Chicken biryani

Tools and equipment table;

What?
Tools/Equipment

Why?
Explanation of how and why it is
used to achieve a high quality
product

Saucepan
We used saucepan for boiling the
rice and make the rice soft and
smooth and make all the
ingredients of food mixed and
cooked it.
We use knife for cutting
ingredients like onion and another
ingredient. It is good for cutting
things

Knife

Chopping board

Chopping board is used when

cutting things and chopping board
help us safe time from doing it with
our hand.

Properties of the main ingredients table;

Ingredient
rice

Function
We boiled the rice and it
became soft and smooth
to make the chicken
biryani.

chicken

We fry the chicken to

make chicken biryani and
it was soft and strong.

Cinnamon

We used cinnamon to
add flavor in chicken
biryani.

Chemical
Rice is the seed of the
grass species Oryza sativa
or Oryza glaberrima. As a
cereal grain, it is the most
widely consumed staple
food for a large part of the
world's human population,
especially in Asia.
The chicken is a type of
domesticated fowl, a
subspecies of the red
junglefowl. Humans keep
chickens primarily as a
source of food, consuming
both their meat and their
eggs.
Cinnamon is a spice
obtained from the inner
bark of several trees from
the genus Cinnamon that is
used in both sweet and
savoury foods. The term

"cinnamon" also refers to

its mid-brown colour

Cooking techniques table;

Cooking technique
used

Boiling

frying

Explanation of this
technique (eg.wet/dry)
We boiled rice in a
medium saucepan that
the rice should be soft
crunchy and bigger
and while we boiled
rice with fry chicken
and onion and other
ingredients the color
of rice changed from
white to a golden
color.
We fry the onion in a
saucepan for 10minute
to be golden brown
and we add the
chicken then we fry it
that the chicken
should be soft and the
onion should change
the color of rice.

Other possible cooking

techniques that could
be used to replace this
technique
Non

Deep frying, shallow

frying

Sensory analysis table;

Flavour

The flavor of chicken biryani was strong, spicy, meaty, sour and
tasty. And tastes abet salty and it was hot and yummy.

Texture

The texture of chicken biryani was soft and tender.

Aroma

The aroma of chicken biryani was spicy, strong and meaty

Appearance

The appearance of chicken biryani was golden brown.

History of culture/cuisine questions;

1. What country does this dish originate from?
This dish it oriented from Persia
2. What are the traditional ingredient commonly used in this cuisines
food/cooking?
The traditional ingredients are chicken and rice
3. Where and how did the particular food we made originate from?
The name Biryani is derived from the persian word Birian, which means to
fry or to roast. During the 18th and 19th centuries, the dish gained popularity
during the Mughal rule in Lucknow and Hyderabad, both regions having their
own special varieties of Biryani. It was during this period that Biryani came to
be considered as a royal dish for Nawabs (Nobles) and Nizams (Governors or
Administrators).
4. What are some alternative options for the dish we made?
The alternative option is the masalas and spices
5. Why is this dish common in the country it originally come from?
This dish has originated from Persia. the chicken biryani is a famous dish that
everybody has it in their house and its common because this dish has
originated from their and its famous there that they even make this in
weeding.
6. How is this dish traditionally made in the country it comes from?
The traditional made in the country it comes from is a mixed rice dish with its
origins among the Muslims of the Indian subcontinent.
Evaluation of finished product questions;
Answer the following questions;
1. What was the most difficult aspect of producing this food item?
The most difficult aspect of producing the chicken biryani was boiling the rice
with mixed ingredients and frying onion with chicken.
2. What skills did you demonstrate in the production of this food item?
The skills that I demonstrate was frying skills, oven skills and boiling skills.
3. Were you able to produce this food item in the 72 minutes period?
Yes, I was able to produce this food item in 72 because I was following the
ingredients and the recipe that is said in the recipe list.
4. What safety and hygiene procedures did you follow in the production of this
food item? Explain these safety and hygiene procedures in detail.
The safety and hygiene procedures that I followed was washing hands with
hot soupy water cleaning the kitchen the place where we cook and be safe
and tie hairs back that it should not catch fire and using oven mites while
using oven that we should not burn our self.
5. Did the food item turn out the way you had anticipated?

Yes, the food turns out the way that I was anticipating about the chicken
biryani because I was following the recipe and doing whatever the ingredients
said.
6. If you were to make this food item again, identify 2 things you would improve
on or do differently?
The two things that I would improve on is frying onion with chicken and the
second one is boiling rice with mixed ingredients
7. Rate your finished food item out of 10. 10 being the best and 0 being the
worst. Explain why you have given it this rating.
The rate that I want to give to the chicken biryani is 9 out of 10 because it
was oily and it was too spicy