Chicken Tikka Biryani
INGREDIENTS
- For the chicken marinade
300 grams boneless chicken breast, cut into medium-large pieces
1/4 tsp turmeric powder
1 tbsp kashmiri chili powder
1 tsp coriander powder 1/2 tsp cumin powder - 1/2 tsp hot spices
1/8 tsp pepper powder
1 tsp tandoori masala
1 tbsp ginger-garlic-green chili paste
1 tbsp mustard oil
1 tsp crushed dried fenugreek leaves
1/2 tsp dried mint leaves
1/4 cup curd
juice of half a lemon
salt, as per taste
2 tbsp cooking oil, to cook the chicken tikka
1 tbsp ghee, to cook the chicken tikka
To cook the rice - 1 container long-grain basmati rice
- 5 Mugs water
- 2 green chilies,
- slit 2 inch cinnamon stick
- 2 star anise
- 3 bay leaves
- 3-4 entirety dark pepper
- 6-7 cloves a strand of mace
- 3 green cardamom
- 1 dark cardamom
- salt, as per taste
- 1/2 tsp lemon juice
- To make the barista (fricasseed onions)
- 1/2 glass oil
- 1 big size onion,
- daintily sliced
- To make the tikka masala
- 2 tsp oil
- 1 tbsp ghee or butter
- 1 medium-sized onion, finely chopped
- 1 tbsp ginger-garlic-green chili paste
- 2 medium-sized tomato, finely chopped
- 1/2 tsp kashmiri chili powder
- 1/2 tsp coriander powder
- 1/2 tsp hot spices
- 1/4 container curd
- salt as per taste
For the biryani
- handful of chopped mint leaves
- handful of chopped coriander leaves
- 2 tbsp warm milk
- a few strands of saffron
- a squeeze of tandoori masala
For the dungar (smoke) method
- a little piece of coconut shell or coal
- few drops of oil / ghee
INSTRUCTIONS
Preparing the chicken tikka
Except for the cooking oil and ghee,
Take the rest of the fixings recorded beneath ‘For the chicken marinade’ in a blending bowl and marinate the chicken.
2.Cover the marinated chicken with a cling wrap or an hermetically sealed top and let it marinate in the fridge for 5-6 hours.
For the dunger (smoke) method ( optional)
1.Heat a piece of coconut shell in coordinate fire for 3 minutes.
2.Place it in a steel bowl interior the marination and pour a few drops of ghee or oil and close the blending bowl with a waterproof cover. Let the smoke implant with the chicken for 10 minutes. Afterward evacuate the steel bowl.
Pre-preparations for the biryani
1.Wash and drench the rice in sufficient water for 30 minutes.
2.In a bowl, take warm milk and include a few strands of saffron and let it locate for 15-20 minutes.
To cook the rice
1.In a kadai (cooking pot), include 5 glasses of water and the entirety flavors recorded beneath ‘To cook the rice’ and bring it to a boil.
2.Drain the water from the splashed rice and include it to the kadai. Cook the rice until 85% done.
3.Strain the rice utilizing a strainer and let it sit for 5 minutes. Afterward spread the rice in a plate and set aside.
To make the barista or browned onions.
1.Add 1/2 glass oil to a wide dish and let it heat.
2.Add the daintily cut onions when the oil is hot and fry them on a low-medium flame.
3. When the onions turn golden-brown in color, switch off the flame.
4.Drain all the oil from the fricasseed onions utilizing a strainer. Save this oil for future use.
To cook the marinated chicken
1.In a wide dish, include 2 tbsp oil and 1 tbsp ghee and let it warm on a medium flame.
2.When it is hot, include the marinated chicken and spread it. Let the chicken cook without a top on a medium fire. Flip the chicken occasionally.
3.Reserve any abundance marinade for future use.
4. When the chicken is cooked, switch off the fire and let it rest. When it is warm, stick the chicken and cook them on a coordinate fire for a diminutive, turning frequently.
5. Remove them onto a plate and set aside.
6.Reserve the sauce and the oil cleared out over from cooking the chicken for future use.
To prepare the tikka masala
1.Add oil and ghee in a kadai on medium flame.
2.Add the finely chopped onions and saute until they turn translucent.
3. Add the ginger-garlic-green chili paste and saute until the crude scent disappears.
4. Add the chopped tomatoes and all the flavor powders recorded beneath ‘To make the tikka masala’ along with the required salt and cook till the tomatoes turn delicate and mushy.
5.Add the curd and the saved chicken marinade and cook them for 5 minutes on low-medium flame.
6.Add a few water and mix it utilizing an drenching blender. Let it cook on a low fire until the sauce decreases to half.
7.Turn off the fire and in the same kadai or a heavy-bottomed vessel, include half the sauce and a few chopped mint and coriander leaves.
8.Add half of the par-boiled rice and spread tenderly over the sauce. Include the chicken pieces on best of the rice layer.
9.Add the other half of the saved tikka masala on the chicken pieces along with the chicken sauce that was saved earlier.
10.Add a few chopped mint chopped coriander and half of the fricasseed onions on beat of the chicken.
11. Layer the chicken pieces with the rest of the par-boiled rice. Include the oil saved from the chicken tikka sauce arranged earlier.
12. Add the rest of the chopped mint chopped coriander and the fricasseed onions. Sprinkle a few oil that we saved from broiling the onions (barista) and the saffron drain along with fair a squeeze of tandoori masala sprinkled over the rice. In the interim warm a tawa (a large round frying pan used to Cook chapati/roti) on medium flame.
13.Cover the biryani vessel with an aluminum thwart and at that point the top. When the tawa is hot, lower the fire and keep the vessel over the tawa for the dum prepare. Let it dum cook for 10 minutes.
14.After 10 minutes, turn off the fire, expel from warm and let it rest for 10 more minutes.
Serve hot with a few raita ( a dish consisting of yogurt with very small pieces of raw vegetables mixed in) on the side.
NOTES
- Add food color for the chicken marinade if you require to.
- Marinate the chicken at least for 3-4 hours in the refrigerator.
- Instead of dried mint takes off in the marinade, without a doubt unused mint takes off can be used.
- Use pizzazz powders concurring to taste.
- While par-boiling the rice, utilize green chilies concurring to taste.
- Use the oil utilized to broil the onions in the biryani. This oil is embedded with flavors and tastes great.
- The dhungar methodology is completely optional.
- While layering the biryani, you can as well incorporate rose water or kewra water for a few extra flavors.