Chicken Biryani Restaurant Style - By VahChef @ VahRehVah.com

hello namaste salaamwalekum satsriyakaal; welcome back to another session with your VahChef at Vahrehvah.com you know whenever I want to eat biryani I find one excuse and make it so my excuse today is I haven't taught you how to make the restaurant style biryani for this biryani they're making it very easy for marination you don't know more in the hotels in hyderabad especially in the famous Hyderabadi biryani is also there are no more adding the whole spices because the trend is come that you know when you eat you don't want the whole spice to come in the mouth so what they're doing is they're going to make a powder of this and adding into the biryani they're pretty much get the flavor out of this the reason why they're doing it is it is bringing down the cost because when you add the whole spices you have almost four times the spices to get that flavor whereas when you make the powder of it just one-fourth of it in the rice will give you a flavor so what they're doing here is they're taking the bay leaf, star anise, cloves pepper corn, green cardamom, cinnamon sticks, shahi jeera, maze and dagad phool or biryani phool or they call it lichen this gives a very nice flavor to our biryanis we are also going to use some cumin powder red chilli powder ginger-garlic paste coriander powder turmeric salt yogurt and of course the main flavoring things chopped coriander mint leaves and green chilies even this mint green chillies and coriander now they're just making a paste and adding it to it before you know i'm talking about 10 years ago when you go in order biryani you will see the Mint leaf, the coriander and green chili in the biryani nowadays you want to see them because they're making it much more simpler in making it but trust me our Hyderabad biryani is still good first we are going to put of these spices and then we're going to marinate our chicken you must be wondering why I did not roast my whole garam masala see this is going to be marinated overnight and then this is going to be nicely dum cooked then all the flavors are going to come that is why we're use the raw spices now add this raw spices in the chicken the chicken also for biryani have to be slightly bigger pieces then the normal chicken curry I have cut them slightly smaller but they can be even bigger in the restaurants they just give the whole breast or the entire chicken leg but I've cut them you know into little smaller pieces but do not cut them into very small pieces like as if you're making a curry they should be bigger pieces because when the biryani is cooked the meat has to be nice and juicy so this whole masalas have added in this add chilli powder add coriander powder cumin powder turmeric do not have too much little if you have too much of turmeric than the color of the biryani will be totally gone in this add ginger-garlic paste curd and also add chopped green chillies mint leaves and coriander leaves if you want you can blend them also and add in this add lime juice and add salt now you know for 1 kg of biryani half a cup of oil just mix in this chicken mix this and then we're going to put in the refrigerator or night if not at least 3-4 hours of marination is a must for a very good nice biryani now the chicken is marinated and kept in the fridge overnight so a day after we are going to cook the rice the rice has to be soaked in the water for at least one hour and choose the best flavorful basmati rice when you go and get the basmati rice nowadays we have got a lot of brand names basmatis they're are all pretty good but when you buy the rice itself if you smell it you should get nice basmati flavor nowadays in the market we have a lot of hybrid pulao rice which they look like basmati rice but when you smell there is no smell but this one is very nice and it's got a nice flavor and if you pick up any rice other than the nice basmati rice your biryani is not the same so here is a water which is come to a boil in this add oil just add 2-3 tablespoons of oil in this and now add salt to this hot water just like for a few seconds now you to taste the water if this water is not properly seasoned again your biryani will not taste good because the nice seasoned water is perfect so it should be salty slightly so that when the rice is cooked in this water it absorbs the saltiness from this in this put some shahi jeera you know in the traditional biryani they put a lot of whole spices but we're not we're just going to add some bay leaf now we're going to add the rice since the rice is soaked for almost an hour this is just going to get cooked in like three minutes or four minutes we are going to cook this rice still it is seventy percent done and the rest 30 percent is going to be cooked along with the chicken now this chicken has been marinated overnight just put this in the biryani handi this is the biryani handy that too non-stick kind that are sold in the market and they're pretty good they've got thick bottom and they got a lid which will seal tight and it is got a conical shape and the lid so when we seal it will come perfect just add some fried onion and mix it now spread the chicken in such a way that each piece of this chicken the big chunks of chicken isn't it we did not take small piece of chicken all these pieces are touching the pan that's when you will have a nice good biryani in a lot of people what they do is they put you know a layer of chicken where you know there are four five pieces on the top but here the pieces are big and each piece is touching the bottom pan that way you get a nice flavor to the chicken too - now you can see that the rice has expanded well this will expand nicely only when you soak the rice for at least one hour and now the rice is almost sixty percent done ten more percent once of the rice is almost seventy percent done we're going to take it out we're going to spread it in the handi in which we have spread the chicken you know here you cannot leave the range and go anywhere because this rice is cooking really fast and in a fraction of a minute it can totally make it or spoil the entire biryani now it's almost seventy percent done switch off the flame that way the hot water itself will be cooking this rice little more now take a chalni like thing just make sure all the water is drained and then add the rice on top of this chicken this way take this rice and then spread on top of this chicken now this rice is getting almost eighty percent done the second layer of the rice is going to be 75 person cooked because this rice is sitting in this hot water it's not sitting silently coolly it is getting cooked so we're going to do this fast the second layer is almost eighty percent done so last layer of the rice is almost ninety percent done ok and then spread this rice nicely in the last just whatever leftover fried onions just put some on top and this fried onions will give the nice brown color to the rice you know the rice will get nice brown color on the top with this onions and nice brown color the bottom and in between the rice is nice and white even in a small restaurant they're just adding the local color they're not even adding saffron but i am not going to compromise on this i'm going to add some saffron which I saw in hot milk and then just spread it on top this is a lot of something at one place who's going to get this saffron when this is done ok then top it off with 1 tbsp of ghee that is the desi ghee; in the restaurant style of making biryani you know even if they don't use an expensive basmati rice still there is some kind of nice flavor that is there that is because they add rose water and kewra water here I've got some rosewater hope just a little bit of rose water and some kewra water just sprinkle a little bit not too much ah nice sweet flavors now this is going to be our pakka restauraut style biryani; the rosewater is made by distilling the rose petals and they extract all the flavors out this kewra water is made from the leaf of the same family as pandan leave what they use in lot of Oriental ok and the distill and extract the nice flavors from it and use; both sweet and not only in Indian cooking as i told you even in Thai you know in singapore and other oriental cooking they use this kind of flavors after spreading the rice the onions the saffron the kewra water rose petal water now put the lid upside down why because we need to put dum in it now just put the dough this is just any chapati dough and put it on the corners of the lid and just connect both the ends just make sure it is evenly spread now lift it up press it a little more because this is what is going to seal the steam in the biryani because good biryani is cooked with in the steam of the chicken and nice basmati flavors...wow if I keep explaining I'm kind of having something happening to me and now this is all done just turn it upside down and then put it on top and then press this lid this is done perfectly usually what we do is we put weight on the top of this lid but this is perfect i don't need to put the weight on top of it ok after five minutes of high flame another 10 to 15 minutes of slow flame just pull the biryani handy out put a tawa and put the handi back this is the safest method you will not have up your biryani this way your body and they will come perfect I don't know what I'm talking I don't know why I'm talking I just want the biryani to be ready and yummy yummy yamash. A total of around 35 minutes switch off the flame but do not open the handi yet you let this sit for another 10 minutes like this after which we are going to open the lid and going to see what's happening there time to open the biryani take a deep breath here is the dough that we need to crack open so on it Oh... lot of people think I'm over acting if the camera was not there I would be dancing ok but anyway see look at this rice how beautiful how pearls like okay now at the bottom look at this chicken wow each piece need to have a slight coloring that's when you get a fantastic flavor you know when the meat is slightly browned and it gets a kind of aroma that totally you will get lost so dear friends this biryani is all ready now i have some awesome raita here and time to enjoy you know look at this look at this biryani isn't this rice just like pearls the chicken just tender and look at this little bit of onion salad along with awesome raita and then the rule for any good biryani is eat it hot fresh and with your hands can take a piece of chicken along with the rice Vah!.. you know when i made the chicken biryani first couple of years there were a lot of people they thought that it was very difficult once they made the biryani i've got probably a few thousands of emails from people saying that they followed the recipe and they got the best biryani they have ever eaten it's not me it is you who can make perfect biryani at home but whenever you take a bite of the biryani thank me for teaching you this awesome recipe and that's it that will make me even more happy now the time to eat biryani...Vah! what a flavor what a flavor haha and you see the chicken you know it would just come out the bone if it is perfectly cooked and if you marinate it overnight I'm telling you the chicken will just melt in your mouth. Huh my wife things when the biryani is done you know that day I get over excited and I show in all aspects make this biryani and serve your husband and you will see how excited he will be but do not forget vahrehvah is all about inspiring others to cook, so please post your recipes and cooking tips at vahrehvah.com so others can benefit from your great cooking one last bite for you to see hmm

Channel: Vahchef - VahRehVah

Views: 20,334,833

Keywords: Dum Biryani Retaurant style, Hyderabadi Chicken Dum Biryani, Hyderabadi Chicken Biryani, Easy Chicken Biryani Recipe, murga, kozhi, kodi, kombdi, murgi, kuakur, Chicken Biryani Restaurant Style, chicken biryani punjabi style, recipe for chicken biryani rice, best biryani recipe, chicken biryani bengali style, chicken biryani hyderabadi style, chicken biryani kerala style, 18692

Id: iJUdcbCoIcA

Length: 15min 21sec (921 seconds)

Published: Tue May 21 2013