The speaker is teaching how to make a traditional Hyderabadi-style chicken biryani. They begin by marinating chicken in a mixture of spices, herbs, and yogurt overnight. The next day, they cook basmati rice in water with some oil, salt, and spices, but only until it is 70% done. They then layer the partially cooked rice over the marinated chicken in a large pot, adding some fried onions and saffron-infused milk on top. The pot is sealed with a lid and dough to trap the steam, and it is cooked over high heat for 5 minutes, followed by 10-15 minutes over low heat. After 10 minutes of rest, the lid is opened, revealing a perfectly cooked biryani with fluffy rice and tender, flavorful chicken. The speaker emphasizes the importance of using high-quality basmati rice, fresh spices, and proper technique to achieve the best results. They also encourage viewers to share their own recipes and cooking tips to inspire others.
Here are the key facts extracted from the text:
1. The recipe being discussed is for a Hyderabadi-style chicken biryani.
2. The biryani is made with a mixture of spices, including star anise, cloves, pepper corn, green cardamom, cinnamon sticks, and others.
3. The trend in Hyderabad is to use powdered spices instead of whole spices for biryani.
4. Using powdered spices reduces the cost and amount of spices needed to achieve the same flavor.
5. The chicken is marinated overnight with a mixture of spices, yogurt, and other ingredients.
6. The rice is soaked in water for at least an hour before cooking.
7. Basmati rice is preferred for making biryani.
8. The rice is cooked with oil, salt, and spices, and then layered with the marinated chicken.
9. The biryani is cooked over high heat for 5 minutes, then over low heat for 10-15 minutes.
10. The biryani is sealed with a lid and dough to trap the steam and flavors.
11. The biryani is left to sit for 10 minutes after cooking before being opened and served.
12. Rose water and kevrah water are used to add flavor to the biryani.
13. The biryani is traditionally served hot, fresh, and with the hands.
14. The recipe requires a total of around 35 minutes of cooking time.
15. The biryani is best served with a side of raita (a yogurt-based sauce) and onion salad.