𝔹𝕚𝕣𝕚𝕪𝕒𝕟𝕚

 

 Biriyani

 Biryani is an Indo-Aryan word derived from the Persian language, which was used as an official language in different parts of medieval India by various Islamic dynasties. One theory states that it originated from birinj , the Persian word for rice.Another theory states that it is derived from biryan or beriyan , which means "to fry" or "to roast".

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Biriyani is a word which no one can hates and it is also known as the "the Second love of india"💕

people makes biriyani in many different ways ..💗

AND my  style of cooking is very unique and approx. same also💕

I Love The Biriyani very much and I Can't express it😊 

If You Also want to Make the Biriyani in My style so see below😊😉

Hyderabadi chicken dum biriyani

I Know the pictures aren't good but i promise and bet you that you will loved it after making my recipe at your home😊😊😊

Ingredients:-

             Ginger garlic paste -5tbsp

              Chicken masala - 50 gms

Garam masala - 50gms

turmeric powder- 2 tsp

Tomato  - 2

Curd- 200gms

Cinamon sticks - 3

Black pepper - 10gms

cardamom - 10 gms

cloves -10 gms

mace- 10 gms

nutmeg (grated)- 5gms

Bay leaf - 5 pieces

Ghee- 20gms

salt as per taste.

kashmiri mirch powder- as per your spicy taste

Onions- 10 , 5 onions for Birista(fried onions)

           And 5 onions for flavour and sweetness.

saffron +milk =one small cup about 50ml

        if saffron is N.A so you can also use lime yellow colour .

refined oil ....

coriander leaves + mint leaves as per your wish.

kewra water 

rose water

Chicken - 1kg 

Rice - 1kg

always use equal proportion.........

Recipe:-

   Step1- wash the chicken then marinate in a bowl with ginger garlic paste , kashmiri mich powder,chicken masala, garam masala, curd , salt,turmeric powder, chopped onions(5), tomato(2) and rest it for 1 hr....

Step2 ( Making of birista)- take a frying pan and add some refined oil and fry the rest 5 chopped onions till golden brown and slightly crisp .. and when it is done take out the birista in a plate and keep it on side for later use..

Step3- take a frying pan add some refined oil and add the marinated chicken and cook for 10-15 mins till the chicken cooked 80%.. and add some rose water into it .. for the aroma...

Step4- Now wash the basmati rice . and take a Handi add the water required for cooking the rice 

and add some oil , salt, mint leaves +corriander leaves + little bit of kewra water and rose water and all the garam masala which i have given in the ingredients options... and wait for the roaring boil and the add the washed rice and slow the gas flame and cook the rice about 70%.... 

 

Step 5 - after the rice and chicken cooked then it it is ready for the "DUM" 

* Strain the rice into a bowl ...

and take the Handi and put some rice in the bottom and spread it ..if you put the rice in bottom then less percentage of burning chances of chicken and the masala ....

*Then add the chicken and add rest of the rice into it .. then garnish with ghee , kewra and rose water and the birista which you have made ...

and in slow flame give the dum for 10-15 mins ...

 *Then your biriyani is ready to eat ..🥰

  Serve with raita for better taste........

....................THANK YOU.....................