Chicken Biryani With Pickle - Avakaya Chicken Biryani - Aavakaaya Chicken Dum Biryani - Mango Pickle

If you think of our great , great , great grandparents , they used to make these pickles and they used to eat it throughout the year .

They never had refrigerators .

And you think these pickles are the reasons our stomachs .

We used to be really healthy for making these mango pickles .

They used to follow strict rules .

They used to plug the mangoes .

They used to soak these mangoes in water overnight .

That gives them a nice firm texture .

And also it cleans the outside because they need to store these pickles for , for a period of one year .

Nowadays , I rarely make the pickles that we store it for one year because even mangoes are available throughout the year and you can make the mango pickles every month and especially in our homes .

You know , the first month , everybody loves to eat the pickles .

Then , you know , they shy away from the pickles .

But the leftover pickles are wonderful for making various things .

Like whenever I'm having , I add some curd , take some pickle and add it .

And uh , you know , many times what I do , even today on the yogurt , I add some pickle and add to it and eat it .

I just love it .

So today we're going to make this pickle , it is very easy , make sure cut the pieces and they need to be dry , you know , to take a cloth , dry cloth and just wipe dry .

After that , we're going to make a mixture in which we're going to add it with the mango pieces to make it very easier .

So first we are going to add oil , oil , that's around 300 .

So everybody has their own little secrets .

So some people , they add the pieces to the oil in this bowl .

We'll add 2 50 g of chili powder , 2 50 g of salt , around 1 25 g of mustard powder .

A little bit of turmeric , one teaspoon of uh reek powder , freshly crushed garlic .

You know , the lot of people they use ginger also now add the pieces of mango and I'll keep mixing them , mix all these pieces , the oil just pour on top of this garlic add to this .

That's all the pickle is ready , just leave this covered and tomorrow morning all the juices will come out and all the pieces will soak in .

So always make sure , you know , a little extra salt is there in the pickle exactly .

After 24 hours , you can see how the oil is coming out of this mixture .

After another 24 hours , the oil will slowly come out and the juices from the mango also will come out and you will have have the fantastic pickle in the comments .

Write down your first memory of eating fresh pickle at your home , at your grandparent home or wherever it is .

There are many Biryani and people have been so creative when they are making these kind of biryani and especially some of the fantastic chefs .

You call them cook chefs in a small restaurant .

They make these recipes .

Today's Biryani is such that it is called a Biryani , ok , chicken biryani .

So for this , we're going to take chicken and then we're going to mix it with pickle and we're going to make this Biryani here .

I've got two kind of mango pickles .

One is , it is grated mango pickle and this is so for making this take the chicken pieces in this , we're going to add rated mango pickle .

This is what is going to quote the chicken when I was studying my hotel management and we went for training in a five star hotel with the Biryani .

They always used to do mango pickle and papa .

And I used to think why pickle with papa .

And today you see pickle uh chicken Biryani itself has become so famous in this .

Now we're going to add chili powder , ginger garlic paste and other masala powder .

You can use Biryani masala , but I'm gonna use coriander powder , a little bit of cumin powder and some garam masala powder .

And in this , we're going to add some coriander leaf green chili and also some brown onion , squeeze in some lemon juice and usually we add a lot of mint .

But today we're going to use curry leaves for this biryani and add oil .

Now mix this .

So the pickle flavor and everything is with the chicken and add salt with the chicken .

Of course , we're going to add yogurt , but I'm going to show you how to add at the bottom .

All the chicken pieces will cover the bottom .

On top of this , we're going to pour the yogurt .

So the masala doesn't get diluted , the pieces will get all the flavor and also some of the yogurt flavor will be there , but the masala pieces will be perfect .

And when you eat it , you should actually feel that al flavor , that mango pickle flavor and on the rice , we're going to do that extra punch of flavor .

Now the marination is all done and uh this is perfect .

So you're going to cook the rice and you're going to tell them how to cook the rice .

You don't need me here .

OK ?

Now I am going to teach the perfect rice .

This is a old age rice , age old rice like was of age .

Now add salt , stop like this , you have to taste OK ?

Throw that spoon away now OK ?

And masala , you can add bay leaf cardamom club everything and you have to add OK .

So now add some oil , OK ?

And now add rice to this .

So into the hot boiling water .

Add the rice .

How many glass bowls did you break in the studio ?

So far ?

123 , no , your fingers are not enough .

So far he must have broken more than 20 glass balls here in the studio .

You know , now bring this to a nice boil and because the chicken is raw , we're going to cook the rice till it is 70% done .

And I'm going to show you what is 70% today .

So we're going to show you the rice .

So look at this from the boiling here .

So the rice , I can't even press it is hard if I press it will break .

So this rice is only 40% done .

And you can see that the rice edges are getting transparent and yes still they will break once you press it .

Now this is 60% done and another 10% and you will have a perfect rice .

Now you can see the rice , this is , you know , almost 70% done .

The rice doesn't break easily and uh it will get kind of mashed .

This is 70% done but take this rice but still it is raw .

When you eat it , you will see it is very raw .

Now , put the rice always rotate the vessel and add so that the rice spreads evenly , the moisture , the curd that is there , that will help this rice cook further .

Some of the moisture from the chicken also will come and when this is done , you will have a perfect biryani .

Why is rice red color ?

Yeah , this is everything .

Give me your specs .

Now who white color ?

OK .

So in this , we're going to add the pickle .

So already we marinated the chicken with the pickle and now if the pickle often is eaten with what ?

So money go put your , so just pour it .

OK ?

Usually the bigger pieces of uh pickle if you add , it'll be great .

Some of the pickle oil also on top , we added pickle , the right quantity that it gives a very nice taste but not war power .

This guy is war bearing on me .

Now add some brown onions , put that water .

See , you can also do the dumb .

Now after more than 30 minutes , you got to see my God .

The aroma is just outstanding and the rice .

Now I want you to see the 100% cooked rice .

Look at the way each grain is perfectly cooked and the size of the grain also became very long .

So now this rice when you press it has to become a paste .

But on cooking , it should remain as individual grains .

This is perfect .

Wow , look at these pieces .

So just uh a the rice a little bit , put the lid on and let's serve the queen .

Uh It is nice breezy .

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Also , I was really good at maybe , maybe you love onions .

No , a little bit of lemon and the onions along with the Biryani .

No , so good .

So perfect .

Hm Biryani is good .

You got to chicken , chicken , chicken , chicken , chicken , so perfect money .

Let talk .

Ok .

So this is a romantic area .

I know money will come .

He's got no , you know , super , the perfect she can be .

I cannot believe you asked Queen Victoria to go and see it inside .

Ok .

How is it that ?

So you don't like ?