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| Name | SHAHENSHAH-E-BIRYANI I CHICKEN BIRYANI RECIPE I BIRYANI RECIPE I SPECIAL BIRYANI I TASTY INDIAN FOOD |
| Video Uploader | Video From Tasty Indian Food |
| Upload Date | This Video Uploaded At 11-07-2020 04:30:02 |
| Video Discription | Hello Everyone, Welcome to our YouTube Channel Tasty Indian Food. About this Video : Diced with homemade spices and zaffrani aroma presenting to you a dish which I guess is coveted by all of us! Shahenshah e Biryani recipe: Basmati Rice:500gm-serves 3 Chicken:750-800gm Jyoti potatoes:450gm 4 medium sized onions Step 1: Marination- A.Marinade the chicken and let it rest for 1-2hrs, 1hr min with: salt 2 tsp, Turmeric powder half tsp, red chilli powder 1tsp, 5 tsp curd pinch of orange food color - do not overdo, as powdered food colors are already concentrated 4 tsp ginger garlic paste B.Marinade the potatoes and rest for half hr with: Salt 1tsp Turmeric powder half tsp Red chilli powder half tsp Kashmiri laal mirch powder half tsp Curd 3 tsp C. Soak some Kesar strands to one cup of hot boiled milk, and let it rest for 1hr - if you dont have saffron strands at home then you can also add a pinch of food colour D. Soak the washed Basmati rice in water for an hour or two Step 2- Frying: A. Fry the 4 medium sized onions finely chopped until it turns golden brown, you will need 2 cups of refined oil and 1 tbsp of ghee for frying. B. After the onions fry the potatoes in this same oil till the potatoes turn brown; do not fry more than 2-3 mins as we will boil the potatoes separately, this step is only done for getting the brown overcoat C. After frying the potatoes, take out about 1 cup of oil from the pan-we will need this oil later, to the remaining oil add the marinated chicken and fry the chicken in high flame-the lid should be closed- for about 5 mins, then lower the flame and let the chicken simmer in very low flame for 15-20 mins lid closed. After 20 mins when u will see that the chicken is soft enough for eating, switch off the flame. Chicken is ready. Next take out the chicken pieces in a plate and pour only the chicken stock in a pressure cooker, add the fried potatoes to this pressure cooker and add a tsp of sugar to it. Close the pressure cooker and in high flame, pressure cook the potatoes until 3 whistles. Potatoes are ready now. Step 3. Cooking the rice Spices required 1. 6-7 cardamom 2. 4-5 bay leaves 3. 3-4 cinnamon sticks 4. 8-10 cloves In a large pan add 1.5 litres of water, next put the flame on high temperature, next put 3-3.5 tsp of salt to this hot water, mix it and taste it, if it is tasting salty only then the rice will gain the salty taste otherwise the rice will taste flat. So add the salt accordingly..first put 3 tsp then taste the water then add some salt if the water is not yet salty .But remember that the water should not be excessively salty-this is a crucial step. After adding the salt add the spices given above and close the lid of the handi to let the water come to a good boil. Squeeze half a lemon to this water optional step as it makes the rice colour clear white When the water is boiling nicely add the soaked basmati rice to it.again close the lid to let the rice come to another boil. When the rice water is boiling open the lid and let the water simmer in medium flame. When the rice gets 80% done we are good to strain the excess water from our rice.So our rice is done Additional step: In a bowl mix 3tsp of rose water, 1tsp of kewra water, 2-3 drops of meetha ittar ,pinch of food colour, and mix it well Step 4. Assembling In a large pan/handi 1.Pour the potatoes first 2.Next will go the chicken pieces 3.Sprinkle half of the fried onions 4.Sprinkle 2tbsp of biriyani masala donot overuse biriyani masala; the biriyani masala should cover the chicken adequately and evenly 5. Add aloo Bukhara 5-6 - this step is optional, it enhances the taste but you may not use it. 6. Add half of the rice slowly and evenly, should not cluster at the centre 7. To this layer of rice add mawa/khoya -it softens the Biryani rice. this step too is not compulsory 8.add the remaining rice 9.next add all the remaining fried onions to the top layer of rice 10. Add the half of the refined oil, stored after frying the potatoes. 11.1 tsp of biriyani masala 12. Rose essence mixture 13. Lemon juice -1 whole lemon 14. 2tsp ghee Place the handi, place a weight on its top. Put it in high flame for exact 5 mins, next reduce the flame to very low for 15-20 mins till all the juices are absorbed by the rice completely. Biriyani is done๐ค If you like our video then kindly Subscribe and share with your family & Friends. You can also comment for new dishes which you want see in our next video. Thanking You. ............................................................................................................................................... Do Like, Share and Subscribe Our YouTube Channel Links are given below: Youtube : https://www.youtube.com/watch?v=CD2fD... Facebook : https://www.facebook.com/tastyindianf... Instagram : https://www.instagram.com/tasty_india... Thank You. #tastyindianfood [ce9HN_CEzHM] |
| Category | People & Blogs |
| Tags | #tastyindianfood | chickenbiryani | indianbiryani | biryani | bengalibiryanirecipe | biryanitamilrecipe | howtomakebiryani | simplechickenbiryaniforbeginners | muslimstylechickenbiryani | famousKolkatabiryani | famouschickenbiryani | asalanbiryani | aminiabiryani | asalanchickenbiryani | aminiachickenbiryani | easybiryanirecipe | asanbiryanirecipe | originalbiryanimasala | biryanimasala | biryanikamasala |
