The popular Indian rice recipe biryani.
Hello, qurator team and food lovers greetings 🙏. here is my entry for the top chef contest recipe made with rice. As an Indian I love rice and I love cooking also. We have many varieties of rice on the menu each made in different ways. Today I am featuring biryani, a dish which India is famous for. it is quite a big procedure but the result is well worth the time and effort. It is a dish made with rice mixed with vegetables or meat, eggs. a favorite for parties, gatherings, or special guests. the method of preparation differs considerably from place to place and even from family to family. In my family recipe we use chicken and our special blend of spices. It is a very popular but demanding dish that I teach in my cooking classes. Norwegian love it and enjoy cooking it as well eating it. so let us start.
Ingredients:
3 cups of long-grained basmati rice.
400 grams of chicken breasts and legs, cleaned and rubbed with 2 tsp salt and 1.5 tsp turmeric
1 cup yogurt 10% fat
1 big onion
2 tomatoes
2 tbsp homemade ginger- garlic paste.
juice from 1/2 lime
3 tbsp Ghee or butter
1 tsp Kashmiri chili powder
2 tsp garam masala
1 tbsp coriander powder
1 tsp cumin powder
1 tbsp salt
fresh coriander
1/2 cup almonds
2 tbsp sun-dried onion
2 tbsp dried mint.
1 small carrot finely grated
whole spices 1-star anise, 2 cardamom pods, 10 peppercorns, 6 cloves,
3 cm cinnamon bark, 3 bay leaves
preparing rice for biryani
wash the rice and soak it in the water for at least 1/2 hour. Boil 2 liters of water with 1 tbsp salt. meanwhile, we do some other preparations.
Chop the onion, tomatoes, and coriander.
Using very little butter, fry the almonds and then sundried onion which we will use later for garnish.
Marinate the chicken with garam masala, Kashmiri chili powder, coriander powder, cumin powder, ginger-garlic paste lime juice, yogurt, and 1 tbsp each chopped fresh coriander and dry mint. cover and set the side till the rice is prepared.
now the water is boiling so add some whole spices 1-star anise, 6 cloves, 2 cardamom pods, 10 peppercorns, 2 cm cinnamon bark 3 bay leaves. then add the soaked, drained rice and cook the rice until 70% done.
drain the rice and spread it in a pan. To give the dish more color I add the carrot, finely grated with 1.5 tbsp butter.mix thoroughly.
Preparing biryani:
melt 1.5 tbsp butter in a large pot. add the remaining whole spices and then the chopped onion. when the onion becomes translucent add the chopped tomatoes stir until cooked. add the marinated chicken.
stir the chicken until it starts releasing water. add 1/2 cup water and cook until done
Now that our chicken is done we divide it into two portions. one portion remains in the bottom of the pot. cover with a layer of half the rice. then a layer with the second portion of the chicken and finally the rest of the rice.
On the top layer of rice sprinkle 1 tbsp each dry mint leaves, chopped fresh coriander, and fried onion. place a frying pan on the burner, medium heat. cover the pot and place it on the frying pan such that the pot is directly touching the bottom of the frying pan. cook for 20 minutes. this is done to avoid burning.
Our biryani is now ready. Garnish with the fried almonds and fried onion. Serve with some fresh salad with cucumber, tomatoes, onion, pomegranate, or some raita made with yogurt.
Thank you for enjoying my cooking.