Recipe

Asian Chicken Biryani | Restaurant Style Biryani Recipe | Chicken Biryani Banane Ka Sabse Best Tarika | Quick And Tasty Chicken Biryani | Chicken Dum Biryani | Simple Chicken Biryani For Beginners | Super Easy Biryani Recipe For Bachelors | Biryani Recipe | half Kilo Ki Chicken Biryani | چکن بریانی بنانے کا طریقہ | चिकन बिरयानी | Biryani

How are you all? I hope everyone is doing alright!

Introduction

Welcome To my blog, my name is AsadAslan, and you are reading cooking with Chef AsadAslan. Today I will tell you how to make asian chicken biryani recipe. Let’s start with our recipe list.

Intro ingredients of biryani recipe

The ingredients that we used in this recipe are

The ingredients that we used in biryani recipe

1. ½ (Half) Kg Chawal (Rice),

2. ½ (Half) Kg Boneless Chicken,

3. 5 Medium Size Tamatar (Tomatoes), and 1 Big Size Stuffed Green Chillies paste,

4. 2 Big Medium Size Piyaz (Onions),

5. 2 Big Size Stuffed Green Chillies paste,

6. 1 Pao (250 grams) Dahi (Fresh whisked Yogurt),

7. Less than half Pao Hara Dhania (Fresh Coriander),

8. Less than half Pao Pudina ki ghathi (Mint Leaves),

9. 6 Medium Size Lemon slices (nimbu),

10. Two tablespoon of Aloo bukhara (six to eight Dried plums),

11. One and a half tablespoon of Imli (tamarind),

12. Zarda ka rang (Yellow food color) ½ teaspoon or as required,

13. 1 tablespoon of Kewra water,

14. 3 Glass of Pani (Water),

15. 1 big tablespoon of cooking oil for first phase,

16. 2 Tablespoon (TBSP) Adrak and Lehsan (Garlic and Ginger) paste,

17. 6 big tablespoons (TBSP) of Cooking oil or a Half Cup of Cooking Oil for second phase,

18. 1 Pressure Cooker and 1 steamer,

19. 1 Spatula & 1 Tablespoon and 1 teaspoon,

20. 1 Plate to serve our dish,

21. 1 Big Bowl to server,

Sabout (Dried) Masala (Spices) that we used in this recipe are

1. 5 Badian khatai (Star Anise),

2. 5 choti (Small) Elaichi (Green Cardamom),

3. 4 Badi (Big) Elaichi (Black Cardamom),

4. 5 Curry Patta or Tez paat (Bay leaves) or (Curry Leaf),

5. 5 medium Dar Cheeni (Cinnamon),

6. 8 Cloves (Longs),

7. 1 Tablespoon (TBSP) Pure Safaid Sabut Zeera (Jeera, White Cumin Seeds),

The Masala (Spices) that we used in this recipe are

The Masala (Spices) that we used in biryani recipe

1. ½ half Teaspoon (TSP) Chaat Masala (Snack Spice) powder,

2. ¼ (Quarter) Teaspoon (TSP) Kuti Lal Mirch (Dara Lal Mirch) Red Chillie Flakes,

3. ¼ (Quarter) Teaspoon (TSP) Jalwatri (Mace) powder,

4. ¼ (Quarter) Teaspoon (TSP) Nutmeg (Jaiphal) powder,

5. 1 Tablespoon (TBSP) Safaid Namak (White Salt),

6. ½ (Half) Teaspoon (TSP) Haldi (Turmeric) Powder,

7. 1 Tablespoon (TBSP) Kashmiri Red Chili Powder,

8. Two Tablespoon (TBSP) dhania (Coriander) powder,

9. 1 Tablespoon (TBSP) Safaid Namak (White Salt),

10. ½ (Half) Teaspoon (TSP) kali Mirch (Black Pepper) powder,

11. 1 Teaspoon (TSP) Garam Masala Powder (Warming Spice) powder,

Time to start our recipe

Today I am going to share with you a simple, quick biryani recipe. Today’s dish is made for those who don’t know how to cook or hostel-dwelling youth and students who want to make a wonderful homemade biryani but don’t know how. I have received requests to teach an easy chicken biryani recipe. Half a kilo biryani was ordered, so I will cook it here and give you instructions for one kilo as you go. We will start by making Biryani Korma. I have already drunk a cup of oil. If you are making half a kilo of biryani, you need half a cup of oil.

Stage 1 of making biryani recipe

This biryani requires two large onions for a spicy bite. If you are making one kilogram, use four large onions. Now turn the heat to high and fry the onion until golden brown. Look at the beautiful color of the onion. Now reduce the heat and add little water to prevent the onions from burning. Then add the chicken. I am making half kg biryani with half kg boneless chicken.
If you are preparing one kilo of chicken, add one kilo of chicken. Add one tablespoon of freshly ground garlic ginger paste to each kilogram of biryani. Add half a tablespoon of garlic ginger paste to half a kilo of biryani.

I have about four and a half tablespoons of homemade biryani masala. If you don’t want to learn how to make it yourself, you can buy store-bought masala. Use two and a half tablespoons of biryani masala for half a kilo of biryani.
This masala is enough, but since I was instructed to make a spicy biryani, I will add half a spoon of red chili powder and four green chilies paste. These are optional; If you don’t want to make your biryani spicy, you can omit them. 

Add half a cup of curd. Add 3rd cup curd while preparing half kg biryani. Add two teaspoons of salt. Adding salt may not be necessary if you are using store-bought masala. Given that I used homemade masala, I would increase the salt by two tablespoons. I had turned off the flame to prevent the masala from burning. Start the burner again and fry the mixture well for two to three minutes. Make sure it is cooked well and add little water if needed to prevent sticking. Please make sure that the spices have lost all their impurities. Fry everything well until the onions are soft and the spices are fried. It takes two to three minutes.

It is ready when the aroma of spices starts to fill the air. Take a look at it; The masala has been cooked to perfection and has created an amazing aroma. This is an important step because if you skip it, the biryani will not taste right and the spices will remain raw. The spices are cooked, so let’s add the other ingredients. I’m going to add three large tomatoes. Add two large tomatoes to the biryani if ​​you are cooking up to half a kilo. Then add a tablespoon of chopped red chillies. If you are producing half a kilogram, use half. Also add half a bunch of mint leaves.

You can change the number of green chilies as per your taste. I am adding five to six. Since the chicken is still raw, we will now add water, cover and cook everything on low heat. We will boil it on low flame for about fifteen minutes. We will remove the lid after fifteen minutes. The tomatoes should be soft by now, and the chicken should be perfectly tender. The remaining steam will finish cooking the chicken if it is still slightly reduced.

Meanwhile, I spent about fifteen minutes soaking a kilo of basmati rice in clean water. Now let’s prepare the water to boil the rice. I have spiced the water with different types of spices. When the water starts to boil, add the rice. The rice needs to be boiled, which will take eight or nine minutes. Then add the rice. Continuous monitoring of rice is not necessary. Just drain and put them away after 8 minutes.

Now, transfer the cooked chicken korma to a large pot, making sure there is room for the rice to rise and cook. When making biryani, a wide, large vessel works best. Start by covering the chicken with a layer of rice, then another layer of chicken, and finally another layer of rice. You can combine or stack everything like this. We will layer and then add food coloring. For a prettier look, I’m using light orange food coloring.
We will add the dark orange food coloring after the light orange food coloring. You can use just one food color if you want, but I use both. Biryani looks good and gets more attractive due to two colors. You can use any food coloring that suits your taste. After adding the food coloring, place a lid on the pot and boil on high heat for two minutes to generate steam. Then lower the heat and cook it on dum, or steam, for about fifteen minutes.

Now, the rice has been simmering for sixteen or seventeen minutes. Carefully remove the top to reveal the steamed biryani. With masala, it is cooked to perfection. For those of you who are not experienced in the kitchen, allow me to show you how to mix biryani. Since the masala sits at the bottom, always mix the rice from the bottom up.

Stage 2 of making biryani recipe

Rice cooked in this way mixes well with the masala, preventing the grains from breaking too much. An important quality of a good biryani is that the different colors should still be visible. To make sure you get both the basic white rice and the spice-covered rice, always scoop from the bottom of the pot and bring it up to serve. This way the Biryani will add beauty and taste. There will be an even distribution of colors and flavors.

It’s time to present our delicious and spicy Biryani. As you can see, the masala and chicken are cooked to perfection. This biryani is definitely worth a try, especially for those who are not experienced cooks. Please share your thoughts as well.

Ending of biryani recipe

Benefits of Rice

Incredible Benefits Of Rice | The Foodie | Does Eating Rice Everyday Make You Gain or Lose Weight ? Everyday Health | Rice Facts

Many people around the world eat rice every day. Whether eating rice daily leads to weight gain depends on the type and amount of rice. We’ll talk about these two factors first, and then determine which type of rice is best for weight management globally. Most people eat white rice. Besides being easy to prepare, white rice also has a long shelf life. Sadly, the most nutritious parts of the rice grain—the jobs and the brand—have been completely polished off of white rice.

Because brown rice and red rice contain whole grains, they are nutritionally superior to white rice. Besides being high in fiber, vitamins and minerals, brown rice is beneficial for people suffering from diabetes and cardiovascular diseases. Eating brown rice lowers cholesterol and improves digestion. Because fiber makes one feel full, it can help with weight management. Additionally, red rice provides antioxidants and is beneficial for weight management.

As you can see from the different rice options, brown and red rice are much more nutritious than white rice. Additionally, as most of us know, fiber-rich foods promote feelings of fullness and can help manage appetite. Let us now examine the second factor: how much rice should be eaten per day to lose weight. According to experts, your body stores about three grams of water for every gram of carbohydrates. As a result, eating foods rich in carbohydrates can make you gain weight.

Rice does not directly cause weight gain if you eat an adequate serving each day. However, if you eat too much rice in a large plate or bowl, you may increase your calorie intake without even realizing it. One cup of rice contains 200 calories. This is due to water weight, not fat gain. Since rice is a staple food in India and other Asian countries, a healthy person can eat a cup of rice with a variety of proteins and vegetables for a balanced diet. Rice is also a rich source of carbohydrates.

You see, it all depends on the serving size and the type of food you eat with your rice. If rice is eaten in moderation with a balanced diet, it will never cause weight gain. On the other hand, if one eats a lot of rice with a diet low in nutrients, it can lead to weight gain. If you are overweight, it is not necessary to completely eliminate rice from your diet. Whatever type of rice you choose to use, try to eat smaller portions. We have looked at the two aspects of which rice to use and how much. You just have to be more aware of when you’re eating rice.

In addition to your nutrition, practice healthy cooking techniques, pay attention to your lifestyle choices, focus on areas that need improvement, and give yourself the energy to make those changes. 

Ending Note

That’s all, our chicken biryani recipe for today, I hope you enjoy our recipe and like this blog as I try to mention every inch of recipe details. Enjoy our recipe. Thanks for reading, see you next time, stay blessed and take care of yourself and your love ones. see you next time in another recipe blog. If you want it to see the short video of this recipe then click on the click button. Goodbye!