{"id":352,"date":"2020-07-03T11:07:39","date_gmt":"2020-07-03T03:07:39","guid":{"rendered":"https:\/\/www.alienrecipes.com\/?p=352"},"modified":"2022-12-22T15:05:55","modified_gmt":"2022-12-22T07:05:55","slug":"how-to-cook-biryani-in-oven","status":"publish","type":"post","link":"https:\/\/www.alienrecipes.com\/how-to-cook-biryani-in-oven\/","title":{"rendered":"How to Cook Biryani in Oven"},"content":{"rendered":"\n
Biryani is a famous dish in Asia. When any home has made biryani, the feeling and joy are no less than a celebration. I challenge you; there would hardly be a person who doesn’t have biryani on their favorite food list.<\/p>\n\n\n\n
Biryani offers an irresistible taste. All Asian cuisines have biryani in their menu. It has several styles to make like traditional chicken biryani<\/a>, Hyderabadi biryani, mutton biryani, and vegetable biryani. <\/p>\n\n\n\n I have a jam-packed schedule for my daily routine, and on the same side, my family loves biryani. I am working full time and have my family and home to manage as well. I wanted to cater to their fondness for biryani along with my work. <\/p>\n\n\n\n So, I’ve been trying to find ways to bake biryani in an oven easily. Because not only will it be time-saving but also healthy as cooking a food item requires a minimal quantity of oil. Making biryani in the oven enhances the taste, and it keeps the heat intact, and when simmered, it makes the flavors absorb the maximum.<\/p>\n\n\n\n Make sure that you don’t open the oven while the biryani is cooked because the heat escapes, and your food might take longer to cook. Moreover, you might be left with raw flavors in chicken or rice when the temperature decreases.<\/p>\n\n\n\n People usually make and suggest a complicated way to make biryani and often indicate that it is a handful of tasks at hand. But I have made the recipe quite simple and easy to make for everyone.<\/p>\n\n\n\n So now, let’s discuss the complete recipe to prepare the chicken biryani<\/a> in the oven.<\/p>\n\n\n\n If I share my example, my sisters and I love biryani while my brother and father weren’t fond of it. They felt it had a raw taste, and we couldn’t figure out what went wrong until I tried to cook the biryani in the oven.<\/p>\n\n\n\n Cooking biryani in oven distributes the heat evenly on the top and bottom and allows the process of slow cooking to make your biryani have fresh and cooked spices. Now everyone asks for another plate, so here is a tip, make some extra because you might end up having it in lunch dinner and even the next day.<\/p>\n\n\n\n You can serve biryani as the main course in your meal, and it requires about 30 minutes to prepare the ingredients, with about 90 minutes to cook. The recipe I am sharing can serve 4-5 people.<\/p>\n\n\n\n I am going to share the ingredients you need to make biryani in the oven. So, go and grab your recipe books and pens.<\/p>\n\n\n\n Ingredients<\/strong><\/p>\n\n\n\n For Marinating Chicken<\/em><\/strong><\/strong><\/p>\n\n\n\n For Rice<\/em><\/strong><\/p>\n\n\n\n Crispy Onion<\/em><\/strong><\/p>\n\n\n\n Potatoes<\/em><\/strong><\/p>\n\n\n\n Saffron and Food colors<\/em><\/strong><\/p>\n\n\n\n For cooking<\/em><\/strong><\/p>\n\n\n\nHow to cook chicken Biryani in the oven?<\/h2>\n\n\n\n
Chicken drumsticks and thighs<\/td> 750 g \/ 1 lb. 10. 455 oz<\/td><\/tr> Plain yogurt<\/td> 4 oz<\/td><\/tr> Melted ghee\/oil<\/td> 0.5 oz<\/td><\/tr> Ginger and garlic paste<\/a><\/td> 0.75 oz<\/td><\/tr> Ground cumin<\/a><\/td> 0.5 oz<\/td><\/tr> Ground coriander<\/a><\/td> 1 oz<\/td><\/tr> Turmeric<\/a><\/td> 0.5 oz<\/td><\/tr> Ground fennel<\/a><\/td> 0.5 oz<\/td><\/tr> Garam masala<\/a><\/td> 1 oz<\/td><\/tr> Ground cinnamon<\/a><\/td> 0.125 oz<\/td><\/tr> Ground cardamom<\/a><\/td> 0.125 oz<\/td><\/tr> Biryani masala<\/a><\/td> 2-3 oz<\/td><\/tr> Curry leaf<\/td> 1-2 leaves<\/td><\/tr> Fresh thyme leaves<\/td> 1 oz<\/td><\/tr> Tomato paste<\/a><\/td> 50 g \/ 0.11 lb.<\/td><\/tr> Mint leaves<\/a> (chopped)<\/td> 1 oz<\/td><\/tr> Coriander leaves<\/a> (chopped)<\/td> 1 oz<\/td><\/tr> Onion (thinly chopped)<\/td> Two medium ones<\/td><\/tr> Salt<\/td> 0.5 oz\/ to taste<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Basmati rice<\/a><\/td> 16 oz \/ 2 cups<\/td><\/tr> Water<\/td> For soaking rice<\/td><\/tr> Cardamom<\/td> Six pieces<\/td><\/tr> Cloves<\/a><\/td> 5-6 pieces<\/td><\/tr> Bay leaf<\/td> Three leaves<\/td><\/tr> Cinnamon sticks<\/a><\/td> Two pieces<\/td><\/tr> Star anise<\/td> Two pieces<\/td><\/tr> Black cardamom<\/td> 1-2 pieces<\/td><\/tr> Salt<\/td> 1 oz<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Oil<\/td> 4 oz<\/td><\/tr> Onion (thinly sliced)<\/td> One large<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Potatoes (cut in cube form)<\/td> Two medium ones<\/td><\/tr> Salt<\/td> To taste<\/td><\/tr> Oil<\/td> For frying<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Saffron threads<\/a><\/td> 0.25 oz<\/td><\/tr> Red food color<\/td> 0.125 oz<\/td><\/tr> Green food color<\/td> 0.125 oz<\/td><\/tr> Yellow\/ Orange food color<\/td> 0.25 oz<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Water<\/td> 20 oz<\/td><\/tr> Melted butter\/ghee<\/td> 1 oz<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n