Hi and welcome back to another episode of Better than the best where we take popular restaurant and fast food menu items suggested by you and make them better today .
Without any further ado , I'm jumping straight into the recipe and we are making biryani .
Wait am I allowed to say that traditional Biryani here in Tamala are usually served with an onion , Rita and Salma .
But today , I'm only going to be making the flavorful biryani .
There are two main components to this biryani , the flavorful saba rice and the also aromatic biryani masala , which will be the best that you've ever smelled .
I'm adding some peppercorns , some , I actually forgot what this is called in English .
So you can let me know in the comments section if you know that some clubs , cardamom , cinnamon and star .
I'm reserving the bay leaves to use them later .
The spices in this blend can be dry , roasted for a few minutes , but it's not compulsory .
So I'm blending as is I want a coarse powder for this masala .
And here you have the best ever South Indian Biryani masala and just like I said , it's coarse and texture .
There are many versions of this dial Biryani , but this is my version .
So let's get cooking .
Today's episode is going a little too fast .
No less talking more cooking just like someone told me in the previous video in the comment section .
But Rena tell me , is it even my video or my series if I'm not talking ?
Anyway , let's get to it .
I have some ground nut oil .
Wait before that if you wanna cook the recipe , don't worry because I'll be attaching it in the description down below .
Equal parts of ge .
I'm adding the bay leafs that I reserved in the beginning .
Next time adding my sliced onions .
You can also add chopped onions .
Like I said , there are many versions to make in this biryani and this is probably the first difference .
Some versions also use shallots or Chinna manga like we say , but I prefer to use regular onions .
If you want to saute the onions until they turn translucent , they don't need to be golden brown .
I've used equal quantities of ginger and garlic in this recipe .
Again , I want to sort it this until the raw aroma goes .
I go my tomatoes .
I finally chopped a tomato for this .
You barely just wanna cook this for about one or two minutes .
But in the meanwhile , I'm also gonna add my green chilies , the best meat for the chicken mutton or I think that's , I think I am going to give a very diplomatic answer for the best meat in Biryani .
It completely depends on your preference .
Completely depends on your restrictions .
Again , not everyone eats all meat as you know that it's more than controversial and I don't think I want to go there .
But yes , this specific Biryani in this specific restaurant that we are talking about , I think Mutton Biryani sells the best over there .
Next is my favorite Biryani masala , red chili powder and salt .
Next , I'm adding some whisked card .
This , no , I'm afraid to make a mistake .
Also , you guys will make me a joker then and mint and coriander , I finally chopped the mint and coriander .
There's slightly more coriander than there is mint .
Now that my Biryani masala is almost ready fast and easy , right ?
It's time to add my meat .
I've chosen to add chicken , but you can add button or the forbidden meat .
However , you wanna call it , you can add whatever meat you want .
You can also add vegetables .
What I'm gonna do now is just give this a good mix and ensure that the meat and the masala is mixed together and then I'm gonna cover it and cook it for 10 minutes .
You don't have to add any water here because the meat will release its own water .
Now that we have a 10 minute break , let's do a history lesson .
10 minutes has passed .
So it's time to finish this Biryani .
Now I'll add the required quantity of water and bring it to a boil .
The ratio that I typically use when making chicken biryani is one , is to 1.5 that is one part of rice to 1.5 parts of water .
And let's quickly bring this to a boil .
Speed up the process by covering it .
So the rice that I'm using in this biryani , I soaked it for roughly about 20 minutes .
And once the stock comes to a boil , I'm gonna add in the rice .
I told you how long to soak the rice for roughly about 20 minutes .
But I forgot to mention that you must wash the rice really well , at least 3 to 4 times until the water starts running clear .
Now , we want to continue boiling this until the level of the water and the rice are even .
So I'm adding the lemon juice right at the end .
Since this is the stage where I'm finishing off the Biryani , it's also where I urge you to taste for the required amount of salt and spice and you can adjust it as per your liking .
One final mix time to cover and cook on a low flame for 15 minutes .
It's done cooking and I've switched off the flame after all .
Better than the best is my series and I want to win every episode .
So let me do my final magic touch before we head onto the plating .
This is my magic touch .
Two generous spoons of gay .
Just before I mix it , one is ₹300 Chicken Biryani and the other one's mine .
I tried to make them look as identical as possible .
So let's call our judges .
Here are our judges .
So I request you to taste both and tell me which one tastes better or anything else that you would like to add .
OG Biryani .
And so I thought we have the window in the area .