Chicken Tikka Biryani
1.Chicken-1 kg
Cut the Chicken into medium size pieces and make slashes /marks on it.Pat dry with tissues.
2.Yoghurt-1/2 cup
Ginger garlic paste-2 tbsps
Chilli powder-1 1/2 tbsp
Kashmiri Chilli powder-1 tbsp
Tandoori Masala-3 tbsps
Turmeric powder-1/4 tsp
Lime juice-2 tsp
Salt to taste
Oil-1 tbsp
Red-orange food colour-1/4 tsp(use this if you want a bright red color for the chicken pieces.I didn’t use it.)
In a bowl put all the above ingredients and mix in.Add the chicken pieces and stir in.Refrigerate overnight or for at least 3-4 hours.
Preheat the oven at 190 C.Place this chicken pieces on the grill rack and a tray lined with aluminum foil to catch the drips while baking .Bake this for 30-30-40 minutes turning twice in between till the chicken is cooked through.
For the gravy
3.Onions-3-4 big
Ginger garlic paste-1 tbsp
Green Chillies-5-6
Ghee/Oil-2 tbsps
Fry half of the sliced onions till golden.Sauté the remaining onions in oil till translucent.Add the ginger garlic paste and green chillies paste and sauté till raw smell vanishes.
4.Chilli powder-1 1/2 tsp
Coriander powder-3/4 tsp
Garam Masala-1 1/2 tsp
Add all the above masalas and sauté on medium heat .Now add in the leftover marinade and the drippings from the chicken and cook till masala is cooked.
5.Tomato-1 big (or tomato paste-3 tbsps)
Yoghurt-1/2 cup
Coriander leaves-1/2 cup
Mint leaves-1/4 cup
Salt to taste
Now add the ground tomato or paste and cook till oil separates.
Add in the whisked yoghurt ,half of the fried onions and coriander & mint leaves and stir in.Add 1 cup water to this and let this come to boil.Add in the grilled chicken pieces and cover and simmer on low heat till the gravy coats the chicken .Adjust seasonings.
Note:To get a smoky flavor,heat a piece of coal and place it in a steel bowl/aluminum foil and pour a tsp of ghee on top and place this in the middle of the chicken gravy and cover it with a lid for 2-3 minutes.Then,open it and discard the coal.
For the Biryani Rice
6.Rice-3 cups
Cardamom-5
Cloves-6-7
Cinnamon-1” piece
Bay leaf-2
Star Anise-1
Whole Pepper-10
Fennel seeds-1 tbsp
Cumin seeds-1/2 tbsp
Ghee/Oil-2 tbsps
Wash and soak the rice for 30-40 minutes.Drain.
Heat ghee/oil in a nonstick pan and sauté the whole masalas for a minute.Add the cumin and fennel seeds and let it splutter.Now add in the drained rice and sauté for 3-5 minutes.
In a vessel/nonstick kadai,heat 4 1/2 cups water and add salt to taste.Once it comes to boil,add the rice and let it cook on medium heat till all the water dries up.
U can add 4 1/2 cups water ,salt and the rice to a pressure cooker and cook it for a whistle.
I used a pressure cooker to cook the rice.
Layering the Biryani for Dum
7.Milk-1/2 cup
Saffron-few strands
Or red-orange food color-1/4 tsp
Ghee-1 tbsp
Fried Cashews-15
Fried Kismis-25-30
Heat milk and soak the saffron in it for 20 minutes.
If you are using color just mix it with the milk and use.
Place half of the Chicken Tikka into a big nonstick vessel.Now top it with half of the cooked rice.Sprinkle some fried cashews ,kismis and browned onions over this.Add in half of the chopped coriander and mint leaves and pour half of the saffron milk mixture over.Repeat with the remaining chicken and rice.Sprinkle the remaining leaves,fried cashews,kismis,& browned onions and then the saffron milk.Pour a tbsp of ghee over the rice and cover with a tight lid.Place this on low heat for 10-15 minutes.After 15-20 minutes you can serve the Chicken Tikka Biryani with some raita,pappadam and pickle/chutney
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