Tandoori Chicken Biryani is also a heart favorite biryani recipe that you will ever attempt to make and will get praise and attention among people. Tandoori Chicken Biryani is also a rice based dish (usually using basmati rice) made with spices and chicken, and chicken is marinated with Tandoori masala and yogurt. Tandoori Chicken Biryani is a popular Pakistani and Indian dish consisting of roasted chicken.
Origin Of Biryani:
Tandoori Chicken Biryani was originated in Punjab region of Pakistan and India. It is a popular offering at Pakistani and Indian restaurants all over the world. Traditional Tandoori Chicken requires a special brick oven caleed a tandoor. For home preparation ovens can be used, and also be prepared on a traditional barbecue grill.
Recipe Of Biryani:
Preparation Time 50-60 minutes
Serving 4-5 People.
Ingredients:
chicken – 1 kg
Chicken Marination:
curd – 3/4 cup
red chilli powder – 2 tsp
turmeric powder – 1 tsp
tandoori masala – 6-7 tsp
ginger garlic paste – 3 tbsp
mace and nutmeg powder(optional) – 1/2 tsp
saffron – a pinch
lemon juice – 3 tbsp
salt – as required
For Gravy:
oil – 2 tbsp
bay leaf – 2
black cardamom – 2
cloves – 4
cinnamon sticks 1 inch size – 3
black cumin seeds – 1 tsp
onion sliced – 5 medium
ginger garlic paste – 2 tbsp
tomatoes – 4
fresh coriander leaves – 1 bunch
fresh mint leaves – 1 bunch
red chilli powder – 2 tsp
turmeric powder – 1 tsp
green chillies – 3-4
nutmeg and mace powder – a pinch
curd – 1/2 cup
salt – as required
For Rice:
basmati rice – 4 cup
black cardamom – 1
black cumin seeds – 1/2 tsp
salt – as required
green cardamom (optional) – 3
cloves (optional) – 3
For Layering:
yelllow food colour – 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 tbsp
Instruction For Preparing:
Marination for Tandoori chicken:
1. Marinate the chicken with curd, chilli powder, turmeric powder, tandoori masala and other ingredients.
2. Use salt as per taste.
3. Leave the chicken to marinate for about 4 hrs to overnight.
Cooking Tandoori Chicken Or U can make it in oven:
1. Place the chicken in a pan and cook until all the moisture is absorbed.
2. Cook the chicken without closing the lid.
3. When the chicken is cooked and all the moisture is absorbed, place the cooked chicken on a pre-heated grill pan with a few tsp of oil.
4. Turn the chicken after a couple of minutes. Cook on a medium flame.
5. Drizzle a little oil half way through the cooking. Cook well on both sides until you get that glaze, shine and char grilled effect on the chicken.
Making gravy:
1. Take a big utensil, add oil and fry onions till soft and brown. take 1/4 cup onions and keep it aside.
2. Now in the same vessel, add bay leaf and all the whole spices and stir for 1 min.
3. Add ginger and garlic paste, tomatoes and stir well.
4. Cook until the tomatoes are soft.
5. Add chilli powder and other remaining dry spices and stir for about 2 mins. Add curd and mix well for 2 mins.
6. Also add the remaining left over marinate and also some gravy, which is left from the tandoori chicken cooking.
7. Cook for a few minutes with the lid closed and until it gets to a gravy consistency and oil starts to leave on top.
8. Add mint, coriander leaves, salt and simmer for about 5 minutes. for the rice, add rice, salt and water in a pan .Put half the rice on the gravy.
9. Spread it properly. Place tandoori chicken pieces. Put rice again and spread. Add fried onions, mint, coriander leaves, mace and nut meg powder, saffron or colour, lemon juice and then at last all the tandoori chicken pieces.
10. Close the lid tightly and cook it on simmer for 20 to 25 mins or until the rice is fully cooked.
Serve it hot with your favourite raita and salad.
Variation In Tandoori Chicken Biryani:
Tandoori Chicken Biryani recipe call for the rice to be cooked for three-quarters of the usual time, followed by layering with the marinated chicken half done on oven or grill base, and then a final slow steaming untill fully done, this approach allows the flavours to blend somewhat. Tandoori Chicken Biryani is moderately piquant in Pakistan and India, chilli powder or kashmiri red chilli powder is used to give it a fiery red hue in the original version.
Uses Of Tandoori Chicken Biryani:
Tandoori Chicken Biryani is usually served with dahi chutney or raita of different styles and salad. The Tandoori Chicken Biryani is a ubiquitous feature of the beary feast and no major celebration is complete without it from eid to weddings.
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