With my in-laws, its almost like a traditional routine to make biryani for lunch on fridays
It get kind of monotonous with the same flavors.
So last week, i thought about doing something different, either make a Sindhi Biryani or Chicken Tikka Biryani. So, i asked my husband and he says Chicken Tikka biryani right off the bat, no surprise there as he is crazy for barbecued stuff and i was hoping he'd say that :D
Anyways, this turned out better than i expected. Really different than the ones we usually make.
Smokey and succulent and really restaurant quality !
For this recipe you'll need :
1 kg of Chicken
1 cup of Yogurt
1 tbsp of Ginger Garlic paste
Salt to taste
½ tsp of Black pepper
Juice of 1 large or 2 medium Lemons
1 tsp of Red Chili Powder
a few drops of Yellow food color.
2 Large Onions (sliced)
½ bunch of Coriander leaves
½ bunch of Mint leaves
2 large Tomatoes (diced)
5-6 Green Chilies (chopped)
1 tsp of Red Chili powder (adjust according to taste)
½ tsp of Turmeric powder
½ of Coriander powder
2-3 Potatoes (peeled and cubed)
(For the Rice):
1 kg white Rice
½ tsp of Black Pepper Corns
½ tsp of Cloves
1 stick of Cinnamon
2-3 Black Cardamom
1 tsp of salt
1 large Onion (sliced)
Boil Rice with black pepper corns, cloves and 1 cinnamon stick till they are 2/3rd done.
Drain and keep aside.
Marinate chicken with yogurt, lemon juice, ginger garlic paste, salt, red chili powder, black pepper, all spice and a few drops of yellow food coloring.
Leave for 30 minutes.
Than add it in a little bit of oil and cook till done.
Give dam of coal by putting a heated coal on a piece of bread and adding a few dops of oil on it. Cover immediately and leave for 10 minutes. Remove coal and bread.
In a separate pan. Fry Onions till light golden brown
Add coriander and mint
Tomatoes, Green Chilies..
Red chili powder, turmeric ,coriander powder ...
...and potatoes. Cook with a little water till the potatoes are done.
Than add the cooked chicken. Cook for a minute and add lemon slices.
The masala is done !
Layer with boiled rice. Pour saffron soaked in warm milk (i did use a bit of yellow color as well) and cumin.
Fry onion for tarqa in a little oil, add on top with the oil when brown.
Put this pot on a 'Tawa' , cover an leave on low flame for 15 minutes.
Best served with raita and salad !