Over the past seven years, I have learned to cook a variety of non-vegetable dishes, but my all-time favorite is Chicken Biryani. Nor do I use the same kind of chicken in this one. This also tastes different to you every time and, believe me, it turns out great. When we were in the UK, all the British would come to our friends’ house for dinner and ask me to make one. biryani After chicken tikka, that is the national dish there. One of my friends worked for a good man Indian restaurant and he said that the most popular rice dish is definitely Biryani. So I will try my recipe for this delicious dish and you can try it out and let me know how it turns out.
Unlike all other recipes, it is not very straightforward to use this variation of chicken. I usually make biryanis at home the next day after I make the chicken stew. So it happens, as it happened yesterday, indeed, from the chicken’s eyebrow. So there are some rules that must be followed before I start telling the story.
- If your chicken broth is seasoned, then don’t add more to the biryani. I will just leave the spices on the other side to add the oil. If, however, your chicken is mildly seasoned, you may need to add some extra seasoning to make it as spicy as you like.
- If your chicken is dry (which happens when people need to eat more and only the chicken is left.) then I recommend that you add a simple greasing like olive oil, onions and spices. Fry until it becomes golden and then add chicken and fry some more. Now add a little tomato puree and water and salt. If needed, add salt. spices I usually use as biryani masalas at this place any Indian spices. So round one I add a couple of tsp biryani masalas to the chicken and make the sauce.
- If you make chicken tikka, you can do the same and add gravy to it. You can also make a sauce for barbequed chicken.
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So now that you have some leftover chicken, let’s look at rice. I usually use free rice as it is very easy to do it without any method and then check how much is cooked. So I add 1 cup of rice (if you have a bowl of chicken stock 1) and I add 1 1/4 cups of boiling water with 1 tsp of oil to cover the rice and not stick together. I also add a pinch of coriander and one banana to give the rice color and flavor.
Now the microwave is ready. I recommend a small pot with a lid in which you can layer the biryani. Now brush some oil on the pot (you can also brush it with butter if you want) and start on the bottom of the tomato ring. Who is the trigger layer, and the trigger layer. Continue until the end. Now make some holes in this biryani with a stick and add some milk (about 1 tsp in each hole, I make about 8-10 of them) now cover the pot with a lid and also surround it with silver foil to steam it. it does not come out. Now put it on gas flat tawa and heat it. Once it’s heated, keep your pot in it and turn the flame down to low. Now keep this for 50-60 minutes and then remove the pot and keep it directly on the hob but with the flame switched off. Cook the biryani with this heat for another half hour or so. After this remove the plate and serve this biryani hot. You can garnish with some freshly chopped coriander leaves.
Note: You can also use an oven to cook this biryani in the oven for 40-45 minutes on medium heat. If you are using a hot plate instead of a gas hob then you will have to adjust the heating time as you cannot adjust it easily on the botplato.
I hope you all enjoy this biryani. And make sure you run with many types of chicken to give you a different flavor every time. Now this is the dish of my beloved husband.
