WHAT IS BIRYANI|| BIRYANI RECIPE|| CHICKEN BIRYANI RECIPE

WHAT IS BIRYANI|| BIRYANI RECIPE|| CHICKEN BIRYANI RECIPE

 South Asian Muslims are the original creators of the mixed rice dish known as biryani (/bɜːrˈjɑːni/). Rice, a slice of meat (chicken, cow, goat, lamb, shrimp, or fish), and spices are used to make it. In certain circumstances, it is prepared without any meat, using vegetables in its place, to satisfy vegans. Sometimes, potatoes or eggs are included. One of the most well-liked foods in South Asia and among its diaspora is biryani. Other countries of the world, like Iraq, Myanmar, Thailand, and Malaysia, also cook similar dishes. As the most popular dish in India overall, biryani is the most frequently ordered dish on Indian online food ordering and delivery services.

WHAT IS MANDI || MANDI RECIPE (foodeeslife.blogspot.com)

ORIGIN OF BIRYANI:

It's unclear where the dish exactly originated. In the Muslim hubs of Delhi (Mughlai cuisine), Rampur, Lucknow (Awadhi cuisine), and other tiny principalities in North India, several types of biryanis evolved. In South India, where rice is more commonly consumed as a staple food, some unique varieties of biryani arose from the Hyderabad Deccan, where the dish is said to have originated, as well as from Muslim-populated Tamil Nadu (Ambur, Thanjavur, Chettinad, Salem, Dindigal), Kerala (Malabar), Telangana, and Karnataka (Bhatkal). Historian Lizzie Collingham claims that the contemporary biryani originated in the Mughal Empire's royal kitchens (1526–1857) and is a hybrid of Persian pilaf and the native spicy rice cuisines of India. According to Indian restaurateur Kris Dhillon, the Mughals brought the dish to India from Persia.

According to a different belief, the dish was made in India prior to Babur, the first Mughal ruler, conquering the country. The 16th-century Mughal work Ain-i-Akbari claims that the name "biryani" has a longer history in India and does not distinguish between pilaf (or pulao) and biryanis. Since there is no evidence of biryani existing in Timur's home country around that time, a related claim that biryani arrived in India with his conquest seems to be false.

Pratibha Karan, the author of the book Biryani, claims that pilaf variations introduced to the Indian subcontinent by Arab traders are the source of Mughal biryani. According to her conjectures, pulao was a medieval Indian army food. Rice would be cooked in a single pot by armies using whatever meat was on hand. Different cooking techniques over time led to the dish becoming known as biryani; the line separating "pulao" from "biryani" is purely arbitrary.

Owner of an Indian chain of biryani restaurants Vishwanath Shenoy claims that although one type of biryani originated with the Mughals, another was introduced to Malabar, South India, by Arab traders.

The invention is attributed to Shah Jahan in a number of fictitious tales, although renowned historian Rana Safvi claims she could only locate a recipe from Bahadur Shah Zafar's later Mughal era. She merely says that she hasn't discovered a recipe, not that there was no biryani before. The earliest written mentions of biryani, according to some historians who have studied manuscripts, date back to the 18th century. 

Difference between biryani and pulao:

Popular cuisines that are loved by people worldwide are pulao and biryani. Both dishes are prepared differently and have different flavors, but they are both created with rice and other components.

A basic rice dish called pulao is occasionally made with meat and a variety of seasonings. In a saucepan with water or broth, the rice is cooked, and gradually, the ingredients are added. Usually light and fragrant, the meal has a subtle flavor balance. With raita or chutney, pulao is frequently served as a main entrée or as a side dish. Conversely, the more complex meal known as biryani is prepared by layering different spices, meat, and veggies over rice. The dish is cooked over low heat so that the flavors can combine. A rich, fragrant dish full of aromatics and herbs is the end product. Rice is made for pulao by boiling it in a seasoned broth. In order to make biryani, cooked rice is layered with sauce, meat, or veggies. Generally speaking, pulao calls for fewer spices than biryani. The intricate combination of cumin, turmeric, and garam masala that characterizes biryani is well-known. Lamb or chicken is frequently used to make pulao, while a variety of meats, including chicken, lamb, goat, and shellfish, can be used to make biryani.

TYPES OF BIRYANIS:

The one thing every biryani has in common is rice! Biryani comes in a variety of forms with varying proportions of meat, spices, and cooking methods. These are but a handful of this dish's varieties.

• Awadhi or Lucknowi biryani. Northern India is the source of Lucknowi biryani, sometimes called Awadhi biryani, which is made with spices like saffron, cinnamon, and anise. 
• Bengali biryani. 
• Biryani Sindhi. 
• Memoni biryani. 
• Malabar rice dish. 
• Thilassery rice dish. 
• Ambur rice dish. 
• Dindigul curry biryani.
• Bangalore biryani.
• Punjabi biryani.
• Baloch biryani.
• Hyderabadi biryani

RECIPE OF CHICKEN BIRYANI:

A celebration of everything we adore about Indian cuisine is biryani! Prepare this using additional meats or veggies.

INGREDIENTS FOR CHICKEN BIRYANI:

For the chicken:

• 1 tablespoon vegetable oil.
• Ten grams of grated garlic
• 10 grams of grated ginger
• One serrano chili pepper, minced to taste.
• Five grams of finely chopped mint.
• Ten grams of finely chopped cilantro.
• One tablespoon of masala garam
• 1/4 tsp finely ground cinnamon
• One tsp of salt
• Nine hundred grams of skin-on, bone-in chicken thighs (or drumsticks)

For rice:

• Six cups water
• Two and a half a teaspoon of salt 
• five broken green cardamom pods
• One tsp of cumin seeds
• 360 grams (about 2 cups) of basmati rice 
•  1 bay leaf

For onions:

• Twice as much ghee
• Two medium onions thinly sliced.
• for the curry
• One cup of the reserved boiling rice liquid
• ½ teaspoon cilantro with saffron threads (for garnish)

METHOD:

• In a big basin, mix together the vegetable oil, garlic, ginger, chili peppers, mint, cilantro, garam masala, cinnamon, and salt to marinade the chicken for the biryani. Make sure the chicken is well covered in the marinade by adding the pieces and tossing them together. Give the chicken enough time to marinate—at least an hour, or maybe overnight.
• Add the ghee and onions to a pot large enough to fit the chicken in a single layer. Sauté the onions for 15 to 20 minutes, or until they are nicely caramelized. The caramelized onions should be poured into a basin and left there.
• As the onions are caramelizing, prepare the rice by running cold water through a strainer until the water runs clean.
• Bring a pot of water, salt, cardamom, cumin, and bay leaf to a boil to parboil the rice. Once added, cook the rice for seven minutes. With one cup of the liquid reserved, drain the rice.
• Add the chicken, skin-side down, in a single layer to the saucepan you used to caramelize the onions. Fry for about 5 minutes, or until one side is golden brown. Once the chicken is golden brown on one side, flip it over and continue to fry. Return the chicken to the bowl in which it was marinated.
• When assembling the biryani, mix the rice with the saffron, making sure it's uniformly distributed. Fill the bottom of the saucepan where you browned the chicken with half of the rice mixture.
• Place the chicken in a single layer on top of the rice.
• Add a thin layer of caramelized onions to the top of the chicken.
• Add the remaining rice in a uniform layer to complete the assembly of the biryani. Pour in one cup of the rice's reserved boiling liquid. Place a lid on the pot, set it over medium heat, and program the timer for twenty minutes. Once steam begins to emerge from under the lid, reduce the heat to low, cook until the timer sounds, and then turn off the heat.
• Set a timer for 10 more minutes to steam the biryani without opening the lid.
• After combining the ingredients, move the Chicken Biryani to a serving dish. Serve with fresh cilantro as a garnish.