Define Biryani and Simple and Easy Recipe of Chicken Biryani

Biryani

Biryani originates in Central Asia, it is a popular food in South Asian countries, especially in Pakistan, India, Bangladesh, etc. Biryani is a special type of food that is cooked with fragrant rice, hot spices, ghee/oil, and raw meat. It spread through the Muslims of the world. The meat of the raw biryani is first cooked separately and the boiled rice is spread evenly over it. Then the mouth of the pot is covered with flour and it is put in the oven.

Chicken Biryani

Different ingredients are used in biryani depending on the region. However, meat (chicken, goat, beef, lamb, shrimp, or fish) and rice are the main ingredients of biryani. Biryani rice is always used in long or thin varieties like Tulshimala, Basmati, or Kalijira rice, or Sella rice. The biryani rice is first well washed. Then it is soaked for several hours. Then cumin seeds and hot spices are mixed in hot water, then boiled / half boiled with rice soaked in it. Large chunks of marinated meat, be it chicken or mutton, or beef, are mixed with rice. between the two layers of rice and meat in the pot, the oil or ghee is given in the layer. Also, various spices are mixed. In the end, the mouth of the pot is closed with flour. Potatoes and prunes, yogurt is used in biryani.

The Main Ingredients of Biryani are Rice, spices, vegetables (mainly potatoes, meat, or eggs), yogurt, with more optional ingredients (e.g. dried fruits). The main ingredient with biryani spice is chicken or goat meat; Beef or seafood is used instead of special breeds. Biryani is usually served with chutney, boiled eggs, raita, and salad. In the case of traditional biryani, rice is added to the meat. Biryani is very popular at weddings, especially for Hindu and Muslim weddings.

The rice of biryani is not washed or boiled because the aroma of the rice keeps intact in the biryani. Rather pre-boiled hot water is added. Biryani usually includes lentils (usually beef, chicken, seafood, or vegetables) as the main ingredient in meat dishes. In these terms, meat and basic ingredients are usually cooked separately. Sometimes it is made using the dam-cooking method.

There are many differences in biryani in their countries. It is usually served on special occasions. Biryani is made with roasted meat and rice is a very special delicious dish. It is also known as Biryani, etc. The biryani is fried with fragrant rice ghee before cooking. Hence this naming. The word "Biran kara" used in the greater Mymensingh region is a variant of this Persian word.

The Difference Between Biryani And Polao

The biryani and polao are both are cooked with fragrant rice and meat. However, there are some differences between them. It is optional to give or not to give meat in polao. Their polao is cooked with gosht. In Asian countries like Bangladesh, India, and Pakistan, polao is cooked in the same way. The variety of ingredients in biryani spices is much higher, the spices are also used in relatively large quantities. As a result, the spice of biryani is much harder than that of polao. The rice is washed, left for a while, and then boiled in water before cooking the polao.

Chicken Pulao

The Difference Between Tehri and Biryani

Tehri can be called a special refined type of biryani. The amount of meat in Tehri is less. Potatoes and bones are more. In Kashmir, Tehri is sold as street food.

In the countries of the Indian subcontinent, like other food items, vegetables are used in biryani. Biryani usually uses spices like nutmeg, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, etc.

Hyderabadi Biryani is one of the most famous biryani in Pakistan. Some say Hyderabadi biryani is synonymous with Hyderabad. In Hyderabad, it is known as Hyderabadi Biryani, It is made with basmati rice, spices, and goat meat. The popular variety uses chicken instead of goat meat. sometimes we used buffalo/cow or beef in Hyderabadi biryani. Hyderabadi Biryani is made with small cubes of meat, regular spices, onions, and many tomatoes. It has a distinct tomato, cumin, and coriander flavor.

Sindhi Biryani is well known in Pakistan for its exotic and fragrant rice spicy taste, and delicate meat. Sindhi Biryani is one of the most popular Pakistani and Sindhi food menus. Sindhi biryani is made from a mixture of meat, basmati rice, vegetables, and various spices.

Biryani in Iraq is usually based on saffron. It is popular throughout Iraq, especially in Iraqi Kurdistan.  This biryani is mostly made with rice and meat with fried onions, fried potato cubes, nuts, and raisins. Sometimes, a sour or spicy tomato sauce is served next to it.

A word called Iberian was coined in Iran. For this reason, lamb or chicken meat was marinated at night with yogurt, herbs, spices, dried fruits such as raisins, prunes, or pomegranate seeds. And was later cooked in the oven.

Chicken Biryani

Biryani is a popular word in Afghanistan. Is. This biryani is made by cooking meat and rice together but this type of biryani is made without any other spices used in the biryani. Afghan biryani uses lots of dried fruits such as raisins and less meat.

Nasi Kabuli is an Indonesian spicy steamed rice dish, cooked with goat meat broth, milk, and ghee. Nasi Kabuli comes from polao which is an Afghan word. It is similar to biryani served in the Indian subcontinent. Nasir biryani dishes are very popular in Malaysia and Singapore. It is also served in restaurants as an important part of Malaysian Indian cuisine.

In Thailand biryani is commonly known by many names. This biryani usually uses chicken, beef, or fish. In Thailand biryani is usually served with sour sauce.

Chicken Biryani

There is one more scary thing which people order in only and on which Pakistan's whole delivery economy is dependent. And then the scariest dish is "Biryani".

In Pakistan, the most ordered dish is "Biryani" And you know why is it ordered? Because people think. The cooking method of Biryani is very difficult. It's not at all difficult.

Chicken Biryani

Recipe of Chicken Biryani

There are two easy steps to making Chicken Biryani.

Ingredients Of the First step

• Rice = 700 grams
• Cardamom = 2
• Cinnamon = 2 Inch pieces
• Bay leaves = 2
• Black pepper = 1/2 tsp
• Cloves = 5 to 6
• Cumin seeds = 1/2 tsp
• Star anise = 2
• Salt = as you required or as your taste
• Oil = 2 tbsp
• Kewra water = 1 tbsp
• Water = as you required

Boiling Method of Chicken Biryani Rice

Now, look at this. This rice is soaked for 10 to 30 minutes depending on your rice quality. And after soaking it for 10 to 30 minutes.

Turn on the flame. take a pan, and add the water to the pan then add all the spices like Cardamom, Cinnamon, Bay leaves, Black pepper, Cloves, Cumin seeds, Star anise, salt, kewra water, and oil then add in the rice.

When you add the biryani rice to the boiling water, so first bring it to a roaring boil. the grain cooks well. Then after that lower the flame. If you keep your flame high while boiling the rice, the grain of rice will break.

Don't cook the rice more than 80%. Perfect! Rice is also cooked. Drain the water from the rice and let it be cold in the pot so that the water can drain out completely.

Boiled Rice

Second Step of chicken biryani

Ingredients of the second step

• Chicken = 1 kg
• Saffron = 1 pinch (optional)
• Mint = 4 tbsp
• Coriander powder = 1 tbsp
• Red Chilli powder = 1 tsp
• Green Chilli paste = 1 tbsp
• Ginger paste = 1 tbsp
• Garlic paste = 1 tbsp
• Green Chillies = 5 to 6
• Red chilli flakes = 1 tsp
• Onions = 150 grams
• Yogurt = 100 grams
• Tomatoes = 150 grams
• Fresh Coriander = 4 tbsp
• Salt = as you required
• Bay leaves = 3 to 4
• Water = if you need.

Chicken preparation method

Now the second step of making chicken biryani is more simple.

Mix everything together. If you want to make Chicken Biryani so add Chicken and if you want to make Mutton Biryani so add Mutton, but today I am making chicken biryani, so I add chicken.

If you're making Chicken Biryani so add a little brown onion also. The chicken will cook faster. So that's why onion will give that color.

Very little saffron as you like its optional, half mint, Coriander powder, Red Chilli powder, Green Chilli paste, Ginger Garlic paste, Green Chillies, Yogurt, half Tomatoes, Red chili flakes, and salt

Now,  If you use Mutton, so without even thinking just add an equal quantity of Mutton and Onions. If it's Chicken so add half Onions and half brown onion because, in Mutton, onions get time to cook. In the Chicken, onions don't get that time to cook. That's why add (fried onions) with onions.

For roasting the chicken. add oil to a pan. Don't add too much oil. Biryani is a dish in which you should not add much oil. Because the extra amount of oil will cover the rice.

If your Biryani will get cold, the oil will cover the rice and you won't get that original taste of the biryani. Stir with a wooden spoon so that the rice doesn't break.

Every grain has its value. Now just roast the Chicken. In this pan, I am roasting the Chicken. later will shift it in another pot. And always roast on low flames and use a heavy bottom pan.

When rice is stacked together, they get spoiled, so I'll just spread them. So normally people say that in Biryani we should use Basmati Rice and that is the biggest misconception. In many parts of the country in Pakistan Sella rice is used.

If you use strong smelling rice for Biryani then there's no point in using all the masala. If you're using the masala's so you want the kind of rice, which soaks up the aroma of the masala's and not just leaves its aroma in it. You want rice that absorbs and soaks flavors and doesn't have too much flavor of its own to use Basmati rice. Done! Chicken is cooked.

Cooked Chicken

Layering the Rice and Chicken for making Chicken Biryani

Now, Take a big pot and in this add rice to the bottom. The reason I add rice at the bottom is that it gets crispy. Now chicken pieces. What I do is, layer the chicken. It's smelling so good. So here goes the masala. This is the base. Now rice. Rice goes on top of the chicken. I'll make a liquid spice mix. Very little water just to strain it. Milk, saffron water, now add oil, half Mint, half tomatoes, brown onion, salt, very little fresh coriander.

Now Biryani is ready for Dum. On low flame. Close the lid, and forget it now. Because now it will get the dum. after 20 minutes open the lid and check the rice. It's ready!

The aroma of biryani has given the idea of flavors. Masala and chicken! You see that! Well-cooked rice! See the chicken of biryani is just coming off the bone. Now chicken biryani is ready.

chicken biryani