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00:00 This is called chicken biryani, it is an Indian dish but it is a very simplified version of
00:11 chicken biryani which is a very complex dish.
00:14 So I will go through the ingredients here what we need for chicken biryani.
00:19 Of course let us start with rice.
00:21 This is basmati rice soaked in water for last 20 minutes.
00:26 So we are supposed to soak it for half an hour before we cook it.
00:30 And here they have salt, turmeric powder, chilli powder.
00:35 That is the canola oil or you can use the oil of your choice, vegetable oil.
00:41 And here we have the spices here, they are not powdered.
00:43 We have cinnamon stick, caromum, bay leaves, black caromum, then this is cloves and some
00:52 green chillies.
00:54 And this is mint leaves, cilantro, chicken which is marinated in yogurt and turmeric
01:03 powder, chilli powder and salt.
01:07 And it has been marinated for last 2 and half or 3 hours close to that.
01:11 Then you have ginger garlic paste which is mixed already.
01:18 Then some chopped tomato, maybe 4 small tomato, then some crushed garlic.
01:28 Then you have peeled potatoes and onion which is around 4 onion.
01:34 And the final one is the boiled egg which is already boiled there.
01:42 Let me start with the cooking, put some vegetable oil or the oil of your choice.
01:50 Switch on the thing.
01:51 You wait until the bowl is warm before you start putting the oil.
02:06 So this pretty much depends on your own choice, preference, how much oil you want to put.
02:10 So once the oil is hot, you wait for few minutes, couple of minutes, maybe until the work.
02:18 Then you have the chopped onion here.
02:19 There are 4 big size chopped onion.
02:23 You can use it either white or red, either of them would be okay.
02:27 Then once the oil is warm, you can fill it.
02:30 Then you put the entire onion there.
02:40 And once you put the onion, you need to constantly stir it so that the onion does not burn.
02:44 So it takes some time until you need to fry it until the onion is golden brown color.
02:51 So it takes probably at least 15 minutes to get that color there.
02:59 So if you feel the oil is less, you can put additional oil if it is needed.
03:06 You need the oil to fry the onion.
03:18 So I try to put as less as possible.
03:24 So you need to constantly stir the onion or it will burn.
03:27 You don't want to burn the onion.
03:28 You want to make it very uniform golden color.
03:39 So ginger paste and put in the… put the ginger garlic paste and stir it.
03:56 At the same time, you can actually put all the other spices like the cinnamon roll there,
04:03 cinnamon stick, put the cinnamon stick, put the cardamom, the whole cardamom, put bay
04:15 leaves and cloves.
04:23 And this is the last one in there is the black cardamom there.
04:31 And if you like to, you can put few green chillies to make it more spicy based on your
04:40 taste.
04:41 So you can see here it is burning little bit.
04:45 So put it more like a low medium because it will start burning once you put ginger garlic
04:53 paste.
04:54 So now you need to constantly stir it because the ginger garlic paste will stick to the
05:03 bottom.
05:04 So now you are getting this golden color base there.
05:24 Put it in a very medium heat and also same time you can put salt basically
05:39 suit your taste.
05:43 You can come back and put more salt if it is needed in the end but now you can just
05:47 put it depending on.
05:56 So I put pinch of red chilli powder.
06:19 And now we are ready to put chicken.
06:33 Oh sorry I think I forgot let me put some tomato there.
06:42 Once you put tomato then you have to maybe raise the heat little bit so that the tomato
06:47 gets cooked.
06:49 So you cook it until tomatoes are completely mixed with the onion and all the base there.
07:03 So once you are done you can put the marinated chicken.
07:06 This chicken has only thighs and drumsticks marinated with yogurt and turmeric powder,
07:13 salt.
07:14 You can put I don't want to put the whole thing maybe too much.
07:38 One more piece you can put.
07:52 Same time I will put the peeled potatoes.
08:11 Once you mix it properly then cover it for the chicken to cook but keep coming back to
08:17 make sure it doesn't stick in the bottom.
08:22 You take the thing and put maybe 3/4 of water for cooking the rice.
08:33 Put the oven in the high heat so that the water will start boiling.
08:39 Then put salt on the water.
09:02 So basically it will cook on its own the water coming out of chicken.
09:06 It will be cooked on those so you don't need to put any water in this thing.
09:24 So what I am doing is boiling the water.
09:26 So in the boiled water I put the soaked rice or rice which has been soaked before.
09:35 You can use I think I put more so I just.
09:42 So if the water is too much then you can drain some water out.
09:51 So I put some coriander leaves on the chicken curry there.
10:05 So I am going to move this to very low heat there so that I am waiting for the chicken
10:08 to boil.
10:09 Sorry water to rice to boil there.
10:13 Then I spread the mint leaves here.
10:22 Bring the heat to the low.
10:24 Once you are done there you basically transfer eventually the drained rice.
10:36 Once you do that bring it to very low heat there and cover it up.
10:43 Spread it evenly and then cover it.
10:59 Cover it you should need to keep it for at least 10 to 15 minutes for the rice to cook
11:06 and get soaked in the chicken soup there.
11:10 That's pretty much it.
11:11 Once it's done we will be ready to serve.
11:19 So it's on very very low heat for 10 to 15 minutes we will just keep it for rice to fully
11:26 cooked and get mixed with the chicken and the rice.
11:36 So on the top of that we will just put this boiled egg.
11:48 Now it's ready to be served.
11:49 So let's take it to the dining table there.
11:50 Get a table.
11:51 The chicken is still soft it's not done.
11:58 It's because it's juicy and warm.
12:04 No this is really good.
12:07 It's really good.