Blending masala not uncovering packed ones

I got all the arrangements for making biryani which is really a dish that anyone in my family carves for. Everyone wants to relish the best double masaledhar biryani on their plate with the raita to make it again the best meal of the day. Obviously, this is something which gives a good break to the corporate lunches that I and my family embark every weekday of the routine life. When I declare for the biryani day the family moves to another level of expectation to move out of the daily chores. I enjoy personally in cooking the same and cannot deny that it is an enjoyable course of cooking on its own.

So as said I got the freshly cut chicken pieces, of course, the leg pieces and breast meat comes to the best part for this. Next comes the fragrant basmati whole grain rice which is not just fine and non-coarse but smells divine too. I soak for 30 mins and they are ready for my next process. My vessel is the best place to bring the rice to boil with added whole spices and a little oil or ghee my best craving factor. Removing this should be quick once you notice the rice is seeing you with 40% cooked eyes.

Also, marinate the fresh chicken with spices, curd, masala paste, and fried onions and you let it soak all this to nourish itself for about one hour. I sit back relax and enjoy my cup of tea till the chicken is drenching itself with all this nourishing agent. That is when I realized my biryani masala was over and I need to prepare it since getting it from the market will be again time-consuming.

The smart way to make it is quite simple and easy. Blender is resting in the home to get you the good mix of all the spices to a delightful and tasty aromatic masala cup. Add cardamoms, peppercorns, anise, blade mace, nutmeg, coriander seeds, cinnamon, caraway seeds, red chilies, bay leaves, cloves to the blender and you are the biryani masala queen now. I have this habit of making my own masala rather than going for the packet ones always as you don’t know what is mixed and how fresh they are.

Sautéing the marinated chicken in the clay pot or the container is next which is performed till half cooked chicken are ready. Layer the rice and make the surface plain topping with fried onions, coriander leaves, ghee biryani masala making few holes to pour down the kesar flavored milk. Now the dum part is marinated and rest is just a wait of 20 mins and you relish your taste buds with the best flavored home-made biryani.