THE ART OF COOKING CHICKEN BIRYANI & THE FATHERS DAY.

 

NEERAJ MAHAJAN

Hi Guys. I am back and this time, with a bigger cooking hack: The Mughlai Chicken Biryani. Ever since I started cooking, I aspired for it. It is after all Ambrosia ( The food of the Gods). And it epitomizes the Zenith of culinary delights. The long arduous process, multiple stages, and the final delicate, nimble-handed mixing of cooked rice with chicken pieces are enthralling.  As to my Biryani journey, Heres the thing:

In my last week's blog on chicken Jahangiri, I had mentioned how I learned Biryani while cooking Chicken Jahangiri ( with recipe link attached). Once the Yakhni is ready  ( which is common to both), the process is as under :

1. Cull out the semi-cooked onion, garlic, and ginger from the Yakhni to grind them into a paste

2. Pour the Yakhni into a container

3.Fry chicken pieces until they are reddish

4.Boil rice 70%

5. Roast the paste until it is well cooked

6. Mix the chicken pieces into the paste for a couple of minutes as the chicken is pre-cooked already.

7. Take a big WOK ( Kadahi) 

8. Add few pieces of chicken, then cover with rice and reiterate to create layering.

9.Add half teaspoon kevda essence for flavor at each layer to make it aromatic.

10. Add Yakhni to it.

11. Let it cook on slow flame for a few min. until it is ready to be eaten


here are a few pics 









All the effort expended was richly rewarded by the mouth-watering and aromatic Chicken Biryani. The family & friends feasted on it. It was my return gift on Father's Day.



Hope you enjoyed reading it. Though honestly, I didn't as much writing as  I would if I were to put it on YOUTUBE instead. 

until then

goodbye and best of luck

wanabi stoic




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