Easy & Tasty Chicken Biryani By Wild Cookbook with ENG SUB | Biryani | Charith N Silva
Let’s make the tastiest chicken biryani
Ingredients needed to cook the chicken :
Chicken
Ghee/ oil
Bay leaves
Cumin
Cloves
Cinnamon stick
Onion
Ginger
Garlic
Tomato
Masala powder
Chili powder
Salt & Pepper
Turmeric
Coriander powder
Star anise powder
Cardamom powder
Water
Yoghurt
Lime
Ingredients needed to cook the rice :
Basmati rice
Ghee
Salt
Bay leaves
Cumin
Coriander seeds
Cilantro & mint leaves
Cloves
Cinnamon stick
For the garnish:
Coriander leaves
Fried onion
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BIRYANI RICE | PLAIN BIRYANI RICE | HOW TO MAKE BIRYANI RICE | BIRYANI RECIPE
Biryani Rice | Plain Biryani Rice | How to Make Biryani Rice | Biryani Recipe | Kuska Biryani | Kuska | Kuska Recipe | Plain Biryani Recipe | How to Make Biryani
Ingredients for Biryani Rice:
- Basmati Rice- 500 gms (or 3 US cup measure)
Whole Spices:
- Shahjeera- 3/4 tsp
- Green Cardamom- 5
- Cinnamon stick- 3
- Cloves- 5
- Mace (Javitri)- 1
- Star Anise- 2
- Bay Leaves-2
- Onions, sliced- 2 medium (150 gms)
- Green Chillies, slit- 3
- Ginger Garlic paste- 2 tsp
- Mint leaves- 3 tbsp & a handful for garnish later
- Biryani Masala- 1 tsp (ready made)
- Refined Oil- 4tbsp
- Ghee (Clarified Butter)- 2 tbsp
- Saffron strands soaked in warm milk
- Fried Cashew nuts- 10 whole (optional)
- Birista (Fried onions) - 2 tbsp
- Salt- 2 tsp
- Water- 750 ml
- Milk- 150 ml
- Total 900 ml
(Alternatively, you can add 3.5 US cup measure of water, and 1 US cup measure of milk.)
Preparation:
- Soak saffron strands in 4 tbsp warm milk for minimum 30 mins.
- Wash and soak the Basmati Rice for 30 mins.
- Fry whole cashew nuts in ghee till golden and set aside.
- Slice 2 medium onions and if using Birista, slice one more and fry in oil until golden.
- Set aside for use later.
Process:
- Heat oil and ghee in a heavy bottom pan.
- Add the whole spices, give a stir and when it splutters, add the sliced onions.
- Fry on medium heat for 10 mins till golden. Add the ginger garlic paste and fry on low heat for 2 mins.
- Add the Biryani Masala and mint leaves. Give a stir and add the water & milk.
- Add salt, give a stir and add the slit green chillies.
- Give a mix again and allow it to come to boil.
- Add the drained basmati rice and give a mix.
- Cook on high heat for 3 mins, reduce heat to low and close the lid.
- Continue to cook covered on low heat for 5 mins.
- Remove the lid and gently turn the rice.
- Drizzle saffron milk and ghee on top and garnish with fried cashew nuts, mint leaves.
- Cook covered on low heat for 5 mins, switch off heat and rest it for around 10 mins.
- Remove the lid and gently mix the rice.
- Garnish with fried onions on top to serve.
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Simple No Nonsense Chicken Biriyani Recipe | Easy Step By Step Tutorial...
Ingredients list:
STEP 1
700 GR BASMATI RICE - WASH AND SOAK IN WATER FOR AT LEAST 1 HOUR BEFORE COOKING
STEP 2 CHICKEN MARINADE - MARINADE FOR AT LEAST 1 HOUR BEFORE COOKING
1 KG CHICKEN
1 TSP SALT
1 TSP TURMERIC POWDER
1.5 TSP CHILLI POWDER
2 TSP CURRY POWDER
2 TSP CORIANDER POWDER
0.5 CUMIN POWDER
0.5 TSP GARAM MASALA POWDER
4 TBS VEGETABLE OIL
4 TBS YOGURT
STEP 3 RICE:
700 GR BASMATI RICE
1 TBS OIL
3 BAY LEAF (TEZ PATA)
2 STAR ANISE
1 TSP CUMIN SEEDS
2 CINNAMON (CASIA BARK)
5 CLOVE
6 CARDAMIN
1 TSP GINGER PASTE
1 TSP SALT
STEP 4 CHICKEN BHUNA:
3 TBS GHEE
380 GR ONION (3 MED ONION)
1 TBS GINGER PASTE
1.5 TBS GARLIC PASTE
2 TSP SALT
10 GREEN CHILLI
6 ALOO BAKHARA (DRIED PLUM)
STEP 5 LAYER THE BIRIYANI:
1ST LAYER 1 TBS GHEE
2ND LAYER RICE
3RD LAYER CHCIKEN BHUNA
4TH LAYER RICE
TOP REMAINING BHUNA SAUCE & CORIANDER
FOIL THE TOP TO KEEP STEAM LOCKED IN TO STEAM COOK THE RICE.
COOK THE RICE 30 MINS ON LOW HEAT. LEAVE 30 MINS TO REST BEFORE MIXING AND ENJOYING THE AMAZING BIRIYANI...
PLEASE WATCH THE VIDEO TO UNDERSTAND BETTER.
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Arabian Style Chicken Biryani Recipe | How To Make Arabic Chicken Biryani | Chicken Biryani Recipe
Arabian Style Chicken Biryani Recipe | How To Make Arabic Chicken Biryani | Chicken Biryani Recipe | Easy Chicken Biryani Recipe | Arabic Chicken Biryani
Welcome to my channel, In this video I will showing you Arabian chicken biriyani recipe. I Hope you are enjoyed my video.
Please don't forget to subscribe, Like and share with your families and friends.
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Ingredients
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- 1kg chicken cut 12 pieces
- Ghee 1/3 cup around
- Fennel seeds 1 tsp
- Cardamom 4nos
- Cinnamon 2nos
- Bay leaves 2nos
- Onion sliced 2 medium
- Ginger and garlic paste 1 tbsp
- Tomato 2 medium
- Yogurt 1/2 cup
- Arabic masala 2 tsp
- Kashmiri chilli powder 1 tsp
- Coriander powder 1 tsp
- Turmeric powder 1/2
- Salt to taste
- Chopped coriander leaves
- Chopped mint leaves
For Rice Boil
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- Black cardamom 2nos
- Cardamom 5nos
- Cinnamon 2nos
- Star anise 1nos
- Cloves 6nos
- Lemon juice 1 tbsp
- Salt 2 tbsp
- Chopped coriander leaves
- Chopped mint leaves
- Basmati rice 2.5 cups (Soaked before 30 mins)
Dum Layer
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- Fried onion
- Chopped coriander leaves
- Chopped mint leaves
- Garam Masala pinch
- Saffron with rose water (soaked)
- Ghee 2 tbsp
Cover and cook 15-20 mins on low heat
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#chickenmasalabiryani #dumbiryani #chefkayumkitchen
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SIMPLE CHICKEN BIRYANI FOR BEGINNERS | CHICKEN BIRYANI RECIPE FOR BACHELORS
Simple Chicken Biryani for Beginners | Chicken Biryani Recipe for Bachelors | Simple Chicken Biryani for Bachelors | Chicken Biryani with Biryani Masala | Chicken Biryani | Chicken Biryani Recipe | How To Make Chicken Biryani | Easy Chicken Biryani Recipe
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For Vegetarian Recipes follow our sister channel @SpiceSwad
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Ingredients for Chicken Biryani:
- Chicken, large pieces with bones- 1 kg
- Basmati Rice- 700 gms (4 US cup measure)
For Cooking Chicken:
- Onions, sliced- 400 gms (around 5 medium sized onions)
- Ginger Garlic paste- 2 tbsp
- Tomatoes, sliced- 4 medium
- Green Chillies, slit- 6 numbers
- Coriander leaves, chopped- 1 cup
- Mint leaves, chopped- 1 cup
- Whisked curd/plain yogurt- 1 cup
- Ready made Biryani Masala- 5 tbsp
For Cooking Rice:
- Shahjeera (caraway seeds) - 1/2 tsp
- Green cardamom - 4
- Cloves - 4
- Cinnamon- 2 pieces
- Salt- 2 1/2 tablespoon
- Water to boil the rice- around 2.5 litres
- Mint leaves - around 10- 15 leaves
Preparation :
- Clean & wash the chicken pieces. Drain the water or pat dry.
- Slice the onions and tomatoes. Slit 6 green chillies
- Chop 1 cup coriander leaves and 1 cup mint
- Whisk the yogurt and set aside
- Wash & soak the Basmati Rice for 30 mins.
Process :
To cook the Chicken:
- Heat 6 tbsp oil in a heavy bottom pan and add the sliced onions.
- Fry on high heat for around 12 mins till the onions are light brown.
- Add the ginger garlic paste and fry on low heat for 2 mins.
- Now add the chicken pieces, mix and fry on high heat for 2-3 mins.
- Add the ready made Biryani Masala, mix and fry on medium heat for 3 mins after adding a splash of water.
- Readymade Biryani Masala usually contains salt, hence salt is not added while cooking the chicken in this recipe. Do check if the biryani masala you are using has salt in it.
- Now add the sliced tomatoes, mix it well and cook on medium to low heat for 4-5 mins till soft.
- Keep the heat on low and add the whisked curd/yogurt. Give a mix and then add the chopped coriander and mint leaves.
- Cook on low heat for 2 mins till oil separates.
- Cover & cook on low heat for around 20-25 mins till chicken is tender. Remove lid after 10 mins, give a mix and close the lid again.
- Dry up any excess water to get a thick gravy.
To cook the Rice:
- Take one more heavy bottom pan & add around 2.5 litres of water. Place it on high heat.
- You may include the water in which rice was soaked in this 2.5 litres for enhanced flavour & taste.
- Once the water starts to boil or bubble, add Shah Jeera - 1/2 tsp, Green cardamom -4, Cloves - 4, Cinnamon- 2 pieces and Salt- 2 1/2 tablespoon (two and half tablespoon)
- Stir it well to dissolve the salt completely . The water must be very salty.
- Once the water starts boiling, add the strained basmati rice & stir it well.
- Continue to boil it on high heat, stirring few times very gently to not break the rice.
- After 8-9 minutes when the basmati rice is almost done (90%) remove it from heat and strain the water. Set it aside.
Layering the rice and cooked chicken:
- Take a heavy bottom pan and spread half the cooked rice as the 1st layer.
- Now spread the cooked chicken with gravy on top of the rice uniformly as shown in the video.
- Next, spread the balance rice as the top layer.
- Sprinkle some mint leaves on top of the rice. Close the lid and cook on low heat for 7-8 mins.
- Allow it to rest for around 20 mins.
- Once you open the lid, mix the chicken and rice evenly.
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