Ultimate Chicken Biryani: A Flavorful Feast in Every Bite || Taweela's Kitchen

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Hi everyone, Hello UA-cam Family In today's video we are going to tell you How To Make Ultimate Chicken Biryani: A Flavorful Feast in Every Bite || Taweela's Kitchen
Welcome to Taweela's Kitchen, where we're about to embark on a culinary journey to create the ultimate Chicken Biryani. This aromatic and flavorful dish is a true masterpiece of Indian cuisine. Follow our detailed recipe to transform your kitchen into a paradise of rich, fragrant spices and tender chicken.
Ingredients:
For Biryani Korma:
• 1/2 cup oil
• 1.5kg chicken, into pieces
• 2 tablespoons ginger/garlic paste
• 2 onions, thinly sliced
• 3 green chilies, chopped
• 1/2 cup fried onion
• 1 pack Biryani masala
• 1 cup yogurt
• 2 tablespoons lemon juice
• 1 teaspoon sabat garam masala
• 1 teaspoon salt
• 1 teaspoon red chili flakes
• 1/4 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon red chili powder
• 3 tomatoes, dice
• Half kg potatoes cut into pieces and fry it
For Rice:
• 750g basmati rice
• 2-liter water
• 1 teaspoon vinegar
• 2 green chilies
• 1 black cardamom pods
• 1 teaspoon sabat garam masala
• 3 1-inch cinnamon stick
• Salt to taste
• 1 teaspoon oil
Instructions:
 Frying the Onions:
In a deep pan, heat the oil over medium heat. Add thinly sliced onions and fry them until they turn golden brown. Remove half of the fried onions from the oil and set them aside for garnishing.
 Preparing the Korma Biryani:
In a large bowl, combine the chicken pieces with ginger/garlic paste, yogurt, lemon juice, salt, red chili flakes, turmeric powder, coriander powder, and red chili powder. Mix well to coat the chicken evenly. Add the whole garam masala (cloves, cardamom, and cinnamon) and chopped green chilies to the partially cooked chicken. Sprinkle the Biryani masala over the chicken and mix well. Add diced tomatoes and cook until they become soft and the oil starts to separate from the mixture. Reduce the heat to low, cover the pan, and let the chicken korma simmer for about 15-20 minutes or until the chicken is fully cooked and tender. If needed, add a little water to prevent it from sticking to the pan.
 Cooking the Rice:
Wash the basmati rice under running water until the water runs clear. In a large pot, bring 2 liters of water to a boil. Add the washed rice, black cardamom, cinnamon sticks, oil, sabat garam masala, vinegar and salt. Cook the rice until it is 70-80% done (it should still have a slight bite to it). Drain the rice and set it aside.
 Layering the Biryani:
In a separate large pot, start layering the biryani. Begin with a layer of cooked rice, followed by a layer of chicken korma. Repeat this process until all the rice and korma are used up. Top it with the fried onions that were set aside earlier.
 Dum Cooking (Steaming):
Cover the pot with a tight-fitting lid or seal it with dough to trap the steam. Cook on very low heat (dum) for about 20-25 minutes. This allows the flavors to meld together.
 Serving:
Gently fluff the biryani with a fork to mix the layers before serving. Serve hot with raita (yogurt sauce) or a side salad.
Enjoy your homemade chicken biryani!
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