बिरयानी पकाना | Indian biriyani make in miniature kitchen | Isu's Kitchen | #miniature #minikitchen
*Title: Miniature Biriyani Recipe | Tiny Cooking in Isu's Kitchen*
*Description:*
Welcome to Isu's Kitchen, where we bring you the most delightful miniature cooking experiences! In this video, we dive into the world of tiny delights with our Miniature Biriyani Recipe. Watch as we meticulously prepare each ingredient and craft a flavorful biriyani fit for a miniature feast.
Our tiny kitchen setup adds a unique charm to traditional cooking, showcasing intricate details and precise techniques scaled down to perfection. Whether you're a food enthusiast or simply love miniature cooking, you'll be mesmerized by the precision and care that goes into every miniature dish we create.
Join us on this culinary journey as we explore the art of miniature cooking and share the joy of creating delicious biriyani in miniature form. Don't forget to like, subscribe, and hit the bell icon for more miniature cooking adventures from Isu's Kitchen!
#MiniatureCooking #BiriyaniRecipe #IsusKitchen #TinyFood
Sure, here's a basic recipe for Chicken Biryani:
*Ingredients:*
- 2 cups basmati rice
- 500g chicken, cut into pieces
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin seeds
- 4-5 green cardamom pods
- 4-5 cloves
- 1 cinnamon stick
- 1 bay leaf
- 1/4 cup chopped cilantro (coriander leaves)
- 1/4 cup chopped mint leaves
- Salt to taste
- 4 tablespoons ghee or oil
- Saffron strands soaked in 2 tablespoons warm milk (optional)
*Instructions:*
1. *Marinate the Chicken:*
- In a bowl, mix the chicken pieces with yogurt, half of the ginger-garlic paste, half of the turmeric powder, half of the red chili powder, and salt. Let it marinate for at least 30 minutes.
2. *Prepare the Rice:*
- Wash the basmati rice under cold water until the water runs clear. Soak the rice in water for 20-30 minutes. Then, cook the rice in a large pot of boiling water with salt until it's 70-80% cooked (al dente). Drain and set aside.
3. *Cooking the Biryani:*
- In a large heavy-bottomed pan or a Dutch oven, heat ghee or oil over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Saute for a minute until fragrant.
- Add sliced onions and fry until they turn golden brown.
- Add the remaining ginger-garlic paste and saute for a couple of minutes until the raw smell disappears.
- Add chopped tomatoes and cook until they turn soft and oil begins to separate.
- Add marinated chicken pieces along with the marinade. Cook for about 5-7 minutes until the chicken is partially cooked.
- Add remaining turmeric powder, red chili powder, and garam masala powder. Mix well to coat everything evenly.
- Layer half of the partially cooked rice over the chicken masala in the pan. Sprinkle half of the chopped cilantro and mint leaves.
- Layer the remaining rice over the first layer. Sprinkle the remaining chopped cilantro and mint leaves. Drizzle the #minikitchen #cooking #miniature #food #miniaturecooking saffron milk (if using) over the rice.
4. *Dum Cooking (Steaming):*
- Cover the pan tightly with a lid. You can seal the edges with wheat flour dough or place a heavy object over the lid to seal it.
- Cook on low heat for 20-25 minutes. This allows the flavors to meld together and the rice to cook fully in the steam (this method is called dum cooking).
5. *Serve:*
- Once done, gently fluff the biryani with a fork. Serve hot with raita (yogurt dip) and salad.
Enjoy your homemade Chicken Biryani! Adjust the spice levels according to your preference.