Indian Cooking Restaurant Style Biryani, Pulao & Rice Dishes

Indian Delights: Mastering Restaurant-Style Biryani, Pulao & Rice Dishes Unlock the secrets of Indian cuisine.

What you'll learn

LEARN THE ART OF MAKING RESTAURANT STYLE PULAO, PILAF, BIRYANI AND OTHER RICE DISHES

LEARN TO MAKE DIFFERENT KIND OF PULAO WITH ITEMS IN YOUR KITCHEN

EASY STEPS TO PREPARE AND MAKE LAYERED BIRYANI.

LEARN THE BASICS OF MASALAS/SPICES AND THE INGREDIENTS BEING USED.

Requirements

NO PRIOR SKILLS NEEDED, THIS COURSE IS FOR BEGINNERS TO ADVANCE.

Description

Join me in this tantalizing culinary journey as we explore the world of biryani, pulao, and rice dishes. In this course, you will learn the art of restaurant-style cooking methods and techniques to create exquisite biryanis and flavorful rice-based delicacies.We will begin by delving into the rich and aromatic Avadhi Biryani, which originates from the royal kitchens of Lucknow. Discover the secret behind its fragrant basmati rice and succulent meat or vegetable layers, infused with an array of aromatic spices.Next, we will take you to the regal city of Hyderabad, renowned for its iconic Hyderabadi Biryani. Learn to master the distinctive layering technique of dum cooking, where fragrant basmati rice and tender meat or vegetables are slow-cooked in a sealed pot, resulting in a mouthwatering symphony of flavors.Venturing further north, we will explore the enchanting Kashmiri Pulao, a delicacy bursting with the flavors of saffron, dried fruits, and aromatic spices. Uncover the unique techniques that make this pulao a delightful blend of sweet and savory.Moving on to lighter rice dishes, we will dive into the zesty and tangy Lemon Rice. Discover the secrets of perfectly cooked rice infused with the vibrant flavors of lemon zest, curry leaves, and tempered mustard seeds.For those with a love for tandoori delights, we will explore the tantalizing Tandoori Chicken Biryani. Learn to marinate succulent chicken pieces in aromatic spices, roast them to perfection, and then layer them with fragrant rice for a smoky and flavorful biryani experience.No rice-based course would be complete without exploring the ever-popular Curd Rice. Learn to create this comforting dish by combining creamy yogurt with tempered spices and a hint of tanginess.Lastly, we will introduce you to the exquisite Parda and Chicken 65 Biryani. Discover the art of preparing biryani adorned with a flavorful layer of crispy puff pastry (parda), and the deliciously spiced Chicken 65, bringing a unique twist to the traditional biryani.Throughout this course, I will teach you the intricate techniques, spice combinations, and cooking methods that will allow you to recreate these culinary masterpieces in your own kitchen. Join us and unlock the secrets to creating restaurant-style biryani, pulao, and rice dishes that will tantalize your taste buds.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 ALL ABOUT BIRYANI

Lecture 3 INTRODUCTION TO COURSE

Lecture 4 BIRYANI STYLES

Lecture 5 PULAO

Section 2: BIRYANI COURSE BASICS

Lecture 6 INTRODUCTION TO BURNERS USED IN COURSE

Lecture 7 UTENSILS USED IN THE COURSE

Lecture 8 CUTTING ONIONS & TOMATOES

Lecture 9 WHEAT DOUGH RECIPE FOR DUM SEALING

Lecture 10 SAFRON BASICS

Lecture 11 SEALING DUM BIRYANI USING ALUMINIUM FOIL OR WHEAT DOUGH

Section 3: SPICES BIRYANI COURSE BASICS

Lecture 12 SPICES

Lecture 13 A LITTLE ABOUT SPICES

Lecture 14 SPICES USED IN THE COURSE

Lecture 15 BHUNA BIRYANI MASALA

Lecture 16 BOMBAY BIRYANI MASALA

Lecture 17 HYDRABADI BIRYANI MASALA

Section 4: BROWN ONIONS, MASALA PASTES, RICE BOILING AND ALL ABOUT BASICS

Lecture 18 INTRO TO FRIED ONIONS

Lecture 19 BROWN ONIONS

Lecture 20 MASALA RICE BOIL

Lecture 21 RICE BOILING

Lecture 22 COOKED CHICKEN FOR BIRYANI (LAYERED AND GRAVY RECIPES)

Lecture 23 VEGETABLE BOILING FOR BIRYANI

Lecture 24 65 DISHES MARINATION AND FRYING

Lecture 25 TANDOORI CHICKEN BASICS

Lecture 26 BONELESS CHICKEN THIGH CUTTING

Section 5: OTM AND MASALA PASTES

Lecture 27 OTM AND MASALA PASTES INTRODUCTION

Lecture 28 OTM

Lecture 29 65 BASE MASALA PASTE

Lecture 30 MASALA PASTE FOR KAJU AND PARDA BIRYANI

Section 6: DUM BIRYANI RECIPES WITH RAW CHICKEN

Lecture 31 INTRODUCTION TO HYDRABADI BIRYANI

Lecture 32 CHICKEN DUM BIRYANI

Lecture 33 CHICKEN TIKKA DUM BIRYANI

Lecture 34 VEGETABLE DUM BIRYANI

Lecture 35 PANEER TIKKA DUM BIRYANI

Lecture 36 CHICKEN HYDRABADI DUM BIRYANI STYLE 2

Lecture 37 KACHE GHOSTH KI BIRYANI

Section 7: AWADHI / LAKHNAVI / MORADABADI / KOLKATTA STYLE BIRYANI

Lecture 38 INTRO TO AWADHI BIRYANI

Lecture 39 AWADHI / LAKHNAVI CHICKEN BIRYANI

Lecture 40 MUTTON AWADHI BIRYANI

Lecture 41 MUTTON MURADABADI BIRYANI

Lecture 42 KOLKATTA BIRYANI

Section 8: OTHER POPULAR BIRYANIS

Lecture 43 CHICKEN 65 BIRYANI

Lecture 44 CHICKEN TIKKA DUM BIRYANI

Lecture 45 EGG / ANNDA BIRYANI

Lecture 46 FISH / MACHALI BIRYANI

Lecture 47 KAJU / CASHEW NUT BIRYANI

Lecture 48 PRAWN BIRYANI

Lecture 49 PARDA BIRYANI

Lecture 50 SINDHI BIRYANI

Lecture 51 WHITE CHICKEN BIRYANI

Section 9: BIRYANI COOKED IN RESTAURANT USING GRAVIES (FOR GRAVIES REFER COURSE 1)

Lecture 52 KARAHI CHICKEN BIRYANI

Lecture 53 KABULI CHANNA BIRYANI

Lecture 54 KARAHI PANEER BIRYANI

Lecture 55 KATHAL / JACKFRUIT BIRYANI

Lecture 56 VEGETABLE BIRYANI

Lecture 57 TANDOORI CHICKEN BIRYANI

Section 10: PULAO / PILAF RECIPES

Lecture 58 CHICKEN PULAO

Lecture 59 CHICKEN GHEE ROAST PULAO

Lecture 60 CURD RICE

Lecture 61 LEMON RICE

Lecture 62 TOMATO RICE

Lecture 63 JEERA / CUMIN PULAO

Lecture 64 PEAS / MATTAR PULAO

Lecture 65 ONION PEAS PULAO

Lecture 66 FARANGI PULAO

Lecture 67 MASALA ONION PULAO

Lecture 68 PRAWN GHEE ROAST PULAO

Lecture 69 PRAWN PULAO

Lecture 70 TANDOORI CHICKEN PULAO

Lecture 71 MATAR PANEER PULAO

Lecture 72 KASHMIRI PULAO

Section 11: SALADS , RAITA / CURD MIX , SALAN

Lecture 73 ONION SALAD

Lecture 74 ONION TOMATO SALAD

Lecture 75 ONION TOMATO CUCUMBER SALAD

Lecture 76 CUCUMBER SALAD

Lecture 77 ALL ABOUT RAITAS

Lecture 78 YELLOW GRAVY MIX WITH HELP OF RESTAURANT GRAVIES

Lecture 79 MAKHANI GRAVY MIX WITH HELP OF RESTAURANT GRAVIES

THIS COURSE IS INTENDED FOR THE BIRYANI & PULAO LOVERS. I WILL TEACH RESTAURANT TIPS AND TRICKS FOR ACHIEVING THE FLAVOURS.