Hey guys this is me the Bombay Chef Varun Inamdar and welcome to 'Get Curried'.
Well today I'm going to show you one of my most favourite recipes and that is,
a biryani, not just a regular biryani but a 'Saffron Chicken Biryani'.
And I'm going to use, MAZAEUS Saffron.
Well this is a family owned boutique company which sources
the highest quality saffron, from the most recent harvest year.
Now without further ado let me quickly move on and begin,
our 'Saffron Chicken Biryani'. Trust me is the most scented, tasty and
aromatic biryani you'll ever make in your home.
Let's begin.
Well not just tasty and aromatic, but it is also one of the simplest biryanis.
Let's begin, with Ghee.
Now you can use a thick bottomed pan, or you can also make this, in any
biryani container, or biryani vessel that you personally make it in.
Let's add in 50% of the Ghee, as mentioned in the recipe
in the description box below.
Let's add in some whole spices in this case I'm going to keep it very simple.
Let's add in Bay leaf and along with this a stick of Cinnamon.
Cloves and Black Peppercorns.
Once they kind of, just open up their pores, I'm going to add in, Red Onion.
Now this is a Red Onion which is roughly sliced.
Let's mix all of this, till it becomes light golden brown in colour.
And to kind of hasten that up I'm going to add in a little bit of Salt.
Let's mix this and wait for it at least 2-3 minutes on medium to high flame.
The Onions have turned, beautiful and golden brown.
Let's add in Red Chilli Powder.
And along with this, Curd.
Lower the flame, and mix this well.
With this let's also add in, some Mint leaves, which are finely cut.
I prefer adding Mint Leaves at this stage, because Mint leaves added right on top,
turn them darker and I do not want, the colour of the Biryani to change one bit,
because, the star ingredient is Saffron and that not only adds in colour
but also adds in that beautiful aroma.
Let's add in our star ingredient, which is MAZAEUS saffron.
I'm adding this not only for taste and flavour, but also for its
beautiful colour and aroma.
Time to add in, the piece of Chicken, which is already boiled and ready.
To this I'm also adding in some Chicken stock.
This is primarily to ensure that the Chicken also gets that one last envelope.
I'm going to cover this and cook it further for at least 3-4 mins on medium flame.
Time to add in, another layer of richness and that is, Milk.
I'm also going to flavour this with MAZAEUS saffron.
Well not only colour but also add in its beautiful, floral aroma.
Well saffron works brilliantly for almost all kinds of Culinary applications,
whether it is cooking or baking.
Just ensure you use it.
Give this a stir.
And wait for it, to leach its natural floral flavour.
Let's check the Chicken and the Stock for its final doneness.
It's looking just perfect.
Let's add in the par boiled Rice which is your, very typical way of making,
Rice for Biryani.
Let's add in all of this.
This is ideally 3/4th cooked Rice.
Let's give it, a little bit of a dab do not press this because you
want it nice and, fluffed up.
To this I'm going to add in the remaining amount of Ghee.
Let's add in a few dollops here and there and with the steam cooking further
for the next 15 mins its all going to get absorbed in the Rice.
It is going to be wonderful trust me.
Let's place in boiled eggs which are cut into half.
And finally...
The flavoured milk with the MAZAEUS saffron.
Finally going to lower the flame, cover this, and cook this under Dum
for at least 12-15 minutes.
Its been 15 minutes with this off goes the flame and our aromatic
'Saffron Chicken Biryani' is done and ready and this is thanks to
the wonderful MAZAEUS saffron well I can personally vouch for the quality
of this saffron because it has been independently lab tested to ensure
quality and potency next step, is as simple as serving this and eating this.
So this was 'Saffron Chicken Biryani' using MAZAEUS saffron.
Let me also tell you that they offer free shipping throughout the world.
The ordering link is in the description box below, so try this and
let me know how it turned out.
Stay tuned to 'Get Curried'.