Let's make chicken biryani the right way .
This was highly requested .
That is top tier .
First things .
First , we're gonna make our biryani masala .
This spice mix is composed of cinnamon stick and bay leaf .
Over here .
I have coriander seed , cloves , black peppercorns and fennel seed .
I'm gonna add black and green cardamom and then we're gonna finish with some star and now on a medium long meat , we're gonna lightly toast these for a couple minutes .
Once these spices start hitting your nose , toss them into a spice grinder and then we just wanna blitz this into a nice fine powder .
The smell in this kitchen is already incredible time for some crispy onions .
Try to get very equal but thin slices .
One for the onions .
Zero for golden balance .
A little secret for your crispy onions .
Toss your onions in a pan when it's cold and then you want to submerge them in a neutral oil and then just turn on the heat and let them cook quick tip .
You could peel your ginger with a spoon , introduce peeled cloves of heartburn to the ginger and then just mash them into a paste consistency for our chicken of choice .
I'm gonna be using some skin on drumsticks .
I feel like these are most optimal for biryani for the drums .
I'm gonna add some full fat yogurt , the garlic and ginger paste , the healthy spoon full of our biryani masala .
A nice spoonful of Kashmiri or chili powder , some turmeric and a green chili .
And then we're gonna finish with a smooch of lemon juice .
Make sure you salt this operation very well .
And then we're just gonna mix and marinade until we lose patience for our rice .
We're gonna be using an Indian white basmati rice .
This is an extra long grain and it's naturally aged with cold water , wash it thoroughly until the water runs clear .
Then we're gonna soak the rice 15 to 30 minutes .
There's some boiling water .
I want you to add some star clove and caramel stick in some bay leaf .
I'm gonna salt this water generously and I've learned to add some biryani masala .
Now , our was best with rice is going to join the party .
We're gonna allow the rice to boil for just a couple minutes and we're going for a 60% cook .
I actually learned this tip from gully .
The rice is still parboiled .
I'm just gonna lay it out on a rack .
We're actually gonna let our rice cool down , start with a nice heap of gee .
And then we're gonna gently lay in our marinated chicken .
I'm gonna change pots .
I don't like this one .
In a half the amount of cilantro and mint .
Very nice handful of those crispy onions .
Then I want you to add half your best minty rice on top of the first layer of rice .
We're gonna add more cilantro , more mint , more crispy onions , Sprinkle on nice dollops of G and then I season this with a little bit more biryani masala hit this with a quick pinch of salt and then we're gonna add our final layer of rice .
Final layer of mint and cilantro go on more crispy onions , Sprinkle or drizzle on a little bit more .
By the way , this was just sitting in the fridge .
That's why it solidified .
Finally , one more light pinch of salt and Biryani masala .
And then we're gonna finish with some sea saffron water .
Make sure it's still nice and tight .
First layer of aluminum foil goes on , cover your pot with the lid and then we're gonna cook the slow and slow for about 30 minutes .
So to recap , yee marinated chicken and we did cilantro mint onion .
Biryani masala salt .
Repeat that process rice and then top it off one more time , but add some saffron water after about 30 minutes , I'm gonna kill the heat and just let it sit for about 15 more .
It's the moment of truth .
00 , that smells so good .
This looks gorgeous .
Just look how fluffy the rice came out .
This plate is a masterpiece .
Just look how tender and juicy that chicken is a little bit of that rice .
And as always honest to God , that is fabulous .
So I'm gonna update , I'm destroying this plate after you make this , you're gonna love me forever .