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BIRIYANI RICE

Biriyani Rice

Biriyani Rice Video Recipe

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Biriyani Rice

	4.0 Stars based on 62 Reviews
Author : sakhi58...	Published On : Sep 21, 2007
Preparation Time: 7 min	Recipe Type : Veg-Main
Cooking Time : 25 min	Standing Time : 5-8 mins
Yield : 4 (4 servings)	Ingredient : Red Onion

Description : Biriyani Rice Recipe made easy, learn how to make Biriyani Rice Recipes at home.

Recipe of Biriyani Rice
Ingredient Name	Unit	Quantity

cardamom	piece	6
garlic medium sized	number	1
parsley	bunch	1
yogurt	cup	2
, cloves	number	4
Basmati rice (long grain rice)	cup	4
canned tomato	tbsp	2
Chicken (thighs & drumsticks)	grams	2000
cinnamon bark	piece	5
cumin seeds,	tsp	1/6
ginger,	number	1
lemons	number	8
medium sized potatoes	number	4
mint leaves	bunch	1
RED Onions	grams	2000
regular tomatoes	large	2
Salt	to taste
Directions \| How to make Biriyani Rice

Wash the rice 2 or 3 times until the whitishness does not re appear in the water. Boil the rice until it is half done, sieve and throw away the starchy fluid Mix the rice with a big pinch of strands of saffron, about 20 or 30 strands. In a big cooking pot, fry the garlic in GHEE Raise the temperature of ghee and put in the chicken.. fry at high temperature only to brown the chicken... remove quickly so that the juices from the chicken do not get out (you will need them for later). Remove the chicken and put on a paper towel to drain the oil and remove the pot from the fire Now put everything BUT THE RICE, into another pot and mix them nicely (all the spices -ground-, the chicken, yogurt, ginger, garlic etc). Add salt and make sure that you can taste the salt (don't go over board) also make sure that the mix taste for sourness. Pour rice on top of all the mixed stuff. Boil some ghee on another pot or pan and pour on top of the rice. Cover the pot with tinfoil and make sure you do this well, make it snuggle nicely. Then use your regular pot cover over this. Cook in medium low (second option between low and medium) for about 30 minutes. {Alternatively you could cook it in the oven at about 250 that is about 30-40% lower temp than you would use for backing cake - if cooking in the oven, you will need to time it for 45 minutes, after 45 minutes you will need to poke in a fork all the way to the bottom to feel if its done or not} To be done, the rice on the top will be cooked and the bottom of the pot will stay a little bit soggy. Time to serve, NOW you will need a big deep bowl like plate, uncover the pot completely, clear the area for a little work. Cover the pot with the plate, serving side facing the pot. Lift the pot in such a way that with a quick twist, you can flip it over where the plate is at the bottom and the pot is on top of it. If you used a plate big enough, nothing will fall on the floor when you pull up the pot. So now pull up the pot. The thick curry should be at the top and may slightly run if it was not cooked at right temperature, but that is not a bad thing. The biriyani curry is one of the best curry you will ever taste. Remember what I said about NOT over frying the chicken, not losing the juices?? Well what has happened is that the juices from the chicken combined with tomatoes, yogurt and other stuff and made the rich biriyani curry at the low cooking temperatures.

Video to be uploaded very soon...

Some videos may differ from the above recipe but will give you good idea on how to follow the recipe.

Biriyani Rice

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