If you are new to cooking or have not tried to create biryani before, avoid these mistakes to make a fragrant and juicy chicken biryani at home.
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chicken biryani. Just the name is enough to make most of us hungry, right? This is not just food, it is a feeling. You can cook it for a family or just try to treat yourself at the end of a week, feel incredibly rewarding to cook the perfect biryani at home. But as any biryani lover knows, it is not easy to make this dishes as casserole. A wrong step and you are stuck with a taste that will not be happy but will bother you forever. Therefore, to protect you from that trouble, we have listed five mistakes that you should avoid when making chicken biryani at home.
Also read: Chicken Kaba: Saudi Arabia version of Chicken Biryani that will blow your mind
Here are 5 mistakes that you should avoid while making chicken biryani at home
1. Cold or unknown chicken
The essence of your chicken biryani lies in the taste of meat. A big mistake that you can make can use chicken directly from the fridge or leave the marination step. Cold chicken can reduce the cooking temperature and release water, making your biryani saogi. Also, if you do not marinet or season your chicken, it will not absorb any taste and your biryani will become tasteless. Before cooking, ensure that your chicken is marinated for at least 1-2 hours in yogurt and spices to ensure that your biryani is delicious.
2. Do not cook rice properly
Rice is the backbone of biryani, but it depends primarily on how you are cooking it. Many people either beat it up until it is emotional or reduces it, so it is difficult and chewing. The important thing to remember here is that you need to partially boil the rice until it becomes 70 percent. It should be able to break between your fingers but at the same time, slightly undercurum should be done. It helps cook the rice completely when dum is layered with chicken and spices during cooking.
3. Dumk process
See, unlike casserole, biryani needs dum. Some people mix all the materials together that remove the essence of biryani. It seals the taste when you lay biryani half-baked rice, marinated chicken and so on. Slow cooking on the dum helps in leaving the taste beautifully. If you leave this step, your dish is more likely to become chicken rice than a proper biryani.
4. Do not fry onion properly
Every and every component in biryani plays an important role in taste and aroma. Golden in Biryani, carmelized onions are more important than you think. Many people do not pay attention to them and either burn them or leave them. Until they turn crisp and golden brown, the onion needs to be fried slowly. These onions add sweetness, crunch and depth of taste to biryani.
5. Cooking on high heat
Biryani is something that does not require crowds. Cooking it on high flame or adding too much water will either burn down or make everything a sticky dirt. Once you seal the pot for dum, always keep the flame low. If you are still concerned about burning, place a griddle under the biryani pot to distribute the heat evenly.
Also read: 5 signs that prove that you are the ultimate biryani lover
If you want an easy recipe for chicken biryani, click here.
