Studio seem to have changed a little bit , but it doesn't matter .
I'm back at the studio with something special and flair .
I'm not gonna describe the dish , but I want you guys to see it with me .
So let the cooking begin .
Start with the marination first .
I'm chopping the coriander , likely take all the corda and pass it on the chicken .
Next , I'm gonna add good three tablespoons , one , two and three , next one .
Teaspoon turmeric , roasted cumin powder , black pepper powder last sort .
Now we'll mix the marination .
I'm gonna let my chicken rest for at least 15 to 20 minutes .
By that time , I'll start off with biryani masala as the pans start heating up .
First , I'm gonna add oil .
Next , I'm gonna add cumin next .
I'm gonna add two bay leaves , 12 with that two cinnamon sticks , one star , one black Cardamon and green Cardamon .
Last few pieces of cloves as my cumin starts crackling first , I'm gonna add chopped ginger garlic and with that chop onions , I've added ginger garlic and onion together to get a nice balanced cooking so that nothing gets burned and both get cooked at the same temperature as my onions start getting translucent .
Now , I'm gonna add the marinated chicken to it .
Cook the chicken on a very low heat .
This will give nice flavor to the masala .
And also it will help release the juices of the chicken , which will give more flavor to the biryani sort of the chicken on a low flame for at least 10 minutes .
Then we'll add the tomatoes .
My chicken is cooked for 10 minutes .
Now , I'm gonna add tomato to it with tomato chopped green chilies gave one big stir after mixing the tomatoes .
Now let's add masal in the masala .
First , I'm gonna add red chili powder .
Next masala coriander powder and little bit of roasted black pepper powder .
Let's mix it up nicely and cook the tomatoes and the masala till the of the tomato and the masala goes away .
My tomato is nicely mashed up .
Now , I'm gonna add a little salt to it .
The reason I'm adding little salt because I've already added salt in the marination .
I have precooked the rice for 10 minutes .
This will make your work very easy .
When you cook the rice , they will cook well and fast .
Now let's add rice to the chicken .
After adding rice , I'm gonna add water to it .
I'm gonna add only that kind of water so that my rice get nicely immersed in it by not mixing the rice .
I get uneven shade of unmixed spices and which in result will give me nice light , dark color , which looks really beautiful for the biryani .
Now I'm gonna add mint leaves .
Now , I'm gonna close the lid and cook the biryani for 20 minutes .
I'll switch off the gas and let the Biyani rest for a few minutes .
My brain is ready .
Now I'll open the lid , flub the rice with the fork so that the rice doesn't get spoiled .
I'm gonna garnish with corda good amount of it .
Now I'm gonna do the plating .
Take it from the side .
Now , garnish it with , we call it barista with that of tomato .
I'm finally chopped coriander style person .
And if you really like what I made , then do give us a big thumbs up comments and do let me know what you want me to cook next for you .
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I'll see you soon in the next episode .
Till then .
Take good care and goodbye .