Instant Chicken Biryani - Chicken Biryani for Restaurant Owners

Yeah .

In Hyderabad , Biryani is a way of life .

You know , we will find any reason to have a means party .

Party means Biryani .

We in hydra pa , we will find any reason for you to throw a party .

So we will find any reason .

And for us that means Biryani and we will eat Biryani for lunch for dinner .

Me , I'll wake up in the midnight and he Biryani and eat .

Welcome back to another session with your was at dot com .

Today , I'm making instant Biryani first .

We have to make a gravy for it , which is not instant , it is going to take some time .

But later you can finish the Biryani and get that original authentic flavors in Hyderabad restaurants .

We don't do this , but you know , I've been to many restaurants overseas and for them , they need something like this .

So this recipe is for the restaurant owners so they can serve really tasty biryani for their customers .

And for this , add some oil pan .

And in this , we're going to use the like bay leaf .

When we eat Biryani , we pay 100% concentration .

We don't talk to people .

We will be totally involved in it .

And these gloves are considered to be like a bombs of biryani because you take a bite .

It's going to be like too much of flavor .

The same thing with the cardamom also .

So first the biryani leaf in this , we're going to add the cloves , cardamom , cinnamon star and the biryani flour .

Let us sort it to get the nice flavors out in this .

Add some and we're going to add the chicken bones into it and you want the chicken bones to be slightly colored so that the gravy gets a nice taste .

Now , look at this .

The chicken bones are , you know , slightly getting colored and some people , they think it's a sin to add the in a biryani .

But you know , you can go ahead and add it is everybody has their own very specific recipes and that they follow it to the core .

That means pretty much every family in Hyderabad has their own recipes .

So I'm going to add a little bit of turmeric and ginger garlic paste .

The most important thing in a biryani .

The flavors comes number one from the basmati rice , number two from the mint and Coriander .

Number three from the garam masala and more important is the brown onions .

So in this gravy , we're going to add all of them .

But when you are finishing the Biryani , also , we're going to add in this , we're going to add the mint leaf chopped coriander , add green chilies and we are also going to add the masala , you know , very simple .

You want to add some coriander powder , some cumin powder , some red chili powder , some masala powder .

And in this , we are going to let all the flavors get infused first , we need a nice gravy .

So for this add water and in a very good biryani , you want some of the brown onion to give the sweetness by dissolving and some brown onions on the top to give that bite to the biryani .

In this , we're going to add the brown onion .

This brown onion will disappear in the gravy , but we need to add the yogurt .

Here is the yogurt , add yogurt to this because the aroma comes from the mint , the coriander , the nice , the sourness that the biryani need .

So preferably you need to add a little bit of yogurt , not the sweet yogurt , let it cook for 30 minutes or even for an hour so that the gravy has the nice taste and the flavor of all the chicken from the bones is extracted in this add salt .

And now when this gravy is ready , I'm going to show you this instant biryani , especially for the restaurant owners can follow this recipe and your customers will just love it .

The gravy is condensed , fully flavorful and now all you have to do is just remove these chicken bones .

It's better in the restaurants .

We usually have a bigger chicken bones .

So you'll be able to remove them easily .

Otherwise also just remove these chicken bones but don't call me sheep or anything .

But even out of these chicken bones , I just peel out the little meat that's left , especially from the neck bones and enjoy it because this is what the biryani aroma .

Just remove all the bones from the gravy and this gravy , pour it in a bowl and store it .

This is in fact , so tasty even on the bowl of rice , just pour this and just eat it .

But we're going to make the instant chicken biryani for the restaurant owners .

I'm going to use chicken breast meat , but you have to brine this chicken .

That means you have to keep this chicken breast in the salt water for at least three hours .

So this can cook in just like 5 to 6 minutes .

The chicken will be nice and tender and the gravy also need to be absorbed into these chicken pieces .

So here is the magic , just take these chicken pieces just one shot , not too much , just a little bit .

So the chicken gets kind of tender .

The chicken is already restaurants around the world .

It's become a fashion to serve the biryani in the pots .

So I'm going to show in a pot , the gravy is ready , the chicken is fresh and here add g just leave a little bit for later on the rice and add the chicken pieces , fry these chicken pieces just for a minute , the chicken pieces just need to fry a little bit in the .

And after that , the magic is with this gravy .

So after a minute , just pour the gravy you need for this two or three ladles of this gravy .

Let this chicken cook in this gravy for another three minutes .

The trick for a very good biryani is the rice and the rice has to be nice and fluffy like this .

You know , this is almost 95% cooked .

But look at the individual grains of rice .

This same grain of rice will become like gold in no time to this boiling chicken , add some fresh mint , some chopped coriander .

We're going to add this rice .

We're going to just drop this rice grain by grain .

After adding one nice layer of rice in this , we're going to add a little bit of the gravy , Sprinkle a little bit of mint , some coriander and also some of the brown onion .

This is what will give that finale flavor for this .

Now , some more rice , the finishing touch we're going to do with some more brown onion , some saffron water so that the biryani will come out good .

We Hyderabad is we don't add a cashew in it , but a lot of people love it .

So add a few pieces of cash in it just to make sure your biryani comes out excellent .

Some lemon juice .

The finale , the leftovers just a little bit of now we are going to give a gum to this Biryani .

All you do is take a dog , put some water so that the sticks .

Well , and then the seal in the moisture seal the lid .

We have to wait for some time so that , you know , this will break open , the steam will come out .

That's when we're going to serve the customers .

You can make it even in a pan .

But if you want to make it in a pot , this is the best way to do it .

You can see the steam slowly coming out when the Biryani is almost ready .

You will get that aroma .

Ah , the Biryani is already I can get the awesome flavor and we will taste it after a few minutes .

There is a joke that people say that hydra there , but it's not true .

I'll tell you a small story once a girl wrote to me saying that I'm in love with the hydrotic boy .

How do I impress him ?

Biryani Bo ?

Very simple .

So apparently she made the Biryani while eating the Biryani .

He proposed the girl .

So also one warning , don't trust a man's promises while he is doing it .

And if he is a Hyderabadi , don't trust a Hyderabadi man's promises he makes while leading Biryani , the true magic happens when the lid is opened .

Just ah ah you know , this is what seals the nice aroma and the flavors and the Biryani is perfectly ready .

Look at the rice , each grain , the color underneath the chicken pieces , look at them slightly .

The chicken pieces need to be slightly , you know , colored , you know , the rice has to have many colors , see some white , some brown , some golden and everything I told , you know , Hyderabad , this will find any reason to throw a party and make you throw a party once I was having Biryani that to with the friends .

I got that .

So next day again , we went for the Biryani and I made sure I did not get the so make this wonderful Biryani at home , you know .

So .

Hm .

Mhm .

Well , you know , or the same gravy also , you can give us a salad on the side and it will be tasting so good .

Make this Biryani at home , feed your family , make this biryani in your restaurant , feed your customers .

But I will guarantee you one thing , they will have all the smiles and they will say one thing .