![]() ![]() Marinate chicken using ingredients under marination.If using normal rice (not basmati) soak it for 30 minutes. Soak rice for at least 20 to 30 minutes.½ tsp stone flower / dagad phool/ kalapasi (optional) Preparation for the recipe (or use 2 tsps readymade biryani masala or garam masala ) ½ to ¾ tsp biryani masala or garam masala powder Other ingredientsģ ¼ cups water or thin coconut milk(if using normal rice use little more water)Ģ green chilies / hari mirch sliced or chopped ¼ tsp red chilli powder / lal mirch powder Upon getting several requests I have updated it here. This is the old version of the same chicken biryani many readers have been following since 2012. Since I have young kids at home., these levels work well for us. ![]() My recipes are usually low on heat for the Indian taste buds. Please do adjust the amount of heat in the recipe.This ratio works pretty well with any aged basmati rice. The quantity of water I have mentioned in the recipe card works well for me with Lalquilla old malai basmati rice. However it can be replaced with chicken stock. Water : This recipe uses plain water to cook the chicken biryani.So do not skip rinsing & soaking the rice well before using. Soaking the rice helps to cook the rice grains to fluffy & long. This prevents the rice grains from turning mushy. Preparing rice : Basmati rice has to be rinsed very well a few times in ample amount of water to get rid of the starch.If you do not eat curd then can substitute it with coconut milk. Marinating and resting chicken makes it soft & succulent, so do not skip that. Yogurt tenderizes the chicken & the spices enhance the flavors. Marination: Marinating chicken with yogurt & spices is the first key step to make the best chicken biryani.But ghee adds a unique aroma to the dish. Since this recipe does not follow the traditional method, you can also make it using oil. Ghee : Traditionally chicken biryani was made using ghee. If you prefer soft, tender & succulent pieces of chicken in your biryani, then just use chicken thighs & drumsticks.Īlways use bone-in chicken as it helps the dish to turn out more flavorful.Ĥ. However I always find chicken breast pieces dry out if not marinated well with yogurt. Chicken: We usually use up the cut whole chicken to make the chicken biryani. If you do not have a ready made or store bought masala, you can make it in just few minutes.ģ. I am also sharing the ingredients for an instant biriyani masala powder. So choose a good quality ready made garam masala powder or biryani masala. Biryani masala (spices): Good quality whole spices & spice powders elevate the flavor of chicken biryani. Though this biryani is made in a pressure cooker or pot, the texture of rice grains will come out right without getting mushy if made with aged rice.Ģ. This kind of rice is more firm & fluffs up well in chicken biryani without turning mushy. For best results choose premium quality basmati rice that is labelled as AGED. Basmati rice: There are so many kinds of basmati rice available in the market. The choice of good quality basmati rice, whole spices, spice powders, chicken & ghee all contribute to the flavors of chicken biryani.ġ. To make a good biryani, always use best quality ingredients. Towards the end if the rice is under cooked, you can sprinkle little hot water & cook covered further.
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