The video features a chef, VahChef, sharing a recipe for restaurant-style Hyderabadi biryani. He explains that the key to making good biryani is using raw spices, high-quality basmati rice, and a specific cooking technique. The recipe involves marinating chicken in a mixture of spices, yogurt, and herbs, then layering it with partially cooked rice in a non-stick handi. The dish is then sealed and cooked over steam, with the addition of saffron, rose water, and kewra water for extra flavor. After 35 minutes of cooking, the biryani is ready to be served, and the chef emphasizes the importance of eating it hot and fresh, with a side of raita.
Here are the key facts extracted from the text:
1. The chef is making a restaurant-style Hyderabadi biryani.
2. The chef is using a non-stick biryani handi with a thick bottom and a lid that seals tight.
3. The chef is using basmati rice, which should be soaked in water for at least one hour before cooking.
4. The chef is using a combination of spices, including bay leaves, star anise, cloves, peppercorns, green cardamom, cinnamon sticks, shahi jeera, maze, and dagad phool.
5. The chef is making a powder of the spices and adding it to the biryani instead of using whole spices.
6. The chef is using cumin powder, red chili powder, ginger-garlic paste, coriander powder, turmeric, salt, yogurt, chopped coriander, mint leaves, and green chilies.
7. The chef is marinating the chicken overnight in a mixture of spices, yogurt, and lemon juice.
8. The chef is cooking the rice in a pot with oil, salt, and shahi jeera.
9. The chef is adding a layer of chicken to the biryani handi, followed by a layer of rice.
10. The chef is using fried onions, saffron, and kewra water to add flavor and color to the biryani.
11. The chef is sealing the biryani handi with dough to trap the steam inside.
12. The chef is cooking the biryani over high heat for 5 minutes, followed by 10-15 minutes over slow heat.
13. The chef is letting the biryani sit for 10 minutes before opening the lid.
14. The chef is serving the biryani with raita and onion salad.
15. The chef recommends eating the biryani hot, fresh, and with your hands.