American biryani....fake biryani. whatever, it's edible.
Okay, I got a box of National Biryani mix. I read what all I need to make chicken biryani on the back. I know chicken biryani usually has bones but I don't like getting my hands all dirty and spicy trying to pick the meat of the bones, so I use boneless skinless. Onions, yes. Tomatoes? I have canned tomates. Corriander leaves. That's the same as cilantro, right? Well, I have some corriander powder. I'll just throw some in near the end. Yogurt, ginger, garlic...yes, yes, yes. Yellow food coloring...? I have that yellow tumeric...? Mint leaves....noooo. Kewra? What the heck is that?
Okay, so I have more than half of the ingredients. Let's do this thing. Fry onions. Okay. Add meat...well I usually add tomatos first. I already added the tomatos so I'll add the chicken later. Add 4 or 5 cups of water....oh, crap, it says chicken doesn't need water. Okay, scoop as much as you can out and turn up the heat to cook the rest off...Add tomatos (in this case MEAT) garlic, ginger, yogurt. Okay, did that. Add mix. Okay...there are all kinds of sticks, seeds, leaves and rocks in the mix! Sift all this out, I personally don't like chomping down on a cardamon seed and getting cloves stuck beteween my teeth. Well, it's all been sealed together in a little bag, the flavors should all be in there, right?
Boil rice in a seperate pan till rice is half done...well, I have already made the rice in my rice cooker. Half done...yeah, add a little bit of water to it and mix it up. Why not? Drain water...crap why did I add water?
In a THIRD pan layer rice and meat. Okay. Sprinkle yellow food color, kewra, and mint leaves....all the stuff I don't have...so never mind. Cover, cook on low heat for 10 to 15 minutes.
What is that burning? The bottom layer of RICE is now burnt. Okay dump it in a FOURTH pot and pick out the burnt rice.
Well, this is how I make biryani. They ate it.
