@Chicken Biryani
So I have been severely sick all this week and have been in an awful/down kinda mood…While looking for something in a drawer I picked up a ‘khawateen digest’ (Yes I occasionally read those; I know) and in the recipe column…guess what I see - Chicken tikka biryani recipe…That alone got me so excited :D…Looks pretty promising to be honest…And I am not the kinda person who jumps at a recipe right away, it’s gotta really do it for me, but this one I can see myself trying out…Anyways so I did some quick research and found the exact same recipe on this blog in english. Thought i’d share it here too.
If you guys end up making it, please update here how it turns out; as I will try it myself in the coming new year myself.
Chicken Tikka Biryani
Ingredients:
Chicken – 1 kilo
White Vinegar – 4 tbsp
Tandoori Color – ¼ tsp
Yogurt – 2 tbsp
Red Chilli Powder – 1tbsp
Black Pepper Powder – 1 tsp
Salt – to taste
Garam Masala Powder – 1 tsp
Ginger-Garlic Paste – 1 tbsp
Tikka Masala 3 tbsp
Directions:
Marinate the chicken with all the given ingredients, and leave for 4-6 hours. Then put 2 tbsp of oil in a pan and cook chicken until done, then put a burning charcoal on the chicken and pour some oil over the charcoal and cover it until the smoke stops.
You can BBQ it or bake it in the oven.
Spices for boiled rice:
Rice – ½ kg
Clove – 6
Bay leaf – 1
Whole Black Pepper – 8
White Cumin Seeds – 1tsp
Green Cardamom – 5
Big Cardamom – 2
Cinnamon Stick – 4
Directions:
Put all these spices with 2tbsp oil in a cooking pot till splutter, add water with salt and boil rice in that water.
For Gravy:
Onion – 1 large
Turmeric Powder – ½ tsp
Oil – ½ cup
Red Chilli Powder – 2 ½ tsp
Coriander Powder – 1 ½ tsp
Garam Masala Powder – 1 tbsp
Ginger-Garlic Paste – 1 tsp
Salt – to taste
Tomato – 4
Yogurt - 1/2 cup
Mint, Fresh Coriander, Green Chillies
and Orange Colour – as required
Directions:
Pour oil in a pan and fry sliced onion until golden brown, then add ginger-garlic paste and add all the spices and chopped tomato, cook till the tomato is done. When all the spices are cooked add the chicken and mix well. Now take another pan and apply 1 tbsp of oil on the base and put half of the rice then put the chicken mixture and Then put the remaining rice (take 1 tbsp of kewra add 1 pinch of food colour ) and spread this mixture on top of the rice. Spread “mint, fresh coriander, and green chillies”. Then put on dum for 15-20 minutes.
Link to the blog: Pakistani Kitchen: Chicken Tikka Biryani
Notes:
Recipe calls for 3 tbs of tikka packet masala; you can either add your own variation which I will be doing in this combination (paprika, coriander, cumin, black pepper, fennel, haldi, pinch of cinnamon, taij patta) everything in powder form of course
