Nizami Biryani Recipe _ How To Make Chicken Biryani _ Nizami Chicken Biryani _ Biryani Recipe

Any special occasion in India is always celebrated with a Biryani and every state has its own special touch to it .

So what do you think ?

The first step is today for my Nizami chicken biryani ?

Is it chopping the onions ?

No .

Is it boiling the rice ?

No , that's right .

The first step is washing my hands .

So let's sale on it .

Now that my hands are washed and salo protected .

Let's get started with the recipe .

I've got some water here that's come to a roaring boil .

I'm going to salt it because in a biryani it's crucial to cook the rice just as well as the chicken .

OK ?

Now I'm gonna start adding the spices .

Rule of thumb is that you add half the spices to the rice and the rest half to the chicken when you're cooking it first in will be some bay leaves , some caraway seeds or Shahira .

A star anise some clothes , black cardamom , cinnamon miss and green cardamom .

Now I'm gonna add some rice which I have first washed and then soaked for about 20 minutes .

I'm gonna add this to the water .

I'm gonna cook this on a high flame for two minutes and then another two minutes on a low flame .

And while that is happening , I'm also gonna add a little bit of g not too much as a chef whenever I cook for others .

The two things I'm most concerned about are hygiene and taste .

And while as a chef , I personally choose all the ingredients , cut the vegetables and ensure that everything is top notch .

Salo , makes sure that these hands are clean and protected so that I don't pass on any germs .

My loved ones .

Remember I'm gonna start marinating the chicken .

Now , I've got half a cup of yogurt that I whisked .

Very important .

Whisk it through .

And after that , I'm gonna start adding the spices .

First .

Guam masala is my favorite .

I'm gonna start with that one .

You need a good amount of it .

Never without salt , red chili powder , do coriander powder and some cumin powder with that .

True .

I'm also gonna use some of the oil right now that I had fried the onions for the brita in just a little bit .

You don't need too much .

This just makes the chicken really nice and tender with that in ginger garlic .

And now I'm gonna add the Brisco of two onions that I have fried , mix that through as well .

Now , let's add the chicken .

I've got 1 kg of chicken here that I'm gonna add to this mixture .

And the only best way to mix this with the marinade is to use your hands .

So just get in there .

You should let the chicken rest and marinade for anywhere between one hour to overnight .

But I am gonna go and wash my hands first .

It takes only 20 seconds .

The chicken has had time to marinade and the rice has also been drained and has cooled completely .

So let's start cooking in this really nice big pan .

I'm gonna start with some oil .

Now , the rule for biryani is that the oil should be enough to cover the bottom of the pan , but not too much so that it coats the rice .

Now to this oil , I'm gonna add a little bit of g , not too much .

Just about a spoon is more than enough .

Now , let's add our spices .

I'm gonna start with some bay leaves , some cardamom .

A Miss Cinnamon , some black cardamom and finally some clothes just swirl that around in the pan so that these spices release their flavor .

The balance of flavors in this recipe comes from the sweetness that we've added for the fried onions in the marinade .

But the spice is gonna come with these green chilies that I have split in half .

Add these , the spices have released their aroma and flavor .

So now I'm gonna add our marinated chicken all in one go .

I'm gonna add a little bit of water just to deglaze the pan .

Not too much .

Now I'm just gonna cover this and let it cook for about 10 minutes .

Before we start layering our biryani , the chicken is done .

It's been 10 minutes .

I'm gonna turn off the flame .

And now before we start layering , what I'm gonna do is that I'm just gonna take out about half of this chicken , put it in this bowl that'll just help us with the layering .

Now , to this half layer of chicken , I'm gonna add some chopped up coriander and just stir it in .

Not too much .

Just gives a nice flavor .

Now to this , I'm gonna add half the rice layer it on .

Sometimes it's just better to do it with your hands , especially since they are freshly washed .

Now to this , I'm gonna add some saffron milk .

Now to top that with some fried onions or brita .

This is my favorite part .

So I'm a little heavy handed with it , some chopped up coriander .

Now to this , I'm gonna add the half of the chicken that we had kept aside .

Just that's the next layer to go on top , spread it out as much as you can .

A light sprinkling of some chopped coriander .

Now , the rest of the rice , next layer of rice is always the saffron milk drizzle that in some more of the fried onion .

Now I'm gonna add some kira essence .

If you don't find Cabra essence , you can also add some rose water .

This has a very strong flavor .

So you only need to add little at this stage and the final layer again is some chopped coriander .

I like to add the chopped mint leaves right in the end because when the Biryani dumb cooks , the Pudina leaves or mint leaves tend to go black .

Now I'm going to gift wrap or Dumb Cook the Biryani .

I just always use foil .

I find it much easier to use wrap .

Remember everything is hot .

Cover this nice and snug .

And now I have this plate here .

This , that's been preheating on a low flame .

I'm gonna transfer this here and let this cook on dumb for about 30 minutes .

Our rice and chicken were about 70% cooked before we cooked it on dumb on a low flame .

But after 30 minutes it's 100% cooked .

Let's check on it .

Be careful , everything's very hot .

Be careful when you lift the foil as well because there's a lot of steam .

Whoa .

Look at that .

I'm just gonna Sprinkle on some mint leaves at this stage .

Looks absolutely divine .

I'm gonna plate this up now .

You know , I can see how much my crew members are just dying to taste this Biryani , but only after you wash your hands .

Huh ?

Like I said , Biryani is always for a special occasion and I hope that you have a special occasion soon when you can make this Nizami chicken Biryani do try this recipe and stay tuned to get curried for loads more