BYRIANI DE POULET -- FOOD IS LOVE

Hello everyone and welcome to Foodies Love, I hope you are doing well. You have often accused me of having exploded your spicy budget, today you will have an excellent reason to use it, since I am taking you on a trip to the Indian subcontinent to prepare what looks like a feast, it is a biryani, a rice-based dish that we will orient with veal, a very fragrant and very tasty dish that we are not going to prepare, let's go. So that you can feast and accompany 4 people, you will need 1 kg of chicken thighs. Chicken thighs that have been active for at least a few thousand hours of squat, which we will separate in two to optimize their cooking. To do this, nothing easier, you will cut at the level of the joint, locate the joint, target it and cut yourself with your blade. You will get thighs and spines that you will gather in a large bowl, in order to be able to season them in order to marinate them. You will start by watering your pieces of veal with 3 tablespoons of lemon juice, with 100 g of natural yogurt. Then you will obviously need inevitable and essential cloves of garlic, 3 beautiful cloves of garlic more precisely, which you will grate finely. And if you don't have a grater, you can use a garlic press. Then you will continue to flavor your veal with this time about 15 g of fresh ginger, always with the same procedure. And if you still don't have a grater, you can chop your ginger with a knife. Then season the veal with a tablespoon of garam masala, with a teaspoon of hot pepper and with half a teaspoon of turmeric. Finalize the seasoning with half a teaspoon of salt, then put your hand on your thigh. A protective glove will be very useful if you don't want your hand to change skin color. A hand that you will pass in massage mode until the coating of your thighs is perfect. Then you can cover them directly in contact with food film and send them to the fridge for at least 2 hours, ideally until the next day. When you approach the end of the time you have allocated to your thighs to transcend, you will start to prepare the rest of the ingredients, starting with 2 large onions that should be chopped finely, or rather very finely. For this, a mandolin will be ultra useful, but you can also use a knife. When you have finished finely chopping your onions, you will fry them by immersing them in a bath of oil heated to 180 ° C. Leave them in the oil for only a few minutes, as long as they can soften their tan. Then you will proceed to their evacuation, taking good care to drain them. A little advice from a friend, don't cook all your onions at once, you will greatly drop the temperature of the oil, and your onions will have to spend more time there, which means more fat absorption and less good crunchiness. Crunchy onions that you will now be able to wait on the side. So that your biryani can be authentically certified, you will have to prepare a small infusion with milk and saffron, which you can possibly season with cardamom. Provide 5cl of hot milk, in which you will dip about 15 pistils of saffron. So that the infusion can take place correctly, you will have to give it time, so ideally you will plan to prepare it 30 to 45 minutes before the cooking of the biryani. Obviously we are not going to flavor our biryani only with spices, you will also need aromatic herbs, mint and coriander. More precisely, you will need 8g of fresh mint leaves and 10 branches of coriander. First you will cut the base of the stems of the coriander, which we will reuse later. Then you will mix everything by chopping them with a knife, and you will make a fairly coarse chopping. 3 or 4 back and forth with your sharp knife. Now you book and chain yourself. It is time to move on to the preparation of the basmati rice, which is the main ingredient of the biryani. For 4 or 5 people, you will need at least 500g, which you will carefully rinse to extract as much starch as possible. Rinse it at least 3 times in the clear water of your tap, to finish by letting it soak in water quietly, it is time to prepare a small scented broth in which we will do pre-cooking. To make this broth, you will need 2 liters of water, which you will heat over medium heat, and in which you will dip a cinnamon stick, a crushed garlic clove and a centimeter of fresh ginger, a star anise, 5 cloves of cardamom, 4 cloves of clove, 2 bay leaves and the stems of fresh coriander. Also add half a teaspoon of cumin powder and a quarter teaspoon of turmeric. Continue with a tablespoon of salt and a tablespoon of coconut oil. Then you will mix, bring the water to a slight boil, then let all these spices and aromas infuse for at least 30 minutes. After 30 minutes, get rid of all these spices and aromas. Now you can congratulate yourself, because you have obtained an incredible colorful and scented broth, in which you can immerse your rice. Let's dive for a pre-cooking, the rice will not be fully cooked. You should therefore be careful and take out the timer, to make sure that your rice will not spend more than 4 minutes in this broth, ensuring that the broth is well boiled. After 4 minutes, you can drain your rice, to evacuate it. A partially cooked rice, which must be seasoned with a generous pinch of salt. You will mix the salt with the rice gently, then you will let it sit for a few minutes on the side. Marinated chicken, set up completed, we will be able to take out the heavy artillery, a beautiful cockatoo, spacious and comfortable, able to welcome both the chicken and the rice, which we will preheat over medium heat. Once the cockatoo is hot, we will add a good tablespoon of fat. For an Indian dish, clarified butter is a must, but for the sensual and scented touch, I opted for coconut oil, and especially because it costs dearly, and it is necessary that it justifies squatting at my house. As soon as your fat is melted, you will place your cockatoo at the bottom of the cockatoo. A small passage in the oil over medium heat, straight to the pot to generate a salve of nasal notification. 4 minutes on each side to excite and coat the aromatic spices that cover the cockatoo. After about 8 minutes, when you have finished with this aromatic offensive, I advise you to install the thighs side skin on the bottom of the cockatoo. Thus the skin will caramelize quietly and release its fat throughout the duration of cooking. Once the pieces are comfortably installed, you will switch to a soft fire, then you will cover them with a beautiful fresh tomato, cut into pieces. Now you cover the cockatoo, and you keep on a soft fire for 5 minutes. After 5 minutes, you discover to be able to sprinkle a quarter of the aromatic herbs, a third of the fried onions, and half of the basmati rice. Obviously, make sure that your rice is well distributed and that it completely covers the cockatoo. Then you throw another quarter of the aromatic herbs, again a third of the fried onions. For those who are interested, and I advise you to be interested, we will add a small gourmet with a small handful of raisins, we will sprinkle here and there. We will also sprinkle a good teaspoon of garam masala, before covering with the remaining basmati rice. A rioulis back, especially not the aromatic herbs first. Fortunately, I put the handbrake on, you must first water your rice with the saffron-infused milk. The pistils gave everything they had to give, so think about filtering your milk. And finally, you will be able to add another quarter of aromatic herbs and fried onions. To avoid heat leaks as much as possible, in order to optimize the cooking of the rice, you will cover it with a sheet of baking paper or an aluminum sheet, before covering it in turn with the head cover of your cockatoo. Make sure that it is well placed and let your dish cook over low heat for 30 minutes. Do not play with fire for these 30 minutes, you must not discover your cockatoo. Just make sure that your fire is soft and patient. Once your cockatoo is cooked, remove the aluminum sheet and observe that your rice is perfectly cooked and of course incredibly fragrant. You will of course have to recover the cow that is at the bottom, observe this magnificent color by imagining all the wonders that it could have left at the bottom of the cockatoo. For a practical service, I advise you to evacuate the cockatoo so that you can mix the rice with all the goodness that you have done. And you will not forget to serve yourself with aromatic herbs that you have left for the service. Now I just have to wish me and wish you an excellent appetite. Please do not forget to do what I need you to do, that is to say like the video, share it, subscribe if it is not done yet, to give me the super powers that I need to spread the great art of Icism on the planet. Ciao