chicken Biryani

Chicken Biryani

CHIKEN BIRYANI REECIPE

CHICKEN BIRYANI

A FLAVORFUL AROMATIC SOUTH ASIAN DISH , PERFACT FOR SPECIAL OCCASION

IINGREDIENTS¹

• ²1Kg boneless chicken piecews(leg, thigh , and breast)

• 2 cups basmati rice

• 2 tablespoons ghee

• 1 large onion , minced

• 2 cloves garlic, minced

• 1 teaspoon cumin seeds b

• 1 teaspoon coriander powder

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• 1 teaspoon gram masala powder

• 1 salt, to taste

• 2 cups water

• fresh cilantro, chopped (optional)

Biryani Wallpaper

Instructions

1 . Rinse rise and soak for 30 minutes. Drain and set aside .

2 . marinate chicken with yogurt, ginger paste,l cumin seeds, coriander powder, turmeric powder, red chili powder, gram masala powder, salt.

3 . heat ghee in a large pan. Add chopped onion and saute until golden brown .

4 . Add marinated chicken and cook until browned.

5 . layer chicken and rice in a large pot. Add water and ghee.

• 1 rinse rice and soak for 30 minutes drain and set aside.Chicken Biryani #shorts #chickenbiryani #chickenrecipes

• 2 Marinate chicken with yogurt6, ginger paste, garlic past, cumin seeds, coriander powder, gram masala powder, and salt.

• 3 . heat ghee in a large pan. Add chopped onion and sauté unit golden brown.

• 4 Add marinated chicken and cook until browned .

• 5 In a separate pot, boil water and add rice. cook unite 70% done.

• 6 layer chicken and rice in large pot. rice. Add water5 and ghee.

• 7 cover and cook on low heat for 20-25 minutes or until rice is fully cooked .

Tipes $ variations :

• use aged basmati rice for best flavor .

• Adjust spice levels to taste .

• Add potatoes or eggs foe added flavor.

• Try different biryani styles: lucknowi, sindh or awadhi.

Nutrition Facts (approx.):

Per serving:

• CALORIES : 520

• PROTEIN : 35g
• FAT : 24g

• CARBOHYDRATES : 40g

Share your EXPERIENCE :

have you tried hyderabadi chicken biryani before?

what’s your favorite biryani variation?

HASHTAGS:

HERE ARE SOME POPULAR CITIES ASSOCIATED WITH DRFFERENT TYPES OF BIRYANI

1 . Hyderabad (talangana) – hyderabadi biryani (iconic dish of the city)

2 . lucknow (uttraa pradesh) – lucknowi biryani (known for its delicate flovors|)

3 . kolkata (west bangal) – kolkata biryani (famous for egg and potato additions)

4 . chennai (tamil nadu) – Ambur biryani (popular for its unique spice blend)

5 . bengaluru (karnataka) – done biryani (served in a unique, bowl- shaped container)

pakistan:

1 . karachi (sindh) – sindhi biryani(famous for its flaorful rice and meat combination)

2 . lahore (punjab) – lahori biryani (known for its rich, spicy flavors)

BANGLADESH:

1 . dhaka – dhakaiya biryani (famous for its light, fluffy rice and flavorfull meat)

MIDDLE EAST AND SOUTHEAST ASIA:

1 . dubai (UAE) – dubai – style biryani (influenced by india and pakistani cuisine)

2 . Singapore – singaporean biryani (a fusion of indian and malay flavors)

SOME POPULAR BIRYANI DESTINATIONS:

INDIA:

1 . paradise restaurant (hyderabad)- iconic hyderabadi biryani

2 . ITC maurya (new delhi) – luxury biryani experience

3 . karim’s (new delhi)- – historic restaurant serving lucknowi biryani

PAKISTAN :

1 . star kabab (dhaka) – popular dhakaiya biryani spot

whud you like to know more about a specific city’s biryani scenc?

Biryani is a mixed rice dish, mainly popular in South Asia. It is made with rice, some type of meat and spices. To cater to vegetarians, in some cases, it is prepared by substituting vegetables or paneer for the meat. Sometimes eggs or potatoes are also added. Wikipedia

Origins: India, Iran

Place of origin: India, Pakistan, Iran, Bangladesh, Iraq, Afghanistan

Ingredients generally used: Mutton; Chicken; Beef; Eggs; Nuts; Dried fruits; Vegetables; Potatoes

Main ingredients: Rice; Spices; Meat

Alternative names: Biriyani, biriani, beriani, briyani, breyani, briani, birani, buriyani, bariania, beriani

Region or state: India, Pakistan, Bangladesh, Afghanistaniu

Biryani is one of the most popular dishes in South Asia and among the South Asian diaspora, although the dish is often associated with the region’s Muslim population in particular. Similar dishes are also prepared in other parts of the world such as in Iran, Iraq, Myanmar, Thailand, and Malaysia.

NEGATIVETI SENTIMENT5 OF BIRYANI

It has weird aroma that I can’t expect from a food item. It’s actually dry rice mixed with some spices which are not used in other Indian dishes and the meat in it also get smell from those spices the meat don’t get smell flavour like meat curry and the meat is also dry with no gravy.