How can I make my Biryani tastier?

Using saffron and ghee are the two best ways to bring out the perfect aroma and taste in Biryani. While assembling Biryani, add saffron soaked in milk to give the dish a wonderful color and add ghee to enhance the taste.

What is the secret ingredient of Biryani?The basic masala of Biryani includes cumin, coriander, pepper, green and black cardamom , cloves, cinnamon, nutmeg, star anise, nutmeg, fennel seeds. , dry red chili etc.

What gives biryani a good aroma?One key is to use butter, not oil or margarine (I'm sure biryani has more butter than this version) and good spices: roasted cardamom, whole cloves, cinnamon stick and saffron. Ok let's go to prepare briyani:

BIRYANI INGREDIENTS5 servings1 cup cooked. basmati rice

600 grams of chicken

1/2 teaspoon mint leaves

1 teaspoon garam masala powder

salt if needed

1 teaspoon saffron

2 teaspoon virgin olive oil1 teaspoon bay leaf

3 green cardamom

1 teaspoon black cardamom

2 curds

1 spoon of cumin

2 onion

4 green chilies

1 spoon of turmeric

1 spoon of garlic paste

1 spoon of red chili pepper

1 cup of suspended curd

1/2 spoon of ginger

 2 spoon of ginger coriander drop of kewra

water as needed

1 spoon of rose water

1 spoon of Indian water

HOW TO PREPARE CHICKEN BIRYANI:

Step 1/4 :Prepare saffron kewra water and chop vegetablesTo make a delicious chicken biryani dish, first soak saffron in water to prepareare saffron (one teaspoon of saffron can be soaked in 1/4 cup of water). Next, mix the kewra drops with water and mix well into the kewra water. Set them aside for later use. Now chop the onion and coriander leaves and set aside.

Step 2:Fry the onionsMeanwhile, heat the olive oil in a deep pan. When the oil is hot enough, add the cumin seeds, bay leaf, green cardamom, black cardamom, curry leaves and fry for about a minute. Then add chopped onion to it and fry until pink. Now add chicken to it with chopped green chillies, turmeric, salt to taste, ginger-garlic paste, red chilli powder and green chilli. Mix all the spices well and cook for 2-3 minutes. Then add suspended curd to it and mix. (Make sure the chicken is properly washed and dried before adding to the dish)

step3: Cook the Biryani on low heat for 5-6 minutesReturn the flame to medium and add the garam masala and julienned ginger, coriander and mint leaves. Add kewra water, rose water and 1 tablespoon of saffron water to it. Cook until the chicken is cooked. Then add 1 cup of cooked rice and spread evenly. Then add the remaining saffron water and pour ghee on top. Now you can cook the food without a lid or cover it with a lid which creates a dark effect due to the generation of steam.

Step 4: Serve the hot Chicken Biryani with your favorite chutney or RaitaSimmer for 15-20 minutes. , close the lid and garnish with 1 tablespoon fried onions and coriander leaves. Serve the hot chicken biryani with your choice of raita. En jo y!.