtime to enjoy you know look at this look at this biryani isn't this rice just like pearls thechicken just tender and look at this little bit of onion salad along with awesome raita and then therule for any good biryani is eat it hot fresh and with your hands can take apiece of chicken along with the rice Vah!.

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you know when i made the chickenbiryani first couple of years there were a lot of people they thought that it wasvery difficult once they made the biryani i've got probably a few thousands ofemails from people saying that they followed the recipe and they got thebest biryani they have ever eaten it's not me it is you who can makeperfect biryani at home but whenever you take a bite of the biryani thank me forteaching you this awesome recipe and that's it that will make me even morehappy now the time to eat biryani.

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Vah! what a flavor what a flavor haha and you see the chicken you know it would just come out thebone if it is perfectly cooked and if youmarinate it overnight I'm telling you the chicken will just melt in your mouth.

Huh my wife things when the biryani is done you know that day I get over excited andI show in all aspects make this biryani and serve your husband and you willsee how excited he will be but do not forget vahrehvah is all about inspiringothers to cook, so please post your recipes and cooking tips at vahrehvah.

com so others can benefit from your greatcooking one last bite for you to see hmm.

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