How to Cook Chicken Biryani Like a Pro | Authentic Recipe

what's up dude today I'll be taking you on a spice-filled adventure get ready to indulge in a symphony of flavors Aromas and textures that will leave you wondering if you're even still in America because today we're making one of the greatest culinary dishes of all time chicken biryani and as always there is no time to waste now let's go [Music] the first thing we're going to do today is make Biryani Masala which is the spice mix you use for Biryani I'll explain what these spices are as they drop into the pan to toast however before proceeding you can absolutely just order one of these online if you don't want to make it yourself but it only takes a little bit of work to pull this off so why not give it a try if you have the spices on hand starting here with some whole cinnamon sticks dried red chili cloves star anise caraway seeds cumin seeds coriander seeds fennel black peppercorn and both green and black cardamom there will be a couple more spices going in here but first we need to toast this and to do that turn the heat to medium low you want it pretty low you don't want to burn these spices give them a little toss here while those toasts I have a little shopping tip for you the bulk Dry Goods section of a supermarket is heavily underutilized for instance instead of spending ten dollars on a jar of nutmeg you can just go and buy one for like 25 cents and you will find so many more deals like that definitely check it out at your local supermarket these have been toasting for just five minutes now and the house has been completely bombarded with this incredible fragrant smell of spices that is one thing I love about toasting spices I will never get tired of done at this point you want to get them out don't leave them in the pan and you need to let them cool down now for a full 15 minutes before adding them into a spice Grinder like this you could absolutely use a mortar and pestle if you want or even a blender although since I have this I'll be using it and blend and there we have it after just about 20 seconds I'm going to take off the top and add some fenugreek leaves some ground mace salt and some micro planed nutmeg right into the mix return to blending for another five seconds and your Biryani Masala is done I'll just dump that out into an airtight tupperware container and try to use that up within about three months and trust me it's going to be an incredible addition to your pantry next we're going to make some fried onions which is an essential part of chicken biryani and we'll be using the onions themselves as well as the leftover oil for this recipe I'll start by halfing some yellow onions I'll make a little v-cut to get that root completely out make a little slice down here feel and I would highly suggest using a mandolin for this preparation because you want everything to be the same size so it fries evenly and that's just hard to do with a knife so I'll just start slicing on a mandolin make sure it's the right thinness you want it to be pretty darn thin something just around like this looks pretty good and we'll just slice it all up ah then just drop them into some peanut oil at 300 degrees Fahrenheit you don't want it to be too hot and you really want to take your time with this process cook them at a lower temperature after 10 minutes they'll have lost all their water I'll keep that heat low and stir frequently and they're going to start to change color here pretty soon and this was a slow process it took a full 25 minutes to get this incredible golden brown color you see right here the less rushing you do the better they're going to be trust me at this point I'm going to get them out push some of the oil out first like this and out onto some paper towel here you know I've been making these fried onions for about 10 years now and they are incredible garnishes on so many different kinds of food really really good the last thing you need to do is spread these out before they Harden and crisp up right now they're going to feel chewy as they dry out they're going to turn completely crispy amazing moving on we're going to marinate the chicken and here I have some boneless skinless legs and thighs the legs here I just made a couple slits in them so they'll take to the marinade and the thighs I cut into thirds here we go starting with the Biryani spice mix we just made coriander powder salt kashmiri chili powder ginger garlic paste which is just pureed ginger and garlic lemon juice turmeric mint cilantro this is a little bit of reserved oil from the onions and some plain yogurt which I just whisked up a little bit so it has no lumps and the last ingredient we're going to add which is going to add so much insane flavor is half of our fried onions we need to save the other half for when we layer up the Biryani I'll just give this all a really good mix Oh Oh Marcus come over here dude it's raw chicken but just smell it just smell it smell the authenticity that smell insane it's like oh I just you want to eat it right now you know I want some kind of chicken Sashimi with this I don't don't do that I did say boneless skinless but obviously the leg still has the bone in it the thighs do not it's going to cover this up let it marinate for a couple hours in the fridge if you want to do it overnight it's even better but a few hours will do let me thank today's sponsor seed so since I've been getting older I'm 35 now believe it or not I've really been making a conscious effort in my life to take my health seriously and to do that I've been using seeds ds01 symbiotic which is a two in one Prebiotic and probiotic which is formulated using 24 clinically proven strains they have long confusing names but they are essentially billions and billions of healthy bacteria for your guts I just take mine first thing in the morning before having any food for my gut health heart health and even skin Health that's right it can give you much better skin and what's great about seed unlike some competitors 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heavy pot and I have it over high heat I'm just adding some ghee now if you want you could absolutely just use oil but ghee would definitely be the preferred fat here and here we go in with all the marinated chicken oh after five minutes here you can see that that oil is separating a little bit at this point I'm going to turn the heat down Just a Touch under medium and I'm gonna pop a lid on it and let it cook for another 10 minutes what we're trying to do here is cook the chicken about 85 percent of the way through because it's going to finish cooking when we layer it with a rice once the thyme is up I'm just going to turn off the heat let's talk about the rice because that's pretty important when it comes to Biryani because what you want to find is an aged basmati rice here are two good brands this one's called ahu bra I'm not sure how age it is it's a Pakistani rice and it has a really nice flavor and these super long grains although today I'm going to be using this Asian Kitchen basmati rice which looks extremely similar the reason I'm going to be using this one is because I know it's aged for two years although if you don't have it don't let that stop you from cooking you can absolutely just use basmati rice I'm not going to be a one of those uh recipe garter Gatekeepers just cook I want you to cook and get out of your head I'll start by rinsing the rice and discarding that water about four times before filling it back up with water and letting it soak for one hour I've got a large pot of water behind me coming to a boil right now and while that happens we need to prepare this spices for the rice if you want you can just throw all the spices in the water directly the downside of that is you'll have to pull them out later I like to use one of these little cheesecloth bags although you could just use regular cheesecloth and I'm going to put all the spices in here starting with cinnamon daranis caraway seeds whole black peppercorn cardamom and clove and that's it for the spices I'll just cinch up my little bag here there's also a little bit of oil salt and lemon juice as well as a little bit of lemon peel and this green chili here which I'm just going to make a slit in it like so and that's everything ready for the water once it comes to a boil just drop it all in my ingredients have been boiling in there for five minutes now I'm adding the rice it's nice and soaked all I did was strain off the water it was sitting in just a touch of water in there to get the remaining rice out just like we did with the chicken we want to cook the rice 85 percent of the way through so once it hits the water you're going to cook it for roughly five minutes it should not be mushy at all still have a little bit of bite to it and once the thyme has elapsed and your rice is par cooked go ahead and strain it out before tipping it out onto a sheet pan and letting it Steam for about 10 minutes now you don't have to do this but if you want to take it to the next level you can use a little bit of saffron which by the way my cameraman Marcus really called the smell on he said it smells like the inside of a plastic water gun which it really does and you know I'm not the biggest fan of saffron I like it a little bit but it does give this biryani dish a really cool visual effect and for my own little spin on Biryani I'm shouting out all coconut lovers because you would usually just steep the saffron in some warm milk although what I'm going to do is crack open a coconut and scoop out all the flesh inside at which point I'll break it up a little bit add it to a blender cover it with water and blend on high speed for one minute at which point I'll strain it through a cheesecloth and boom you have the most incredible homemade coconut milk which is then what I will use to steep the saffron in and by the way that coconut milk is incredible to have in your fridge have it with coffee have it with tea it truly is one of the best alternatives to regular milk you can find you'll be happy to know it's finally time to layer up our Biryani and do the final cook there I have my chicken it's just slightly warm I'm doing a little bit more of our Biryani spice mix that we made a little bit of chopped mint cilantro and of course our incredible fried onions now I'm going in with my basmati rice one big layer you know if you want you can do multiple layers of chicken and rice but I think one layer is absolutely fine next we're going in with a few tablespoons of ghee followed by some of our vibrant yellow saffron coconut milk more Biryani spice mix the rest of your mint cilantro and finally the other half of your fried onions now a piece of tin foil goes over the top we're going to do a little bit of dumb cooking is what it's called Dum that's the name this is just to really keep everything sealed in nice and tight lid goes on top of that there we go so the technique here is usually you would use a griddle pan I actually don't have one but you just want a nice heavy bottom pan pot goes inside and I'll first blast this on high heat for five to six minutes at which point we'll turn the heat down to Just a Touch over low and then cook it for another 15 minutes all that's left to do after that is let it rest for another 15 minutes off the heat and your chicken biryani is complete 15 minutes is up I I I I I I I I I am so excited okay here we go oh God the smell that wafted in my face as I pulled back that foil was Haunting hauntingly good oh wow oh well I'm not gonna lie that was a little bit of work right hand getting in there right away [Music] oh my God whoa in India they eat with the right hand God that's good oh my God the chicken is extremely tender and perfectly cooked the spice is there and in your face but without being overwhelming you can still taste the rice and the chicken the rice itself is incredibly fluffy and just perfectly cooked it really is a symphony of flavors and Aromas that you absolutely never forget my God Mark do you want to try this get in here bro go for it oh that's a good bite if you like chicken and rice you need this in your mouth she's like the king of chicken rice yeah absolutely until next time you don't you know

Channel: ThatDudeCanCook

Views: 225,641

Keywords: chicken biryani, chicken biryani recipe, biryani recipe, chicken dum biryani, street food, how to make chicken biryani, easy chicken biryani recipe, hyderabadi biryani, homemade biryani, chicken recipes, chicken biryani restaurant style, dum biryani, chicken and rice, indian food, pakistani food, hyderabadi chicken biryani, easy biryani, indian biryani, comfort food, chicken biryani hyderabadi style, restaurant style chicken biryani recipe, thatdudecancook

Id: MhSaK7Xxt1s

Length: 10min 51sec (651 seconds)

Published: Thu Feb 23 2023