Ubiquitous Tandoori Chicken Biryani Recipe

Biryani is one of the most favorite rice dishes. It is not only a favorite dish in Asian countries but also gained huge popularity across the board. Biryani has so many forms and it is cooked in different styles. Barbeque is all time favorite of majority of Asians and when you serve it in the form of biryani, it turns out something more tempting and aromatic. The recipe surely requires little time and effort at your end but the outcome will not disappoint you at all.

Tandoori Chicken Biryani Ingredients:

chicken pieces: 1 kg

Chicken Marination:

Yogurt: 3/4 cup
mace and nutmeg powder(optional) – 1/2 teaspoon
Lemon juice: 3 tbsp
Turmeric powder: 1 teaspoon
Tandoori masala (can use any renowned brand packed spice): 6-7 teaspoons
Red chilli powder: 2 teaspoons
Salt: As required

Ginger garlic paste: 3 tablespoons
Saffron: a pinch
For Gravy:

Oil: 2 tablespoons
Bay leaf: 2
Cloves:  4
Black cardamom: 2
Onion (sliced): 5 medium
Fresh coriander leaves: 1 bunch
Turmeric powder: 1 teaspoon
Green chilies: 3-4
Salt: As required

Yogurt: 1/2 cup
Tomatoes (medium size): 4
Cinnamon sticks (1 inch size): 3
Black cumin seeds: 1 teaspoon
Ginger garlic paste: 2 tablespoons
Fresh mint leaves: 1 bunch
Red chilli powder: 2 teaspoons
Nutmeg and mace powder: A pinch
For Rice:

Basmati rice: 4 cups
Black cardamom: 1
Black cumin seeds: 1/2 teaspoon
Salt: As required
green cardamom (optional): 3
cloves (optional): 3

For Layering:

Yellow food color: A pinch
Fresh mint leaves: 1/2 bunch
Fresh coriander leaves: 1/2 bunch
Nutmeg and mace powder: 2 pinch
Fried onion: 1/4 cup
Lemon juice: 3 tablespoon

Tandoori Chicken Biryani Preparation Instructions:

Marination for Tandoori chicken:

Marinate the chicken pieces with yogurt, chilli powder, turmeric powder, tandoori masala and other ingredients. It is up to you if you want to cut chicken in small pieces or let it be in 4 pieces or less. Add salt as per your taste. Leave the chicken to marinate for a minimum of 4 hours or overnight. The more, the better.

Cooking Tandoori Chicken:

Once the chicken is marinated, place the chicken in a pan and cook until all the moisture is absorbed. It is good to cook on high flame. Make sure you do not cover the pan with lid. When the chicken is cooked and all the moisture is absorbed, place the cooked chicken on a pre-heated grill pan with a few teaspoons of oil. 2 teaspoons or I would be enough. While grilling, turn the chicken pieces upside down after a couple of minutes. Make sure you cook on a medium flame. You can drizzle a little oil half way through the cooking process. Cook well on both sides until you get the shine and char grilled effect on the chicken. This is the right time it put it off the flame.

Making Gravy:

Take a big utensil, a deep pan would be fine. Add oil and fry sliced onions till they turn crispy and brown. Take 1/4 cup onions and keep it aside. Now in the same vessel, add bay leaf and all the whole spices and stir fry for 1 min. Then add ginger and garlic paste, tomatoes and stir well. Cook tomatoes until they are soft. It will take 10 minutes or a little less. After that, add chilli powder and other remaining dry spices and stir for about 2 minutes. Add yogurt and mix well for 2 minutes.  Do not leave unattended, since yogurt will develop lumps and it will not mix properly if not mixed well. Also, add the remaining left over marinatation and some gravy, which was left while cooking and grilling the tandoori chicken. Cook for a few minutes with the lid closed and until it gets to a gravy consistency and oil starts to leave on top. Add mint, coriander leaves, salt and simmer for about 5 minutes.

For the rice, add rice, salt and water in a pan and boil them half way through. Squeeze all the water and spread half of the rice on the gravy. Spread it properly. After that put tandoori chicken pieces on the rice. Put the remaining rice again and spread evenly. Add fried onions, mint, coriander leaves, mace and nut meg powder, saffron or yellow color, lemon juice and then finally, all the tandoori chicken pieces. Finally, close the lid tightly and cook it on simmer for 20 to 25 minutes or until the rice is fully cooked.
Serve it hot with your favorite yogurt dip and salad.

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