まさに世界一米料理｜本格チキンビリヤニの作り方

An authentic Indian chicken biryani recipe adapted for Japanese households! This recipe includes plump basmati rice with a fragrant spice aroma, chicken thighs marinated in yogurt and special spices, and raita (yogurt salad). It's an easy and delicious biryani recipe! 🍗【Chicken Marinade】 700g (2 pieces) chicken thighs 150g plain yogurt 50ml water 1 tbsp salad oil 4 cloves garlic 1 tbsp grated ginger 2 tsp garam masala 2 tsp chilli powder 1 tsp cumin powder ½ tsp turmeric 🍚【Blanched Basmati Rice】 400g basmati rice 1 tbsp salt 1.5L water 10 cloves 3 bay leaves 6 crushed cardamoms 1 star anise 🧅【Fried Onions】 2 onions About 250ml oil 🌷【Saffron Substitute】 ½ tsp Turmeric 1 tablespoon hot water 🍲 [For biryani] 1 bunch coriander (chopped) 20g melted butter or ghee 🥛 [Raita] 250g yogurt 1 cucumber, finely chopped 1-2 teaspoons cumin powder Pinch salt 📝 [Procedure] 1. Add yogurt (150g), water (50ml), salad oil (1 tablespoon), grated garlic (4 cloves), grated ginger (1 tablespoon), garam masala (2 teaspoons), chili powder (2 teaspoons), cumin powder (1 teaspoon), and turmeric (½ teaspoon) to a bowl. 2. Cut chicken thighs (700g) into bite-sized pieces and add them. 3. Mix well and marinate in the refrigerator for 4 hours to overnight. 4. Thinly slice onions (2 pcs). 5. Heat 1cm of oil (about 250ml) in a frying pan and deep fry over medium heat. 6. When golden brown, remove from the frying pan and drain with kitchen paper. 7. Rinse basmati rice (400g) several times and then soak in water for 30 minutes to an hour. 8. Add water (1.5L), salt (1 tbsp), cloves (10 pcs), bay leaves (3 pcs), crushed cardamom (6 pcs), and star anise (1 pc) to a pot and bring to a boil. 9. Add basmati rice and boil for about 3 to 4 minutes until about 70% done. 10. Drain in a colander and drain well. 11. Prepare saffron substitute - Add ½ tsp of turmeric to water (1 tbsp) and mix. 12. Lightly heat the chicken. Transfer the marinated chicken to a pot and place on medium heat. 13. Do not cook completely, but heat for about 5 minutes to avoid starting from a cold state. When the sauce has thickened a little, turn off the heat. 14. Make the biryani layers - Spread half the basmati rice on top of the chicken. 15. Sprinkle 1/3 of the fried onions and 1/3 of the chopped coriander. 16. Layer the remaining rice, sprinkle 1/3 of the fried onions, 1/3 of the coriander, saffron substitute, and butter. 17. Steam - Cover with aluminum foil, cover, and heat on medium heat for 5 minutes. 18. When steam begins to appear, steam on very low heat for 25 minutes. 19. Turn off the heat and leave it for another 10 minutes to finish with the residual heat. 20. Raita (yogurt salad) - Mix yogurt (250g), finely chopped cucumber (1 stalk), cumin powder (1-2 teaspoons), and a pinch of salt. 21. Taste and adjust salt and cumin to taste. 22. Plate - Serve biryani on a plate, top with raita, and it's done! Summary of frequently used items👀 🍳 Stainless steel frying pan - https://amzn.to/4dxh4Yg 🧀 Microplane grater - https://amzn.to/3UAre1B 🔥 Gas stove - https://amzn.to/3QCBYvc　 🫙 Hand blender - https://amzn.to/3y6CZVT 🎂 20cm pound cake mold - https://amzn.to/3Ux4OOz 🍽️ Lasagna dish https://amzn.to/4acMYWU　 🌡️ Cooking thermometer - https://amzn.to/3MvppiI 🔪 Recommended knives - https://amzn.to/4218iwK ※The Amazon URL in the description uses an associate link. 0:00 Introduction 0:17 Marinated chicken 1:51 Fried onions 3:25 Prepare basmati rice 4:11 Chop coriander and make raita 5:05 Blanch basmati rice 5:46 Assemble biryani 7:23 Steam biryani 8:05 Finishing touches