I vote you my name is Monica I’m back
with a really classic and simple Indian
recipe today I’m going to show you how
to make a really easy chicken biryani
traditionally Briana’s take a really
long time to cook and have a lengthy
list of ingredients but today I want to
cook a really simplified version one
that you can actually cook and actually
replicate at home so let’s get started
chicken thighs I think because the ones
I’m using a boneless they are really
quick to cook and also renders its own
fats that means it keeps the moisture
within the dish I’m going to first
marinate the chicken so I need a really
thick creamy yogurt so I would suggest
Greek yogurt or even if you have some
natural yogurt is perfectly fine so I’m
using about three tablespoons of yogurt
a little more than a pinch of Kashmiri
chilli powder Kashmiri chilli powder is
akin to paprika so you can’t get whole
of Kashmiri chilli powder just swap it
with a mild paprika the key to this
spice is that it has a really high color
intensity and a really low heat
intensity I’m also adding about half a
teaspoon of turmeric powder so a lovely
nice color and little bit of warmth to
it so those are your basic spices that
you actually want to marinate your
chicken with so give it a good mix
perfect I’m going to just chop my
chicken and you want nice good size
bites so you don’t really want to be far
too thin I prefer to use my hands so I’m
going to get stuck with my hands here so
I’ll leave this to marinate for about 20
minutes or half an hour I believe you
have over night that’s great and I will
start the base of the curry
while this Vashi marinating I’m using
about 2 to 3 tablespoons of vegetable or
sunflower oil so about 2 or 3 balls of
green cardamom and 1 teaspoon of cumin
seeds and you can hear them sizzle you
just need to actually fry them for a few
seconds kind of release their essential
oils so just some roughly sliced onions
white onions the grate and my heaps on a
medium I say give it about 6 to 8
minutes you want to start to change
color and soften it work so while they
are actually softening I’m going to get
on with after slicing the tomatoes so
what does got some regular
models I’m using about three or four of
these and also a little chilly any birds
actually or just regular miles will be
perfect so you can decide it if you want
but I like a bit of heat in my biryani
because you want the warmth of flavor
and you want the spice as well once that
signs and ground which it is right now
I’m going to add my sliced tomatoes so
give us about two or three minutes and
we nicely soften and go mushy so you
want to actually the back of his form
starts smashing with Marcos ever so
slightly at this stage that also add
some tomato puree now the key to
actually having the market clearing in a
dish like this is two elements really
one is that eruptive thickens the sauce
quite nicely and it gives us a vibrant
color as well so I’m adding about a heat
tablespoon of the amount of Uranus so
mix it really really well at this stage
you can see it’s all nice and mushy my
tomatoes have disintegrated ever so
slightly and the fury is actually mixed
in really really well and also I will be
adding some ginger and garlic paste the
essence of Indian cooking and I think
most homes in India can’t live without
it so good heaped tablespoon of pure
ginger and garlic paste I’m also going
to add some coriander powder now you
want a good heaped teaspoon of it so
this is looking really lovely and while
the heat still on medium I’m going to
add my chicken now the chickens actually
been marinating in the fridge for about
20 minutes till I’ve been making the
base for the gravy you’ve got a little
bit of yogurt in here so one of the
reasons and the key to actually adding
Greek or full fat yogurt is to make sure
that a yogurt isn’t split wala – she
hits the time add a good amount of salt
to season and stir it really really well
now the chicken is nice and thick so at
this stage you let it simmer and just to
make sure that she cooked all the way
through I’d add a tiny touch of water
not a lot maybe about 50 mils of water
just to kind of create a slight
to be quite quite a rich source so seal
the pieces really well well for about
two or three minutes and then you just
stick the lid on and cook on a really
low heat for about five minutes no more
than that because it the rest of cooking
will happen when you actually hear the
rice on top of it okay so while my
chickens actually simmering away for
five minutes I’m going to get the rest
of my ingredients together the key to a
classic chicken biryani is all the other
elements that actually go into the dish
so first things first I’m going to
actually get the Safran will go on so
I’ve just got a few strands with Safran
because I think it’s a lovely lovely
flavor that as she goes through the rice
and to this I’m going to add two to
three tablespoons of warm milk what the
milk does the actually loosens the
strands of saffron and the more soaks in
the yellow it gets and it lends a lovely
flavor to the rice and also a lovely
color to the rice so at this stage I’m
going to chop some coriander fresh
coriander and fresh mint so a nice good
generous handful which goes over the
rice I would actually recommend using
rice that’s basmati and one that
actually is already cooked means that
you actually save on time as well when
you’re cooking the biryani so that’s
done and now we’ll actually check on the
chicken again
so already smelling amazing so you want
to make sure the chickens evenly layered
in the pan to make sure that the rice
actually goes over it it’s really
crucial to use a nice long grain rice
basmati is perfect for a dish like this
because you want those separated greens
you can see I’m spreading it really
evenly with my tablespoon at this stage
what you want to do is turn the heat
completely off
okay so I’ve layered the rice and do
this I’ll add a few ingredients so a
little bit of the saffron milk you can
see that it’s lending a really lovely
color so about half the amount of
saffron milk is what you want at this
stage half a teaspoon of garam masala
powder and then what you want is some of
the coriander and some of the mint so
you can see the yellow greens with rice
the white grains of rice little bit of
garam masala but now at this stage with
the with the heat off again I’m adding
the second layer of rice so I’m using
about 300 grams of rice and you want to
make sure it’s evenly spread
through this is a really good recipe to
begin with as a starter for sometimes
never cooked a biryani before
so once I’ve added the second layer of
rice I’m going to do exactly the same
thing I’ll add the rest of my Safran
I’ll also add some of the garam masala
again and then I’ll add the rest of my
mint and my coriander now at this stage
what I’m going to do is stick the lid
back on and cook this on a really really
low heat for about five minutes and once
that’s done rest for about ten minutes
and we’re good to go you can see that
the old greens still separated and what
the layering process and the steaming
does it just infuses the flavors that
much more so I’m going to just ladle it
out into my serving dish now along with
this abili Ani is really never complete
unless you have some really delicious
accompaniments so I’ve got my boondi
raipur which is actually my favorite and
boondi is basically just a fry gram
flour which you actually have in the
chickpea flour
it’s little crisp morsels which you
actually add to the yogurt I’ve got my
chutneys as well so I’ve got an apricot
and fennel chutney some pickle and also
some onion salad so you don’t really
have to do all of it but I think some of
it would be really lovely to actually
serve along with your Brioni at the end
of the day is a really lovely family
feast so you want to make sure there’s a
good spread for everybody to actually
tuck into and you can see that the
colors are all different there’s a
little bit of white grains of rice
shards of the saffron the fresh mint
coriander and of course a chicken which
is really lovely and a spoonful of my
salad so a little gravy and again you
don’t have to but my Salim essentially
is just an onion base salad with some
tamarind some chilli so there you have
it my easy chicken biryani
it looks utterly wonderful and really
delicious all the flavors comes through
the garden with chilli the hint of spice
as well and are also the balance of the
layers all the spice that we’ve added
Safran the GAR masala and it’s
definitely what to try so for lots more
Indian recipes make sure to check out my
website in the description box below and
also for some exciting and interesting
up on foodtube make sure to subscribe to
the channel as well if you’d like to see
another recipe using saffron make sure
to check out my mango lassi on drinks
tube
[Music]
with a really classic and simple Indian
recipe today I’m going to show you how
to make a really easy chicken biryani
traditionally Briana’s take a really
long time to cook and have a lengthy
list of ingredients but today I want to
cook a really simplified version one
that you can actually cook and actually
replicate at home so let’s get started
chicken thighs I think because the ones
I’m using a boneless they are really
quick to cook and also renders its own
fats that means it keeps the moisture
within the dish I’m going to first
marinate the chicken so I need a really
thick creamy yogurt so I would suggest
Greek yogurt or even if you have some
natural yogurt is perfectly fine so I’m
using about three tablespoons of yogurt
a little more than a pinch of Kashmiri
chilli powder Kashmiri chilli powder is
akin to paprika so you can’t get whole
of Kashmiri chilli powder just swap it
with a mild paprika the key to this
spice is that it has a really high color
intensity and a really low heat
intensity I’m also adding about half a
teaspoon of turmeric powder so a lovely
nice color and little bit of warmth to
it so those are your basic spices that
you actually want to marinate your
chicken with so give it a good mix
perfect I’m going to just chop my
chicken and you want nice good size
bites so you don’t really want to be far
too thin I prefer to use my hands so I’m
going to get stuck with my hands here so
I’ll leave this to marinate for about 20
minutes or half an hour I believe you
have over night that’s great and I will
start the base of the curry
while this Vashi marinating I’m using
about 2 to 3 tablespoons of vegetable or
sunflower oil so about 2 or 3 balls of
green cardamom and 1 teaspoon of cumin
seeds and you can hear them sizzle you
just need to actually fry them for a few
seconds kind of release their essential
oils so just some roughly sliced onions
white onions the grate and my heaps on a
medium I say give it about 6 to 8
minutes you want to start to change
color and soften it work so while they
are actually softening I’m going to get
on with after slicing the tomatoes so
what does got some regular
models I’m using about three or four of
these and also a little chilly any birds
actually or just regular miles will be
perfect so you can decide it if you want
but I like a bit of heat in my biryani
because you want the warmth of flavor
and you want the spice as well once that
signs and ground which it is right now
I’m going to add my sliced tomatoes so
give us about two or three minutes and
we nicely soften and go mushy so you
want to actually the back of his form
starts smashing with Marcos ever so
slightly at this stage that also add
some tomato puree now the key to
actually having the market clearing in a
dish like this is two elements really
one is that eruptive thickens the sauce
quite nicely and it gives us a vibrant
color as well so I’m adding about a heat
tablespoon of the amount of Uranus so
mix it really really well at this stage
you can see it’s all nice and mushy my
tomatoes have disintegrated ever so
slightly and the fury is actually mixed
in really really well and also I will be
adding some ginger and garlic paste the
essence of Indian cooking and I think
most homes in India can’t live without
it so good heaped tablespoon of pure
ginger and garlic paste I’m also going
to add some coriander powder now you
want a good heaped teaspoon of it so
this is looking really lovely and while
the heat still on medium I’m going to
add my chicken now the chickens actually
been marinating in the fridge for about
20 minutes till I’ve been making the
base for the gravy you’ve got a little
bit of yogurt in here so one of the
reasons and the key to actually adding
Greek or full fat yogurt is to make sure
that a yogurt isn’t split wala – she
hits the time add a good amount of salt
to season and stir it really really well
now the chicken is nice and thick so at
this stage you let it simmer and just to
make sure that she cooked all the way
through I’d add a tiny touch of water
not a lot maybe about 50 mils of water
just to kind of create a slight
to be quite quite a rich source so seal
the pieces really well well for about
two or three minutes and then you just
stick the lid on and cook on a really
low heat for about five minutes no more
than that because it the rest of cooking
will happen when you actually hear the
rice on top of it okay so while my
chickens actually simmering away for
five minutes I’m going to get the rest
of my ingredients together the key to a
classic chicken biryani is all the other
elements that actually go into the dish
so first things first I’m going to
actually get the Safran will go on so
I’ve just got a few strands with Safran
because I think it’s a lovely lovely
flavor that as she goes through the rice
and to this I’m going to add two to
three tablespoons of warm milk what the
milk does the actually loosens the
strands of saffron and the more soaks in
the yellow it gets and it lends a lovely
flavor to the rice and also a lovely
color to the rice so at this stage I’m
going to chop some coriander fresh
coriander and fresh mint so a nice good
generous handful which goes over the
rice I would actually recommend using
rice that’s basmati and one that
actually is already cooked means that
you actually save on time as well when
you’re cooking the biryani so that’s
done and now we’ll actually check on the
chicken again
so already smelling amazing so you want
to make sure the chickens evenly layered
in the pan to make sure that the rice
actually goes over it it’s really
crucial to use a nice long grain rice
basmati is perfect for a dish like this
because you want those separated greens
you can see I’m spreading it really
evenly with my tablespoon at this stage
what you want to do is turn the heat
completely off
okay so I’ve layered the rice and do
this I’ll add a few ingredients so a
little bit of the saffron milk you can
see that it’s lending a really lovely
color so about half the amount of
saffron milk is what you want at this
stage half a teaspoon of garam masala
powder and then what you want is some of
the coriander and some of the mint so
you can see the yellow greens with rice
the white grains of rice little bit of
garam masala but now at this stage with
the with the heat off again I’m adding
the second layer of rice so I’m using
about 300 grams of rice and you want to
make sure it’s evenly spread
through this is a really good recipe to
begin with as a starter for sometimes
never cooked a biryani before
so once I’ve added the second layer of
rice I’m going to do exactly the same
thing I’ll add the rest of my Safran
I’ll also add some of the garam masala
again and then I’ll add the rest of my
mint and my coriander now at this stage
what I’m going to do is stick the lid
back on and cook this on a really really
low heat for about five minutes and once
that’s done rest for about ten minutes
and we’re good to go you can see that
the old greens still separated and what
the layering process and the steaming
does it just infuses the flavors that
much more so I’m going to just ladle it
out into my serving dish now along with
this abili Ani is really never complete
unless you have some really delicious
accompaniments so I’ve got my boondi
raipur which is actually my favorite and
boondi is basically just a fry gram
flour which you actually have in the
chickpea flour
it’s little crisp morsels which you
actually add to the yogurt I’ve got my
chutneys as well so I’ve got an apricot
and fennel chutney some pickle and also
some onion salad so you don’t really
have to do all of it but I think some of
it would be really lovely to actually
serve along with your Brioni at the end
of the day is a really lovely family
feast so you want to make sure there’s a
good spread for everybody to actually
tuck into and you can see that the
colors are all different there’s a
little bit of white grains of rice
shards of the saffron the fresh mint
coriander and of course a chicken which
is really lovely and a spoonful of my
salad so a little gravy and again you
don’t have to but my Salim essentially
is just an onion base salad with some
tamarind some chilli so there you have
it my easy chicken biryani
it looks utterly wonderful and really
delicious all the flavors comes through
the garden with chilli the hint of spice
as well and are also the balance of the
layers all the spice that we’ve added
Safran the GAR masala and it’s
definitely what to try so for lots more
Indian recipes make sure to check out my
website in the description box below and
also for some exciting and interesting
up on foodtube make sure to subscribe to
the channel as well if you’d like to see
another recipe using saffron make sure
to check out my mango lassi on drinks
tube
[Music]
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