NAGARJUNA ANDHRA STYLE BIRIYANI | RESTAURANT STYLE | EASY METHOD

Tips to cook the rice and chicken perfectly:

There are couple of things you got to keep in mind 1st raw material, 2nd type of stove you are using electric or gas and 3rd measurements.

If the above three are followed you should be able to achieve the same taste and texture every time you cook as shown in the video.

First raw material:
2 main ingredients are chicken and rice. I usually buy meat from licious, it is little expensive but its worth the price we pay, you can go for medium cuts or curry cut anything works fine. 2nd - rice i used was India Gate, in comparison with other brands that i have used i can say this works for me.

Note: these are not sponsored, just sharing what i used and what gave me the result.

Second is stove:
I have used a gas stove for cooking i am not sure if the results can vary or cooking time can vary in electric or induction, i have never used one before. So this could be one of the factor, if you do not get the same result.

Last is measurement:
The main reason for highlighting this is, while cooking rice especially when we do this dum method, you might land up either under cooking or overcooking!
So in order to correct that, make sure the rice and water are measured in the same cup.

In general 1:2 is the ratio, for one glass rice, 2 glasses of water is what i would use.
But for this basmati rice after soaking for 30 minutes approx 1:1.75 is sufficient to cook perfectly. I.e. for 1 glass of rice 1.75 glasses of water is more than sufficient. In gas and ML, for 100 gms of rice 175 ml of water would be sufficient.

Cooking Tips:

Ensure chicken is only 80% cooked while adding water and rice, if chicken is already cooked then they will be overcooked while cooking the rice.

Keep the flame to medium high until you put on dum.

Once you add coconut milk and water, wait until it starts to boil and then add the rice.
Once rice is added dont keep stiring, just mix once and leave it, or grains will break. You can close lid once you see the rice bubbling and keep checking until its 80% cooked.
Once you know it's 80% cooked you can lower the flame completely and keep a dosa pan under neath your vessel for dum. 10 to 12 mins should be sufficient to get the perfect texture.

Cooking using pressure cooker:
You can still achieve the same results in a pressure cooker, once the water and rice is added, close lid and pressure cook for 3 whistles and allow the pressure to cool down.
Do not open the cooker lid unless the pressure is completely settled, it can be very dangerous. You can check by lifting the whistle slightly, if there is still pressure releasing, thats the indication its still not settled.
Depending on the cooker size it might take 7-10 mins for it to cool down.
You can open the lid after this and transfer the rice to another wider bowl to prevent them from further cooking. Give a quick mix using the rear end of your spatula or any spoon and just mix and spread rice in bowl so that, steam can pass through.

Pro tip:
If in doubt add water little less, even if rice is under cooked you can add hot water and close lid and cook the rice to desired texture.
We cannot do the same other way it is a difficult task if overcooked.