Hey people ! This is brother Jabbhar(Abdul Jabbhar). You are watching Food Area Tamil Today we are going to prepare a Chicken Briyani (Chennai Style) with the ratio of 1:1 i.e 1kg of chicken and 1 kg of Rice (Unity Basmati Rice) Wonder! , Why again Chicken briyani?
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Also very very Thank you all for that. Another thing though we already prepared briyani but people are still having lots of Queries regarding that. So Let's try to clarify almost all the doubts for you by cooking this briyani in a very very detailed manner. I will always say " I'm your own Jabbhar bhai " You people proved it by subscribing our Channel Thank you once again (for your love and support).
Now Let's START 👍 We are going to cook 1 Kg Chicken Briyani (Chennai style Chicken vadi briyani) For that first we have to light the stove For preparing 1 Kg of Chicken briyani, we have to add 400 grams of (Sliced) Onions. People are asking that Why am i adding onion first instead of oil.
(Usually people add oil first for preparing briyani) The thing is whether we put oil first or onion first, Our goal is to fry the Onions which will not be affected .
Onions will be fried (Nothing gonna stop it) There is no secret behind it , also taste will not change irrespective of the process.
OK. Now Let's add 200 ml of cooking oil (RICE BRAN OIL). ABDUR RAHMAN: is this the same method which you are doing for many years? Yeah sure, The method which i'm cooking now is how i used to cook in big big marriage functions as feast for many years. Don't doubt that. Add each 1 gram of cinnamon, cardomom and cloves. Let's wait it till onion fried till it becomes red Before lighting the stove, I already rinsed 1 kg of Basmati Rice (Unity Brand Rosanne) very softly, After Rinsing we have to soak the rice by filling new water. Also I washed 1kg of Chicken pieces (Medium size) and Kept it aside. ABDUL : Can we add 1.25 , 1.5 kgs of Chicken for 1 kg Rice instead of 1 kg? Yeah sure , For 1 kg of Rice we can add 1.5, 1.25, 1 kg of chicken. for 2kg chicken some measurements will change which I will say later on. Now Let's wait till the onions becomes Red in color like this.
Now we can see that onion turns Red in colour after frying onions in red color and Indian spices
At this time let's add coriander leaves 1/4 of a bundle or the amount shown in this video Let's keep the stove in low flame so that we can add each and every item slowly keep this Abdul next add mint leaves bro...
(same level as coriander leaves). ABDUL: why are we frying onions till it turns red color Abdul Jabbhar: If we fry the onions like this, Briyani will not spoiled, we can eat eat till midnight. Also it gives flavor and taste to briyani while cooking this coriander leaves itself, we get an aroma which will lasts throughout cooking and while eating briyani let's add mint leaves
Abdul Jabbhar: Abdul, take that Green chillies I'm Adding 3 Green chillies,
and also 2 tbsp of chilli powder,
till now we didn't add Ginger garlic paste and tomatoes
we will add it later Abdul Jabbhar: Abdul, Do you know why we are adding chilli powder first?
Abdul : BECAUSE... Abdul Jabbhar: Wait ! 😂 , I myself will tell .
When we add chilli powder now so that it will mix nicely with oil and gives color to the Masala gravy and also to briyani. It also gives color to the Rice when we put dum.
ABDUL : All these are our viewers Question, why didn't we are getting nice color in briyani?
Abdul Jabbhar: Yes, This is the secret of getting color in briyani without adding color powder. Abdul Jabbhar: You must add chilli powder before Ginger garlic paste and tomatoes.
"Brother, take that Ginger garlic paste". for 1 kg we have to add 100g of & 50g of garlic as paste.
it is one of the main ingredients which gives taste to briyani. let's cook it for 1 mins
You can see how colorful masala is.
Add 2 tbsp of salt
Add 200 ml of curd and cook for 30 sec Finally we are adding 400g of sliced tomatoes .Irrespective of the Quantity of briyani, the ratio of Onion and tomatoes should same . the taste will be same , Don't worry. ABDUL: that's all, no more masala left on table.
Abdul Jabbhar : Yeah that's all,
people asking about Briyani Masala which is not required . My Grandfather is a Briyani Master, I saw his cooking for almost 32 years he never added briyani masala, he is no more now.
I too got Inspiration from him and learned cooking briyani as a Profession. Abdul Jabbhar: One more thing cooking briyani is an art, a Profession.
While cooking a gravy, if it is thick it can be rectified by adding water
or else if it becomes watery we can rectify by adding coconut paste.
isn't it? For Briyani we cannot make up like that, so gain from experience may be 1 or 2 time.you can get a perfect Muslim marriage style briyani after 2 or 3 times, 80% may be at first attempt too. Abdul Jabbhar: Let's cook t for 1 min.
After 1 min,
Abdur Rahman: Now Chicken , Right?
Abdul Jabbhar: No,If it is mutton, beef or country chicken we can add the meat now but not for broiler chicken.
Let's add water now. We are adding 800ml of water for 1 kg rice.
You can see the color of Masala gravy.
Let's close the vessel and wait till masal gravy starts boiling. Meanwhile we will light the next stove keep a vessel filled with water. (3 litres for 50% boiling of 1 kg rice) Let's keep both on high flame and wait for it to boil nicely. we will take little rest in between. Abdul Jabbhar: what about a tea break?
Abdur Rahman: For sure
Abdul Jabbhar: (towards cameramen) What about a tea break.
Abdul Jabbhar: (towards viewers) What about a tea break? 😁 Remove this cover brother,
Abdurrahman: How to remove it?
Abdul Jabbhar: We have to slide the cover while opening or else our skin will be exposed to heat .
For small quantities it is ok , But when you are doing 10 kg or more , it will be a mess.I messed up one time. Abdul Jabbhar: look at this Masala gravy , it is now boiling now because we left it in high flame for few mins.
Abdurrahman: Exactly?
Abdul Jabbhar: 10 minutes Exactly. let's change to low flame and keep it for about 5 minutes.
"Close it brother" so that the tomatoes and green chillies will be mashed nicely. Abdul Jabbhar: The other stove should be in high flame.
After 5 mins we will mix it slowly. till now this stove is in low flame Now we will add 1 kg of Chicken. We are adding chicken atlast because we are not going to cook chicken 100% in masala gravy but along with rice during dum process. let's keep the stove in high flame, close and cook for 2 minutes.
when we get gas vapor around the cover through this gap it indicates that it is boiling. look now. Abdul Jabbhar: let's keep it in low flame now.
Abdurrahman: we need not check the chicken pieces?
Abdul Jabbhar: no need. let's recall
1) we cooked chicken for 1 min in high flame
2) opened and mixed slowly
3) closed and kept it in low flame now. We are going to cook only 25% of chicken in Masala gravy rest 75% along with rice during dum process so that the chicken pieces will not be bland as it absorbs masala while getting cooked. same method will be used Marriages also. Now water is boiling on other side
It's time for Salt in water. Abdul Jabbhar: Abdur put 2 tbsp of salt with your "precious hand" brother.
Now we should add soaked and filtered rice in hot boiling water after it is soaked in water for about an hour. let's mix it slowly and check salt, it should be little salty. Now 50% rice is boiled after 2 mins. Let's switch off the stove and filter it. I'm filtering it like this for the sake of camera to teach you, you can filter it in a comfortable way.
(we may need that filtered water later) Now "Open it brother Abdul",let's mix it slowly so that the chicken pieces will not get damaged.
We will check salt, sour and chilli hot in gravy in masala gravy. Aah, Everything is fine.
All these(salt,sour,hot) should be little high so that when we add rice it will dilute it and will match. Abdurrahman: What if sour is less?
Abdul Jabbhar: For us, it is correct since we added 400g of tomatoes and 200ml of curd.
Incase if it less even after adding these things.
we can add lemon juice. Abdul Jabbhar : Look at these chicken pieces,
it is not boiled as we cooked it for only 5 mins.
we will now add the add filtered rice and immerse it in masala gravy without disturbing the chicken pieces. Since the rice is above the gravy,
we have to add the filtered water(as it has salt added in it) till the rice and masala gravy reaches the same level.close and keep it in high flame.
place some weight over it. After 1 min, we can see the smoke coming out which indicates the it is boiling.so turn it low flame and cook it 15 to 20mins.
Abdurrahman: Vapour is coming again.
Abdul Jabbhar: What is coming? 😂 Abdurrahman: Vapour. The time to get gas vapour may differ from 15 to 20 mins depending on the heat generated by your stove. Now let's see reverse the rice in dum process. Abdul Jabbhar: First we Cooked it high flame for 1 or 2 minutes, then cooked it in low flame after 15 minutes,Now Vapour came again. let's remove it like this Regarding Ghee, People asking why am not adding Ghee? if we add Ghee in briyani we cannot eat more briyani as it make our stomach full.
The reason for us cooking briyani is to eat like monster as if it is the last day on earth . Agree 😁? Apart from this if you are still adamant of adding ghee in briyani because you like that flavor....
First we will take dum and reverse the rice . Abdurrahman: Wow,It has got a perfect color.
Abdul Jabbhar: we got it know? did we add color?
Abdurrahman: if at all we added, it would have been visible on top layer.. Abdul Jabbhar: No tell, did we add color?
Abdurrahman: No Abdul Jabbhar: swear that we didn't add color
Abdurrahman: I swear ...
LOL
🤣🤣🤣🤣🤣🤣 Let's reverse the top layer of rice, Coming to the ghee part.
Buy an organic ghee and pour 2 tbsp over it now, close and switch off the stove. leave it for 5 mins. I won't recommend Ghee, if you are adamant this is method of adding ghee.
Let's serve and taste the briyani now. PROCESS OF SERVING:
First we have dig rice from one side, take chicken pieces with masala, mix it with it rice and serve. Abdul Jabbhar: He is Abdul, he is my partner in my mutton shop.
Abdurrahman: Already you told(in another video)
Abdul Jabbhar: Reminding again..
those doubts he asked me are the doubts you people asked me in the Comment section and so Thank him for that. Abdurrahman: You people should try it one or more time because in first attempt it may be a failure, after 2 or 3 times you will become a master in cooking briyani. Abdul Jabbhar: She is Abdul's Daughter, She will eat my briyani and give her review.
"Sweety, You should eat slowly and give your review, Ok"?
"Shall I sing a song" ? Lyrics of a Tamil song (Chinna Chinna Roja poovey...) Abdul Jabbhar: Which will you vote for? My Briyani or My song?
Girl: briyani.
Abdul Jabbhar: Even a kid gives us good review and Remember kids won't lie.
Before that kid ,This Kid( Abdul Jabbhar) also tasted it , it is really tasty. Abdul Jabbhar: You people too try it according to my instructions and comment the feedback down below.
Also like, share and Subscribe our channel.
we will meet you in another video, Until then bye Abdul Jabbhar: You people too try it according to my instructions and comment the feedback down below.
Also like, share and Subscribe our channel.
we will meet you in another video, Until then bye Abdul Jabbhar: You people too try it according to my instructions and comment the feedback down below.
Also like, share and Subscribe our channel.
we will meet you in another video, Until then bye
