How To Make Biryani At Home Step By Step Hinz Cooking Recipes
HOW TO MAKE BIRYANI AT HOME STEP BY STEP | HINZ COOKING
Sharing 'how to make biryani' at home step by step. If you looking to cook biryani then watch recipe tutorial. Recipe for beginners and bachelors...
Provided by Hina
Categories Main Course Rice
Time 1h10m
Number Of Ingredients 28
Steps:
- Step 1: Marination
- In a bowl, add ginger garlic paste, salt, red chili powder, turmeric powder, coriander powder.
- Also, add garam masala powder and yogurt.
- Add crushed brown onion and mix well to make a blended paste of all spices.
- Place chicken in a bowl and give it a good mix.
- Marinate Chicken for 60 minutes.
- Step 2: Making Curry
- Now in a pan, add oil and heat it up.
- Add whole garam masala. As it starts popping up, place marinated chicken and cook on high heat.
- As the chicken starts releasing water then add peeled tomatoes and cook on high heat.
- When oil starts to float on the surface then add 200 ml water and cover for 25 minutes to tender chicken on low/medium heat.
- Step 3: Boiling Rice
- Soak basmati rice for 1/2 an hour.
- In a spacious pan, add 500 ml water.
- And add whole garam masala and salt.
- Cover for 10 minutes to make the water steamy and aromatic with gram masala flavor.
- Add rice in hot water and cook until it cooks 80%.
- Drain water from rice and start the layering process.
- Step 4: Layering
- Generously brush oil in biryani pan on the bottom to avoid rice sticking.
- Now place a layer of rice and pour the chicken curry over it.
- At the same time, sprinkle fresh coriander and green chilies at the top of the curry layer.
- Now add 2nd layer of rice.
- Make another layer of chicken curry.
- Now again sprinkle green coriander.
- Cover the chicken top with remaining rice.
- Sprinkle red food color and mix well with the help of a spoon.
- Now squeeze fresh lemon.
- Sprinkle crushed brown onion.
- Pour a few drops of biryani essence.
- To make it more tempting and aromatic, pour saffron milk (In lukewarm milk (3 tsp), add saffron petals and leave it for 1 hour).
- Cover the pan and keep on high heat for 2 minutes.
- After 2 minutes, turn the heat to low to make it steamy. (Dum)
- Keep on dum for 20 minutes.
- After 20 minutes the Hyderabadi biryani will be ready to serve.
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- Make the spice blend. In a nonstick pan over medium heat, toast all the biryani spices until fragrant, about three to five minutes. Take the pan off the heat and let the spices cool for 30 seconds.
- Marinate the chicken. Next, to create the yogurt marinade, add yogurt, ginger, garlic, soaked cashews, nutmeg, ghee and salt to a blender and blend at high speed until smooth.
- Wash the rice and prepare the onions and the potatoes. 30 minutes into the marinating time, begin preparing the other layering elements of the biryani.
- Cook the chicken. Add the remaining onions to your Dutch oven. Saute the onions on low to medium-low heat until softened. Add a teaspoon of garam masala, a teaspoon of salt and two tablespoons of chili powder, and cook until the onions are caramelized.
- Par-cook the rice. While the chicken is cooking, in a separate pot, combine the washed basmati rice, two cups of warm water, a teaspoon of salt and a teaspoon of ghee.
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