The most delicious PARSI BIRYANI that you guys really need to try with some raita or just yogurt. Hope you will enjoy it!
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the ‘Christmas bake off 2016’.
Her first book ‘The Cardamom Trail’ came out in April 2016.
Her second book ‘Chai, Chaat & Chutney’ came out in July 2017.
Her third book ‘Chetna’s Healthy Indian’ came out in Jan 2019.
Her fourth book ‘Chetna’s Healthy Indian Vegetarian’ came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Guys welcome back to my channel today's Recipe is super special for two reasons First of all this recipe is something That I learned in my trip to India this Time when I went to Gujarat it's a Parsi Chicken curry Thank you thank You um and second of all it's special Because I've got a special friend Visiting from London who I have cooked With in my kitchen before so you might Recognize him he's coming over and I Have cooked this Dish Dish specially for Him so I'm not going to waste any time It's a long video and it's a delicious One don't forget to subscribe hit the Bell button so you don't miss out on any Recipes I will show you how I cook the Video because I started it this morning And it's finally done so let's get Cooking Going to start with four onions and I'm Going to first thinly slice them and While I'm slicing it I'm also going to Get some oil heating up in a pan So this needs a good glug of oil I don't Have the measurement just make sure that You have like a thin kind of layer of Oil Should be around 100 ml I'm not Measuring because whatever is left I'm Going to just drain it off so yeah just Enough oil to fry the onions Oil is nice and hot I'm going to add the
Onions This is going to take a good 10 to 12 Minutes maybe 15 minutes to make it nice And golden on medium to low heat you Don't want very high heat you don't want Very low heat either so just make sure It's on medium heat so it becomes nice And golden evenly So these are looking glorious You can go a bit darker but I love this Golden color it's soft it must have Become like really lovely and Caramelized so what I'm gonna do is Transfer this Onto this so all the extra oil will come Out so I'm going to leave it here For 10-15 minutes while I do other bits And then what I can do is I can use up All the oil that has come out For cooking the actual chicken For the Spice blend I have added one Tablespoon of fenugreek seeds in here And I'm just gonna dry roast this very Briefly for a few seconds Until it I can kind of smell it almost The aroma Yeah that is looking really good And once it's uh nice and golden that's My kids talking in the background uh Transfer it to oh dear God it's Easter Holidays so uh yeah that goes in a Pestle and mortar Guys quiet please
Please okay so that is the tablespoon on This I'm gonna add another spice Next I've added one tablespoon of black Mustard seeds again I'm gonna dry roast Them for a few seconds I've got heat Really high the pan is really nice and Hot Um you're not kind of cooking this You're just trying to release the Flavors and the smokes coming out that Is perfect so this can go in here as Well Next I'm gonna add a teaspoon of black Peppercorns And a teaspoon of cloves and again dry Roast these as well [Music] I think that's done I'm just going to transfer it to the Same pestle and water So that's all the spices roasted I'm Just gonna Crush them I don't want to fine powder To be honest you can use a spice mixer Obviously Okay change of plan my the mustard seeds Were going everywhere I've got this Really old coffee blender which I don't Like using at all actually I need to get A better one anyway so I'm just gonna Use this to Blitz it So I've got the recipe written in here This is the book I took to India so Everything was like no no and I just had
So many notes from my India trip anyways So this smells incredible I've never Made a Parsi spice mix before Um and I'm just going to add it here So I'm gonna get all of this out I just Want to say I haven't tried this recipe Before I I learned it from the people I Met in Gujarat but I haven't tried it And I wanted to try it for the first Time with you guys Um yeah so I'm actually Extremely excited about this so this is The base I'm gonna add some more spices Right so this is the mix which is lovely To this goes a teaspoon of Turmeric powder And cinnamon A teaspoon of ground cinnamon you can Use whole cinnamon and roast and blend It but I find that it doesn't really Break up so easily so I tend to use Powdered cinnamon where I can wow Amazing smell Now this is kashmiri chili powder so It's not extremely hot it is spicy but Not too spicy but it gives a beautiful Color and goes in two tablespoons of The kashmiri chili powder it's going to Give a lovely color So In a tiny pan I'm just going to heat up Four tablespoons of Sesame seed oil Actually three is going to be enough
Three tablespoons of sesame seed oil and One it starts to get Smoky I'm gonna Take it off the heat So this has become smoky it's taken a Minute and it's really Smoky and you can Really smell the sesame seeds and that's When I'm gonna pour this into the chili Oil Now this is going to be the base For our chicken Look at that Smells so amazing Time to prep the chicken so I'm I'm just Got a whole chicken here I haven't got Specific pieces And I asked my butcher to chop it into Pieces so it's a whole chicken so it's Got Thighs it's got breasts and neck and Wings and everything in it and I love Using all of it in a biryani Now comes the fun part In goes a good Teaspoon and a half of salt that's a lot Of chicken it's a large chicken also Goes in our lovely Sambhar spice mix Another teaspoon of kashmiri chili Powder And a teaspoon of turmeric powder And a tablespoon of oil that you're Going to use for cooking so today I'm Using ground nut oil I use that for the onions as well so I'm
Using the same oil and all that's left To do is Really Massage all of this into the chicken Onto the chicken The salt the spice blends And you can leave this to marinate Overnight Clearly I haven't done that so I'm going To leave this for Um A few minutes while I cook the onions And other bits Now we move on to ginger and garlic so We use a lot of ginger and garlic in This so I've got good pieces of Ginger Here And I'm going to use [Music] Um At least Six Of these garlic cloves yep I'm gonna Finely chop this up big pan out I'm Gonna transfer all the Um oil from the fried onions So I'm going to use all of it A couple of cinnamon sticks a good six To eight cardamom cloves and good four To five bay leaves 10 goes in the I'm gonna reduce the heat So it doesn't completely burn add the Ginger and garlic Just let it give it a minute or two
And I'm just gonna finely chop up two Solid big onions Right this is intense and absolutely Kind of so aromatic goes in the onions Now I'm going to increase the Heat and Cook this Um for six to eight minutes So um this is like a really Um different way of cooking a Biryani uh It obviously is using a different spice Mix Um the way I usually cook off the onions First and then add the ginger and garlic But in this case I have cooked the Ginger and garlic first and then added The onions so I'm really excited about This biryani I Biryani is one of my top Five Comfort Foods favorite Indian Things to eat Indian dishes to eat and Having cooked one in a long time so this Is super super exciting so now all is Done it's time to add the chicken to This onions are looking beautifully Golden it's taken it 10 minutes that is Just the perfectly golden color and now I am supposed to add the marinated Chicken oops Um And continue to cook this on high heat Kind of trying to fry it off a little Bit And I might have to change my wooden Um thing to a more solid One
That doesn't break look at that Also something very different that goes In at the same time Is a handful of the fried onions Mmm And now I'm going to cook this on high Heat for a good 10 minutes until it kind Of starts to Get some form of color And while that gets 10 minutes I'm just Going to quickly chop up three tomatoes Can I just say how Unrealistically delicious this looks So at this stage I was told that I Really need to give the chicken 10 Minutes to kind of seal the flavors in Um And I can understand why because it is Kind of looking quite amazing at this Stage Oh Oh my God look at that Awesome Amazing Okay so I'm going to Add in the tomatoes And now I'm gonna give it Um I'm gonna cook this on low heat Till the chicken is done So that is going to take This much chicken is going to take at Least 45 minutes
So I'm gonna put it on really low heat And just Cook this And make sure you've lowered the heat so You don't burn the chicken So chicken is cooking a very nicely it's Got 10 more minutes I'm starting with The rice I've got a pan of boiling water In goes four to five cardamom cloves And some lovely saffron Just a good Binge goes in Here I have got 500 grams of basmati Rice which I have washed and I'm just Going to add this to the water and cook Until it's just 70 done so three Quarters done it should still have a Little bite to it Timer has gone off for this chicken I Cannot tell you how crazily good it Smells See So I didn't add any water and all this Liquid has come out from the chicken Itself Wow there's something So I'm just gonna cook this for Like 10 minutes 5-10 minutes on high Heat so I don't have so much gravy in it So the raw the rice is cooked I'm going To drain this and the chicken you can See is looking on real Look at that so it's dried out we need This much sauce so I'm gonna now turn
This off Time to layer it up like all biryanis The that is they're going to be the same [Music] System just a layer of rice and a layer Of this stunning stunning stunning you Know what I'm so tempted to eat it just With this and rice But I'm gonna be patient and layer it up [Music] Anyway You should come more often you're so Close Three hours Three hours going and coming not one way Huh And then oh so you need to go to Stratford I used to go to stratified so the last Time I saw you oh now I need To go oh I see I didn't know that oh 40 Minutes form say oh God Right and I'm gonna finish this With a lovely fried oh fried dry Something fried onions The key to all biryanis Okay I know it's a bit too much and I Should have taken a bigger man but You know me and I'm gonna just put a lid on this And then gonna slope of this it's Perfect perfect Okay so this is now it's been sitting Like this for two hours
I've got the oven on at 180 fan or 200C And this is gonna go in for half an hour And I'm gonna let this heat up cook Nicely for half an hour 35 minutes 30 35 Minutes it's been exactly 30 minutes my Friend has arrived yay and the dinner is Ready what perfect timing so 30 minutes In it the kitchen smells in sane oh it's So heavy this would easily feed around Eight people Do you think 10 people know six Anthony says two Right let's open this and check it out Right do you recognize him hey Last time a chocolate cake I think it Was for Easter Just around Easter as well Check it out it's a lovely delicious Chocolate cake and we are celebrating Because it's Easter and Um it's time to open the lovely chicken Biryani are you excited I am ready I have not either parsley chicken Biryani it's got slightly different Spice mix I have to say so we made our It's called not sambhar but it's called The sambar Masala parsis yeah sambar Masala and it's like a blend of few Spices interesting sambar in South India Is I know what somebody so when I asked Them when they were telling me about This dish they did know that it's sambar Is South Indian but this is sambar
Masala nice so it's Moment of Truth Let's get some nice plates So I have to be honest I should have Made like um what do you serve with Biryani though no writer yes we'll serve Some yogurt and some onions but you know That oh my God what's it called Salan Salan oh yeah it's a hyderabadi thing But because we're not making Hyderabad Biryani I skipped it Oh no oh wait it looks stunning Oh my God Okay that is looking really good You think you can finish this 100 sure I mean do not please do not so you think It's not for eight people it's for two People please do not try this at home Right cheers thank you so much for Coming so much for cooking me that Hope it's a good one is all I'm saying Right you want to come in Oh my God it's so massive What a Jammy onion [Music] Did you say this was chicken yeah Chicken is my thing Yeah that's a that's a portion What you said this was good I did skip the green chilies because the Kids don't eat very spicy food so if you Want I have got some green chilies which Can do all right I want some onions Fried spoons
Well you're filming it so it has to be Freezy [Music] Um Well it is really different to normal Biryani yeah Oh it's spicy it's spicy Is what I think Another is so different to be different Um Wow very spiced it's lovely it's just Lovely and it's got a different Taste and feel to it they're like the Spice blend is different which is why it Tastes different Oh my god I've been desperate for our Chicken biryani it is Can't be spicy for you You're a salty and they eat such spicy Food yeah I'm a fake Southern dude But it's really delicious this is lovely Half time you've heard with it That's what is missing do you want some Kids no I want this heat Enough spicy like it's spicy for me but It's not like too spicy for me it's Perfect it's lovely wow Right I hope you guys will enjoy it Don't forget to subscribe this is Absolutely stunning very different to The previous Biryani recipes I've shared With you 100 Bye for now cheers guys have a lovely Weekend cheers bye
[Music] Get out get out of my kitchen I really Need to eat and drink Yeah I see a get out yeah goodbye Foreign
