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Biryani – one of the most famous dishes of Indian cuisine. It was brought to India by the Persians, in whose language “biryani” means “roasted”. This is classic a combination of rice with vegetables, meat and spices, but there are important differences in this recipe. Rice is cooked separately, and the dish is prepared in layers according to certain rules and techniques.

From this taste features Biryani come out completely different. And the variety of spices, which each cook adds according to his own vision, make this dish one of the most aromatic and amazingly tasty. It was once a dish for the royal family. Try it to prepare Biryani and you will make sure of it.

Biryani – ingredients

  • Marinade
  • Chicken – 600 g.
  • Yogurt – 150 g.
  • Oil – 1 tbsp.
  • A set of spices – 2 tbsp.
  • Coriander (powder) – 1/2 tsp.
  • Cumin – 1/2 tsp.
  • Red ground pepper – 1 tsp.
  • Turmeric – 1/4 tsp.
  • Nutmeg – 1/4 tsp.
  • Sugar – 1/2 tsp.
  • Salt – 2 tsp.
  • rice
  • Basmati rice – 350 g.
  • Salt – 1,5 tsp.
  • Oil – 1 tbsp.
  • Vinegar or lemon juice – 1 tbsp.
  • For meat
  • Oil – 60 ml.
  • Ghee – 2 tbsp.
  • Onion – 2 pieces of medium size.
  • Bay leaf – 3 pcs.
  • Carnation – 5 pcs.
  • Cardamom – 4 seeds.
  • Star anise – 5 pcs.
  • Cinnamon stick – 2 pcs.
  • Cumin (starseed) – 1/2 tsp.
  • Black pepper with peas – 1/2 tsp.
  • Garlic – 6 cloves.
  • Ginger – 10 g.
  • Tomato – 1 pc.
  • Red hot pepper – 1 pc.
  • Prunes – 5 pcs.
  • Raisins – 15 pcs.
  • Salt – 1/2 tsp.
  • A set of spices – 1 tsp.
  • For a meal completely
  • Oil – 1 tbsp.
  • A set of spices – 1 tsp.
  • Cilantro is a bunch.
  • Mint – 2 sprigs.
  • Lemon – 1 pcs.

Biryani – cooking recipe

Wash the rice well several times and leave it in water.

In a bowl, mix the chicken marinade: yogurt, oil, all the spices, sugar and salt. A set of spices can be bought ready-made, or you can mix bay leaves (powder), cinnamon, garlic (powder), cardamom, ground black and white pepper, fennel, and anise yourself. We improvise and are guided by our own taste. You can’t spoil it here.

We dip portioned pieces of chicken into the marinade. It can be fillets, thighs or legs. Let it stand for an hour.

Meanwhile, heat a deep frying pan with a thick bottom. Fry the finely chopped onion in ghee and oil until it turns golden brown.

Pour 4 tablespoons of water. When it almost evaporates – add whole spices – bay leaves, cloves, slightly crushed cardamom seeds, anise stars, cinnamon sticks, cumin (ziru) and black peppercorns. At the same time, we add finely chopped garlic and grated ginger.

Put pieces of marinated chicken on the pan and fry for 3-4 minutes.

Add diced tomato, hot pepper, prunes and raisins. Mix well. In a minute, pour in half a glass of water and bring to a gentle boil.

Reduce the heat to a minimum, cover the pan with a lid and leave for 30 minutes. In the middle of this time, mix well one of the components of Biryani.

We put a pan with 1,75 liters of water on the stove. Bring to a boil over high heat. Pour oil, vinegar or lemon juice and salt. Stir and, reducing the heat to a minimum, cook for 5 minutes. After that, drain the water and set the half-cooked rice aside.

Remove the lid from the pan. Increase the heat for 2-3 minutes to evaporate excess liquid. Salt and add 1 teaspoon of spices.

Grease the bottom and walls of a pan with a thick bottom or a cauldron with oil. Spread half of the rice in a layer. Next – the whole chicken together with the sauce in which it was cooked. On top – the remaining rice and 1 more teaspoon of a set of spices. On top of the rice – cilantro, mint leaves and thinly sliced ​​lemon.

Cover the pan with Biryani foil. Tightly close the edges to preserve maximum steam. Cover with a lid. Heat Biryani over medium heat for 4-5 minutes. Next, reduce the heat to a minimum and leave it for 20 minutes.

After that, turn off the heat and leave the dish on the stove under the lid for another 10 minutes. Do not open or mix. Biryani is ready. Bon appetit!

Note

Ghee can be replaced with cream (82,3%)¸ of which you need to take 3 tablespoons, or prepare it yourself. It is not difficult. Butter with a fat content of not less than 82% should be placed in an oven heated to 150 degrees for 1,5 hours in a pan with a thick bottom.

After that, remove the foam (protein that has melted) from the surface. Next, carefully pour the ghee into a glass dish so as not to shake the sediment.

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