The Easiest Authentic Biryani At Home

Most people are missing out on the greatest race in history or at least one of them .

Well , guess what ?

You're gonna want to start with this one ?

Ok .

So say we were making Biryani .

If you've never had it before , you're in for a freaking treat , buddy .

It's rich .

It's salty .

It's got meat .

So many textures and it's so fragrant , you might as well sprout wings and fly up into the clouds .

You know , like that could be you eating this .

So with all that being said , let's make this , shall we , right ?

So there's about a billion different kinds of biryani , maybe not a billion .

But this is the one that many people imagine .

And it's called Hydro Body Biryani .

It's also one of Papa's favorites .

Despite the number of ingredients , it's actually pretty easy .

First , we're making our own Biryani masala powder .

Don't be a little baby .

Ok ?

Make your own first .

Get a small sheet tray , add a quarter cup or 21 g of Korean seeds , two tablespoons or 13 g of Jira which is just black cumin seed , two teaspoons or 4 g of cloves , 10 green cardamom pods , two black cardamom pods two star .

Nice .

I need to take a breath here .

Two teaspoons or 5 g of fennel seeds .

One teaspoon of 4 g of black peppercorns and three cinnamon sticks .

Pop that into an oven that's been preheated to 350 °F for about 5 to 7 minutes until toasted .

Sure .

You can pop this right into your blender but you gonna eviscerate it instead of recommend lightly crushing that either in a mortar and pil or you can put it in a bag and hit it with a pan or something .

I don't know .

Just break it down .

Now , pop that into your blender , followed by one bay leaf , have a teaspoon which is slightly under a gram of fresh ground nutmeg one teaspoon or 3 g of ground mace blend on high until as smooth as possible .

Then sift the restrainer to get it as fine as possible .

Done moving on to our , I mean , come on .

Look at this thing .

It's more vibrant green than beautiful flatter .

Again , blender , rough chop , three green chilies to chilies .

Totally work here .

Pop those into your blender .

Follow by one inch knob of ginger chopped four cloves of garlic , one cup or 11 g of cilantro , third cup of 4 g of fresh mint .

By the way , don't do any of that dried .

Ok .

Just throw it out the window .

A pinch of chopped masala powder , a pitch of cumin powder , salt to taste and finally three quarters of a cup or 100 and 80 g of a nice thick yogurt blind on high until relatively smooth , poured into a bowl and add additional salt to taste if needed it .

Something beautiful right layer right last but very important thing before we get into it .

Right .

Very easy medium bowl .

Add three quarters of a cup or 100 and 80 g of plain yogurt .

By the way , this is all full fat .

I don't want any of that low fat stuff , please .

Two tablespoons which is about a gram of chopped fresh cilantro , half a teaspoon or 1 g of ground cumin , a quarter teaspoon or half a gram of ground coriander and half a cup or 66 g of a seedless English cucumber that's been grated and lightly salted and drained of its excess water .

That's optional .

But I like to do it .

Seasoned taste of salt .

Give it a nice mix .

Still comin and then finally fold in two tablespoons of 21 g of diced red onion and lemon juice to taste for flavor and consistency .

Now listen , the consistency of this really depends on the type of yogurt that you use .

The thicker the yogurt , the thicker the right to see where I'm going here .

Now we're ready to make .

First we marinate our chicken .

Now , large bowl , you're gonna need one powder of 450 g of chicken drumsticks , which is gonna be around four or five .

Depends on how thick that chicken is .

Two garlic cloves , grated a two inch piece of ginger grated two thirds of a cup or 100 and 57 g of yogurt , 1.5 teaspoons or 4 g of your biryani masala powder that you made earlier quarter teaspoon or half a gram of turmeric powder .

Two teaspoons or 1 g of red chili powder , you can totally use paprika , that's fine .

Three quarter of a teaspoon of 1 g of green cardamom powder , 1.5 teaspoons or 9 g of fine sea salt .

Two Indian green chilies , which like I said , Thai chili is totally fine , finely chopped two teaspoons or 9 g of lemon juice mix all together to coat thoroughly .

And option you can marinate it overnight or you can use it right away .

It's up to you .

I know it's a marinade .

So maybe marinate it fried onion seems like it doesn't belong , right .

But it does .

First , you're gonna need 1.5 large yellow onions , cut the top , slice it in half in the root off , peel and then slice it a quarter inch or slightly thinner if possible via a mandolin .

Now look , you can do this with a knife .

I really recommend a mandolin so that they fry evenly .

Now in a 12 inch saute pan at three cups or 700 mL of vegetable oil , eat over medium until it's around 3 25 .

Then add in your onions in two batches and fry stirring occasionally until crisp light and golden brown drink on a wreck or a paper towel teas and gently with salt and that's it .

Now , time for our rice .

Very important here .

First , you're gonna get 1.5 cups of 286 g of aged basmati rice .

Please listen .

Don't just go and just pick some random basmati rice .

Oh , no big deal .

No , do not do that .

Please get the proper the highest quality possible , please .

Now rinse your rice multiple times until the water runs clear .

Then let it sit soaking water for 30 minutes , then gently drain it .

Being careful not to break it up .

Now , medium sized pot added seven cups or 1.7 liters of water .

One black cardamom pod , one star , one bay leaf , one cinnamon stick , five green cardamom pods , three quarters of a teaspoon or 1 g of Shara five whole cloves , half a teaspoon or half a gram of ground mace , one tablespoon or 11 g of fine sea salt and just a tiny little bit of vegetable oil like a half teaspoon .

Now bring that to a rolling boil once it's boiling .

I know this seems wrong , but this is how it's done .

Now add in your soaked basmati rice and let that cook until about 75% of the way done .

Not all the way you want a little bit of rawness on the inside of that grain , which is actually pretty fast .

It'll happen in like 2 to 4 minutes now while it's going your small pot at 3.5 tablespoons of 52 g of milk and half a teaspoon or much less than a gram .

So you can just say a generous pinch , I suppose of saffron threads and set that to the side separately .

You get into a thick bottom pot , a light drizzle of vegetable oil in the bottom .

Add your marinated chicken along with all of your marinade , everything .

And I've got some different herbs for you .

Here , we got a quarter cup or 12 g of finely chopped mint and a third cup or 18 g of finely chopped cilantro .

That's the whole amount .

Now , you're gonna take that and you're gonna add three quarters of your cilantro , three quarters of your mint drizzle in two tablespoons or 27 g of g , just clarified butter .

All right , don't you worry ?

Three quarters of your fried onions gently stir that together .

Now , before you add the rice , make sure to taste it , if it needs more salt , salt it .

Now , if you don't salt it , now it's not gonna be salty enough later .

Trust me , not enough salt will ruin this .

Then on top of that , you're gonna add half your rice , half your remaining amount of cilantro , half your remaining amount of mint , your fried onions .

A little bit more Biryani masala .

Light squeeze a half of lemon , then add your second half of rice .

The remainder of your mint and cilantro , the remainder of your fried onion .

Then ever so carefully drizzle on your saffron milk .

Now , optionally , you can totally strain the saffron milk first if you want .

I prefer to anyway , drizzle that on and finally d a quarter cup of 54 g of melted Gee .

Now there's a cooking method called dumb cooking .

I know that's what it's called .

And traditionally , it's done with a very basic water dough that's then rolled into a rod and then they seal the pot with that .

You can totally do that and it works just fine .

It's just really messy .

So a lot of homes nowadays will just use a layer of foil in between the lid and the pot , you close it .

And instead of putting this on a direct flame , what you're going to do is get a cast iron , heavy button pan , your pot fits in , set the flame to medium high .

So it , we just , just the diameter of the pot .

Cook that for 15 minutes , then reduce the temp to low .

Do not take the lid off and cook for 20 to 30 more minutes .

That's it .

At this point .

Your biryani should be done .

The bottom should be beautifully cooked with a light char on your chicken .

Gently stir everything together .

Being careful not to rip up your chicken and gently take up those succulent fall off .

The bone pieces of chicken poo , a plate .

Beautifully add some additional cilantro or fried onion for garnish , which you might not have .

It's fine and serve with your chutney and Rita .

And let's taste test and see how we did .

Did you see this ?

We got Biryani .

Feel good about it .

Hm .

Oh .

How do you eat it though ?

You know , you get a little bit of rice , a little bit of chicken .

Wow .

It's clean .

It's fragrant , multiple spices in your face and it's filling now a little bit of this .

Oh , damn .

Come to that .

Uh , do not make this without these sausage .

They're absolutely a requirement .

You need more salt than you think this could be salted a little bit better .

That just make sure that you're tasting as you go .

But you know what else you should do as you go ?

Watch B roll .

Go ahead .

God .

Uh , oh , I actually , I almost passed out doing that .

That was maybe a little too much .