I've trying multiple iterations to cook chicken biryani like how the restaurants do it. However, after going over various recipes online and trying them out, I'm starting to wonder whether the following cooking steps are inefficient or do they really make a difference, when it comes to cooking chicken biryani.
Here's a sample recipe: https://www.yummytummyaarthi.com/2015/03/white-chicken-biryani-recipe-yummy.html
(Note: The site from the URL linked above has a tendency to get stuck. You need to refresh the page to make it work).
Can anyone throw light on the following points?
- Add spices to water and boil. Add rice and boil till it's 70% cooked. Then drain all the water. Seems like a lot of flavor being wasted there. If all that we want is for the rice to absorb the flavor, then would it make sense to add it while cooking the rice from 70%-100%? O
- Marinade the chicken with spices. Then while making the biryani, we start with the base onion layer in which we add the same spices, again! Duplicate work? Does it make sense from a culinary point of view to add the same spices again? Or, would it come to the same flavor if we skip it?
- Mixture of spices: Adding saffron-boiled milk (thick milk) + rose water + screw pine extract ("kewra") + fried onions + clarified butter (ghee) + coriander + mint leaves. Keep in mind that we're throwing in these spices with marinated chicken and equally spiced-up sauteed onions that form the base layer. I feel that that's too many spices. What if we choose only one item from saffron-milk, rose water, fried onions and pine extract. Thoughts?
- Deep fry the onions. Then pour the remaining saturated oil onto the top of biryani just before sealing it. Does used oil actually add to the flavor noticeably?
- Excessive oil? We're adding oil in the following steps: We've added oil while par-boiling the rice. In the chicken marinade. In the oil layer at the bottom. While making fried onions for the top layer. While sauteing onions for the bottom layer. Most biryani recipes call for adding oil at the top. Does it make a difference if we skip that last step?
- Air-tight seal: Lastly, there's this step about sealing the utensil with a wheat dough. I feel that that's a waste of good wheat. The idea is that you seal the vessel with dough, then add weight on top of the lid so that it remains "air-tight". How about using a pressure-cooker instead which would guarantee an airtight compartment and then heat it very slow (I'm talking about placing it over a pan that is placed over the stove)? Does this make sense?