I am a Biriyani lover. Once I make up my mind to eat some, there is no looking back. I cook.
I wonder why I have not written a recipe here to make a perfect, easy-to-make chicken biriyani for you all. Given that my husband adores the different varieties of Biriyanis that I prepare, I make sure to cook them when his comrades come over.
It is a pre-conceived notion preparing a Biriyani is a herculean task; that it requires many ingredients and is also time-consuming. However, I decided to make an easier version of this dish without compromising on its taste.
Chicken Biriyani is a classic Indian rice dish where the rice is layered, sealed and cooked with chicken and spices. It dates back to the royal kitchens of the Mughals and is now popular across the globe. Since the dish is cooked in an airtight pot on a very low flame, the rice absorbs the rich flavours of the meat.
The rice is cooked first, but only until 3/4th done. Thus, when the final dish is completed, it enables the grains to remain separate and unbroken. Chickn Biriyani can be served on a formal/informal occasions and also for lunch/dinner.
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