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Delicious Indian Biriani Dish

Some chefs believe that the taste of pilaf is largely dependent on spices. I hope my readers are already convinced that this is not so.
But there is a country where the taste of food and the taste of spices are inseparable concepts. Of course, this is India – a country with a truly great culinary culture!
My story about pilaf would be incomplete if I avoided a dish called biryani.

Chop the chicken into 12-16 pieces. Grate ginger, chop garlic, prepare a set of spices.

If you value your culinary abilities so highly that you are ready to collect a set of spices for biryani yourself, then I don’t know what you can learn from me.
But if you think that grabbing stars from the sky is a silly exercise, then grab a ready-made set of curry spices. The only thing that makes sense to experiment with is the sharpness of the dish. Take sweet paprika and hot ground chili in such proportions that your tongue burns, but you can also feel the taste of paprika – try to find your own individual border of sharpness.
Do not spare the garlic and ginger – the heat treatment will muffle their pungency, and this pair is responsible for the important part of the aroma.
Mix yogurt, tomatoes (or tomato paste), peppers, curry, salt and garlic ginger into a uniform, thick mass.

Another important task awaits you – to evaluate the sweetness that fried onions will give and maintain a pleasant sweet and sour balance, adding yogurt and tomatoes to the dish.
You can grate fresh tomatoes, you can take tomato paste in significantly smaller quantities and increase in this case the amount of yogurt, if it is not too sour.
If yogurt is sour and tomato paste is as it should, then look, maybe it’s worth adding a little boiled water and sugar.
In a word, mix yogurt, tomato and spices and try – do you like it? It’s not too late – make a taste now, before it’s too late.
Spread chicken pieces with paste, cover the container and place in a cool place for at least 4-8 hours so that the chicken is soaked.

Because just a little bit, and it will be too late. As soon as you mix the chicken with the marinade, you will not be able to try and correct anything. Be patient!
Some chefs try to put pickled meat in the refrigerator as soon as possible – no matter how it is! In the case when you pickle with the help of Indian spices, and even in quantities close to Indian, fears are in vain. After all, the original role of spices was not in creating taste, but in preserving products. Some softening of meat or poultry, a special smell and taste are side effects and nothing more!
So let it stand at room temperature if you are confident in the cleanliness of your hands, knives, chopping boards and the kitchen in general. Because neither the spices nor the fridge will help the dirties.
In ghee, gradually reducing the heat and often stirring, fry the onions to the second degree of caramelization. Add a few clove buds to flavor the oil. Let the cloves fry and clean.

The ability to carefully fry the onions is the key to success in Indian cuisine. Because almost every second dish in this kitchen begins with the fact that the cooks are standing at the stove and for a long time, patiently, stir the onions to achieve a stunning aroma, which gives a combination of good ghee and properly fried onions. Only cloves can improve this aroma. So do not neglect it! Some do not really like it when a clove of buds accidentally turns on their teeth – a powerful taste and aroma overwhelms the senses and drowns out all the other ingredients. Therefore, it is very rational to fry the cloves, wait until its taste is transferred to the oil and remove the buds to the side.
Spread the pieces of pickled chicken with the sauce directly in the pan. Reduce heat and cover the pan for 7-8 minutes, then turn the pieces of chicken on the other side.

Noble swimmers will stretch to the gas faucet and to a slotted spoon – play, fry and mix, so that in no case it is stewed, namely fried. Listen to me!
No need to interfere. Add fire – no need. No need to rush either. Cover the dish with a lid, turn down the heat and be nervous wherever you are on the sidelines – do not interfere with the appearance of a wonderful blush on the chicken. The side that comes into contact with the bottom and the walls of the heated dishes is sure to turn red – give only a period! And then turn over and wait again. Everything will be fine, I promise you.
Open the lid, let the contents cool slightly and wait until the sauce is stratified, that is, the oil rises.

Honestly, this is an important point. It is absolutely imperative that the rice meets exactly the taste-saturated oil, and not the sauce formed from fried onions, chicken juices and spices.
Indeed, then everything should happen as in an ordinary pilaf – rice, water, evaporate, reduce heat, cover, wait and enjoy in the finale.
But isn’t it too simple – I want to ask? Is it possible to complicate a little, but as a result the result is even better.

Khamrashi
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