My Family is OBSESSED with This Chicken Biryani Recipe
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- Опубликовано: 13 сен 2024
- This Chicken Biryani Recipe has marinated chicken cooked with layers of rice, crispy onions, and herbs for an extremely flavorful Indian dish.
Ingredients for this recipe:
For the Chicken
• 1 seeded finely minced hot finger pepper
• 8 cloves finely mined garlic
• 1 tablespoon finely grated fresh ginger
• 1 cup full-fat yogurt
• 1 tablespoon Kashmiri chili powder
• 1 teaspoon ground turmeric
• 1 ½ tablespoons garam masala
• 1 tablespoon coarse salt
• juice of 1 lemon, about 2-3 tablespoons
• 4 1/2 pound chicken broken down into individual breasts, thighs, and drums. Leave the bones in the thighs and drums
• ½ cup avocado oil
• 2 peeled and thinly julienne sliced red onions
• 1 ½ cups medium-diced fresh tomatoes
• 2 peeled potatoes cut in half and thickly sliced
• 3 tablespoons minced fresh mint
• 3 tablespoons minced fresh cilantro
For the Rice
• 3 cups basmati rice
• 6 tablespoons ghee
• 1 bay leaf
• 1 star anise
• 5 cloves
• 5 green cardamom pods
• 2 black cardamom pods
• 1 cinnamon stick
• 1 teaspoon cumin seeds
• ¼ teaspoon fennel seeds
• ¼ cup minced fresh mint
• ¼ cup minced fresh cilantro
• 3 tablespoons heated whole milk
• 12-15 saffron threads
• coarse salt to taste
Serves 6 to 8
Prep time: 45 minutes
Cook time: 55 minutes
Procedures:
1. Start by whisking together the hot finger pepper, finely minced garlic, finely minced ginger, yogurt, chili powder, turmeric, salt, garam masala, and lemon juice in a large bowl. Taste it to see if it needs any more seasoning. Set it to the side.
2. Remove the chicken skin from the chicken breast, thighs, and drums, slice 2 to 3 ¼” to ½” deep incisions on each side.
3. Place the chicken into the bowl with the spice and yogurt mixture and mix thoroughly to combine. Cover the bowl with plastic wrap and marinate in the refrigerator for as little as 4 hours and up to 24 hours.
4. Add the ½ cup of oil to a large 10-quart Dutch oven pot and fry the onions over medium heat, occasionally stirring, until they are brown and crispy, which takes about 15-18 minutes. Set them to the side on a paper towel to drain off any excess. Turn the heat off under the pot.
5. Thoroughly rinse the basmati rice in a fine strainer for several minutes until the water is clear coming out of the bottom. Keep the rice in the strainer and place in a large bowl of fresh cold water. Set it to the side for a few minutes.
6. Add the ghee to a large 6-quart pot over medium-high heat and sauté the whole bay leaf, star anise, cloves, green and black cardamom pods, cinnamon stick, cumin seeds, and fennel seeds for 1 to 2 minutes or until fragrant.
7. Pour in 1 gallon of water to the spice pot and bring it to a boil over high heat. Season it with salt.
8. Add in the rinsed rice and cook for 5 to 7 minutes or until the rice is about 75% done and still has some bite to it. This is known as al dente.
9. Strain the rice and set it to the side by spreading it out on a sheet tray to cool quickly.
10. Return to the pot with the remaining oil where the onions were fried and turn the heat to medium-high.
11. Add in the marinated chicken along with the potatoes and cook for 5 to 6 minutes. Be sure the potatoes are mixed in with the chicken and not just sitting on top.
12. Flip the chicken over, making sure to keep the potatoes in with the chicken, and cook for a further 5 to 6 minutes.
13. Add in 2/3 of the fried onions, 3 tablespoons of diced fresh mint, 3 tablespoons of diced fresh cilantro, and tomatoes, and mix to combine all the flavors and cook for 3 to 4 minutes.
14. Flatten out everything in the pot using a spoon and then layer on with half the cooked rice, 2 tablespoons of diced fresh mint, 2 tablespoons of diced fresh cilantro, half the remaining fried onions, and salt. Do not pack the rice when putting it on top. Simply spread it out.
15. Repeat the process one more time completely. Top off with the remaining 4 tablespoons of ghee.
16. In a small bowl, add some warm heated milk and mix it with the saffron until it becomes very yellow. This only takes 2 to 3 minutes.
17. Strain the saffron milk and pour it in circle motions over the rice.
18. Place foil over the Dutch oven pot and then the lid. Cook over low heat for 30 to 35 minutes or until the chicken is cooked through and the potatoes tender.
19. Plate the chicken biryani with the rice, potatoes, and chicken, and garnish with any leftover fried onions, diced cilantro, and mint.
Hey Chef, so I grew up in India and I'm an avid homecook, here's my takeaway.
Off the bat, tomatoes and potatoes aren't typical in Indian Biryani, but then again there are so many different styles and variations to the dish.
Chicken breasts are almost exclusively never used, if i used them, i'd keep the rib bone on.
Skinless meat is the way to go, however, I render out the fat and then fry the onions in it, works perfect for all my Indian dishes.
Most places omit the saffron coz it's too expensive, so either food colouring is used or turmeric instead. Additionally, i and many others sprinkle a cap full of rose water onto the dish before covering.
All that being said, your Biryani looks amazing and i'd love to eat it
Do you not add rose water to the rice when it's in the pot?
I love Indian food. Samosas should be staple snack for every country!
@@barrylarryharry7183 I just add rose water if I have it on hand, which is like 5% of the time. It's honestly not that essential. Safron is great, but since it's very expensive, I rarely use it
Incredible chef, I can see why the fam is obsessed! I have to make this for mine for sure.
My dear chef you always talk about technic of cooking. Tow technics about using Safran and Cardamoms seed for the better result : make Safran to powder, and remove the cardamoms seed from the pod , and make it to powder. That way you make maximum from Aroma and taste. And when you drain the rice you don’t have to spread it to cool down ,you could leave it in the colander .. I am Persian and cooking rice and using Safran is my everyday chore ! By the way cooking is an ART ! And you are one of the greatest Artist!
,
❤ Will try this recipe 👨🍳🍴
This looks delicious!! I’m buying my spices tomorrow!
the way he washed the rice until water turns clear in a colander, and then soaked the entire colander in water, to be taken out later. amazing ! same with how he managed the process for other steps.. clean and elegant. looks fab - thank you chef !
Very good way of making biryani
I will need to train myself before attempting this incredible food olympics achievement
i am really proud of you for making this, it sure is a lot of work, but when you see your family just enjoy every bit, it's worth it, cheers mate :)
Thank you so kindly!!
Wow,
Thats my favorite dish but it take a lot of work to cook it ,I 'll try your recipe thanks Chef Parisi .😅❤
Awesome biryani recipe...😋🤩 Inspirational for home cook. Superb balance between flavours and ingredients makes it super delicious....🙏👍
This was a wonderful dish. I did not have finger peppers and used 3 Thai peppers ( bird ) and left the seeds in. The marinade tasted spicy but after the dish was finished, it was perfect. I also used lamb instead of chicken. This was so good that we know we will cook this again.
Thanks for giving it a shot!!
I love your recipes and the elaborate effort you put into your videos. I really don't favor soo many unusual spices and the hot peppers, please is there a simpler way to use this techniques and alter the recipe?
No, there cannot be a short cut to making a Biryani. It is elaborate, and makes a wholesome dish. Unusual spices perhaps, but holds a grand blend of flavour.
That's a great recipe, I can smell all the spices heating up from NYC! I literally ordered garam masala while watching this, so I'll be trying this next weekend. I can see why your family enjoys this so much. I lived in England for a time, and their Indian fast food was always good, I miss and wish we had more here in NYC.
II make this often. It is a soul soothing one pot dish. Alternate the chicken with lamb. Thanks Chef.
What… the.. heck… I literally have on my Snapchat story right now a picture of an Indian Restaurant and caption “Searching for the best biryani in town”, and now you post this. I know what I’m cooking soon! Ha ha
They’re listening 😂😂😂
As you used to us... you are Amazing Chef! I like everything ... the multitude of aromas, color, taste ... Everything looks amazing! Thanks Chef for another delicious recipe! 🤗🥰🙏
I have to get some spices and non Greek yogurt, but I’m going to try this. It looks so tasty. Your wonderful recipes are teaching me to be patient in cooking. Your chicken breast recipe has become my go to. No more rubbery chicken breast:) I bought a mandolin after watching your videos and I love it. Thank you for sharing🙏🏻❤️
This looks just amazing! I love your spirit, passion and enthusiasm for what you do. Thank you!
One of the best and easiest accompaniments for a biryani is a raita - beaten yogurt with vegetables - cucumber, tomato, onion - which is a perfect counterpoint to all the spices of the biryani.
Yes! Honestly I wanted to make that and serve it but the video started to get a tad long with all the info. But you are right!
Can't wait to try this recipe out! I love the aromatics from frying the cardamom, cloves, anise and cinnamon.
Glen and Friends Cooking has a very similar biryani recipe which I use all the time. It adds some of the spices to the oil the onions are cooking in as well which is nice.
A literal flavor bomb
Biryani is most favorite food of pakistani's
Looks delicious!
Just some feedback. It would be really useful if you added a list of the ingredients required at the end of the video. It will help us mere mortals to pull together the ingredients required to make this dish!
Great video and you have inspired me to have a go at making this for the family 👌👌👌
It’s in the description below the video
It's my favorite chicken biryani same process my home
The record skipping at the rice had me laughing... you're a great chef and family man thank you for the recipes!
Omg, wifey and I love Indian recipes. This looks amazing!! I can’t wait to try it Chef!
I wish you would have a printable version of your recipes!
Just made this a day ago. Really good - definitely some tweaks for preference (adding more peppers to the marinade because we really like heat, adjusting balance of spices/herbs) but overall definitely this recipe was what made me go out and make it. Thanks a ton, it tastes great!
I'm from karachi Pakistan
Probably one of the most intriguing dishes I've seen you make! Look forward to giving it a go! Have you done Chicken Vesuvio from Chicago?
I’m saving this one to cook in my new kitchen.
looks amazing
Many thanks!
In a country like India, there are lot of variations of this recipe. I never thought that you would be using Potatoes in this Biryani ..... Its become a Kolkata or Bengal Biryani (East of India) !! Lots of Love from India ❤❤❤
I loved the recipe and your passion. I just made it for lunch and it was almost perfect. I have found the chicken a bit dry (perhaps I should buy a free-range chicken instead). Any tips?
Wow just like l make it! 😋 How do you eat biryani using cutlery?😂 As an Indian I'm like 🤔
Billy , next time you get down to Texas give us a shout. With the commitment you made to this dish I bet you could come down here and smoke a big ole brisket, tell some stories, have a beer or two and teach us all some great stuff!
Great recipe. Thanks so much.
Devin Thomas
Mutts& Butts BBQ
Prosper Texas
I'm the most white-bread Indian dude ever but I'm very excited to attempt this!😋
I’m legit the palest Sicilian you will ever see on earth. Hey, we are who we are.
@@ChefBillyParisi 🤣
Is Parisi Ristorante your family's kitchen? Might just have to make the trek someday soon.
What is that gorgeous chefs knife?
Great job! To enhance the flavour more, try adding a teaspoon of rose water and kewra water
How spicy hot is your recipe? It looks wonderful!
Comfortably spicy.
Approximately how long does it take to make this dish?
Around 1 hour if you have the chicken already marinated for 24 hours. Max 90 minutes 👍🏽
I do enjoy your videos.. Have extra chicken skin? Why not fry them. Many videos on RUclips. Before I ever started watching RUclips I would fry them and crush and sprinkle on top of the chicken dish I was making and then hubasand and son started eating them before I could to that. Delicious. Better, or different then pork rinds
Got a frozen whole chicken in the freezer. I know what I’ll be making
😋😋😋😋😋😋😋❤❤❤❤
Why not Greek yogurt?
I was wondering the same thing.
Does it mean I'm crazy if I had each of the spices already in my pantry?! I had a friend helping me pack for a move who said she'd "knock me in the head" for my spices. 🙃 I have to admit, I'm fully stocked! Anyway, I'm so going to try this recipe...although I will probably omit the mint. Not a fan. The rest sounds scrummy!
Let’s not use plastic wrap to cover and use a plate or lid . Let’s take care of our environment . If every chef for every cooking and baking uses plastic wrap plus every one else uses plastic wrap our next generation will suffer enormously . Thx for caring.
If those are medium onions you have small hands... or my meaning of medium is off a bit.
6:15 glitch in the matrix
"Do not add Greek yogurt" ?? Is the chicken going to complain about it ??
Lol, no. It’s fine if you want to add it.
I wondered about that, too. I thought there was a good reason for it but Greek is all I buy, so I’ll use it.
I always felt Greek Yogurt is good to use .... We are already using lemons so the tangy taste will be there 👍🏽
Most of the things done in this video is good...
But..
Who eats biryani with a naan??
Eat Biryani with Raita ( beaten yoghurt mixed with salt, sugar, spices and finely diced cucumber , onion cilantro) or Salan (a gravy item) .
Lol!! Way too much work, I'll head down to my favorite Indian joint and buy it.
It’s so worth the effort though
Yeah and you'll eat all the seed oils and mediocre restaurant ingredients too
POTATOES IN A BIRYANI!!???
this is a crime against humanity.
Also, at 6:15 is an editing blunder if you care to fix that.
Totally missed my repeat on rice, good catch. Unfortunately it cannot be fixed. So this person is wrong also for using potatoes ruclips.net/video/PmqdA05OXuI/видео.htmlsi=ZaWAbakBGy0lFfKh
Really? Se tiene que chupar los dedos? Que asco !