The speaker is sharing their recipe for making extra spicy chicken biryani at home. They start by marinating the chicken in a mixture of spices, including chili powder, coriander powder, cumin powder, garam masala powder, and turmeric powder, without adding curd. The marinated chicken is then cooked in a pan with oil and whole spices, including peppercorns, cinnamon sticks, cardamom, and cloves.
The speaker then prepares the basmati rice by soaking it in water for 30 minutes and boiling it with salt and oil until it is 90% cooked. The rice is then layered on top of the cooked chicken, along with fried brown onions and mint leaves.
The dish is then sealed with a dough to make it a "dum-style" biryani and cooked on high, medium, and low flames for a total of 30 minutes. After resting for 5 minutes, the biryani is ready to be served.
The speaker emphasizes the importance of using the right amount of salt in the water when boiling the rice, as well as the need to cook the rice until it is 90% done to achieve the perfect texture. They also highlight the secret to making a good biryani, which is to let it rest for 5 minutes before serving.
The final result is a flavorful and aromatic biryani with chicken pieces that are perfectly coated with spices and rice that is separate and fluffy.
Here are the key facts extracted from the text:
1. The speaker is making a home-style biryani.
2. The speaker uses pieces of chicken for the biryani.
3. The chicken is marinated with masalas, including chili powder, coriander powder, cumin powder, garam masala powder, turmeric powder, and ginger-garlic paste.
4. The chicken is left to marinate for 3-4 hours in the refrigerator.
5. The speaker uses basmati rice for the biryani.
6. The rice is soaked in water for at least 15-20 minutes, but not more than an hour.
7. The rice is cooked in boiling water with salt and oil.
8. The rice is cooked until it is 90% done.
9. The speaker adds fried brown onions, mint, and coriander leaves to the biryani.
10. The biryani is cooked on high flame for the first 5-10 minutes, then on medium flame for 15 minutes, and finally on low flame for 10-15 minutes.
11. The biryani is ready after 30 minutes of cooking.
12. The biryani is left to rest for 5 minutes before serving.
13. The speaker recommends eating the biryani within 15 minutes of opening the lid.