Hey guys , it's me , the Bombay chef and welcome to get curry .
Well , today's recipe is my take on chicken Ur Biyani .
Well , earlier I used to get a little confused about the color of the biryani , whether it's red , green or yellow .
Eventually I started making the biryani yellow and color .
So this recipe is from me to you .
That's the , well , this biryani is very special .
It's very peculiar because it uses three spices .
The first one of course is mace .
The second one is and the third one is a very unique spice called Marti Mogo .
Well , Meraki Mogo has got nothing to do with or with Maharashtra .
It is a spice which is fairly used in South Indian food most over food and food from the .
And well , I personally know for a fact that Marra Mogo could be a challenge in terms of sourcing .
But let me assure you when tell you the basic flavor combination of Marti Mobo is a combination of mustard , black mustard and black pepper .
Use a little bit of both crush that together nice and fresh and add it right towards the end of the Biryani .
And you will reach a little closer even by avoiding the use of Marti Mugo .
So remember that and let's get cracking .
Let's begin with heating a pan on high flame and adding in a combination of oil and heat .
We of course need g in 2 to 3 stages in this recipe .
This is the first part , of course , when the Guan oil combination just kind of begins to heat up , we'll start adding in the garam masala .
In this case , Maati Mogo stares maize , green cardamom , cinnamon , black peppercorns , cloves and royal cumin also known as Shahira .
With this , I'm also gonna add in cashew nuts and sliced onions to hasten up the cooking process .
I'm gonna add in salt and mix this space at this stage .
You'll notice three things .
The onions have just begun to shrink .
Also , they're changing its color simultaneously .
The cashews are getting toasted and changing the golden brown .
The third thing is that the spices are gradually releasing its flavor , which is very important .
Once the onions beautifully caramelized , you lower the flame and add in paste of ginger and garlic .
And along with this , some powder spices breaking with red chili powder , coriander , powder herbs like mint Ganda and give this a quick step .
Once the raw flavor of the ginger and garlic goes away , we'll be adding two more ingredients , sliced tomatoes along with green cherries .
Now the masala is done and ready at this point in time in case you want to make the biryani at a later stage .
This masala can be refrigerated .
When you begin to make it , you get the masala out , put it on the pot , add in the rice , add in the water , milk , coconut milk and get cracking right from the beginning .
This is almost like I said , like a , quite a misnomer .
Well , they call this a biryani but it's a good to biryani for all we know .
So you just let's add in the pieces of chicken .
And on top of this , I'm gonna squeeze in some lemon .
I'm gonna add in some more salt this time for the chicken .
Now remember the earlier measurement was only for the onions to get caramelized .
And along with this , I'm gonna add in for milk , regular milk and car .
Let's mix this one and a chicken .
You need to cook the chicken on medium flame for 15 minutes .
You can cover it only if you wish to .
Let's have a quick check , stir this .
Well , and if you see the chicken closely , it's just started releasing from its bone at this stage .
After lowering the flame , I'm gonna top this up with parboiled rice which is still warm , spread this out like so without pressing the rice , it needs to breathe literally even while cooking further .
The next step is to create a coloring mix in half a teaspoon of turmeric .
I'm gonna add in three tablespoons of cold water .
Start this one , ensure that there are no lumps and this gets added on top of the rice like soup .
This will add in a wonderful element of color without bringing in the taste of turmeric .
Finally , I'm gonna place hard boiled eggs after placing the eggs adding in the remaining amount of key .
Remember I said we're going to use it in 2 to 3 batches , but this happens to be two .
You can add some while serving as well .
Finally , we will cover this and cook this under th for 15 minutes on loaf lame with this .
Of course the flame , you keep the biryani cover it for a little while and that's how it looks .
Now this is ready to serve with this .
Your chicken Guntur biryani is done and ready .
Well in gun , I've seen several grains of rice being used while making this Biryani long grain grain alike .
You choose the grain that you have at hand or you like in this Biryani specifically on that note like the video , if you've liked it , share it with your family , share it with their friends and stay tuned to get carried for most such recipes .