Archive | February, 2014

CHIKEN TANDOORI BIRYANI

28 Feb

CHIKEN TANDOORI BIRYANI

chiken tandoori biryani

This is one of the Best Biryani version. Finger-licking good, deliciously spicy, aromatic, Tandoori Chiken  Biryani…
The preparation is a bit too…..lengthty. I had book marked this recipe from “fauzia’s kitken fun ages ago” . Always game for trying out new biryani versions , thought to give this a try. You may want to try this if you have lots of free time or wanna make something special for your beloved.

tandori chiken biryani

But the end process is definately worty of all the work and pre-preparation. or if you spent some time the day before for the pre prep it may be a little easy. I marinated it the same day and made after 4 hrs. For the First time served our Weekened lunch at nearly 3:30 pm after asar..phew…So took the snaps within 5 minutes. Keeping the hungry hubby waiting….while i decide some great angles to take the photos is not a great idea :)…

tandoori biryani

Tandoori Chiken Biryani

Adapted and slightly modified from - Fauzia's Kitchen Fun
prep time - 4-6 hrs
Cooking Time:- 1 & 1/2 hr.
INGREDIENTS – 
for Tandoori chiken Marinade :-
  1. Lime Juice of 1 lime
  2. Red chili powder – 1 tbsp
  3. Yogurt – ½ cup / thick
  4. Garlic paste – 1 tbsp
  5. Ginger – 1 tbsps
  6. Rock salt – 1 tsp
  7. Garam Masala – 1 tsp
  8. Kasoori methi – ½ tsp (dried fenugreek leaves)
  9. olive Oil – 1 tbsp
  10. sunflower oil – 2 tbls
  11. cumin powder – 1/2 tsp
  12. turmeric powder – 1/2 tsp
  13. red food colour – 2 drops

tandoori chiken biryani

INGREDIENTS – 

for cooking Rice:-
  • 3 cups -basmati rice
  • salt
  • saffron & food colouring
  • oil – 1 tsp
  • whole spices – shahi zeera, cardamom,cloves,cinnamon

METHOD:-

making tandoori chiken biryani

First, Marinade the Chicken with tandori masal:-

Make 2 deep incisions each in both breast pieces &  drumsticks. Mix all ingredients for the  marinade & rub well into chicken pieces. The slitting ensures that the flavour from the marinade goes all the way into the chicken, and also helps with quick and even cooking. Refrigerate covered preferably overnight for best results, but even up to 2-4 hrs is ok.Remove the marinated chicken from the refrigerator . Heat a non stick frying pan and add one tbls of olive oil. We are not deep frying here but just slightly roasting ,so very less oil is used if you use non-stick pan. Once it is hot, add a few chicken pieces at a time and sear them on high heat, till they develop a rich caramelized crust and are slightly charred around the edges. Remove to a plate and repeat with the remaining pieces.

Or BBQ the chicken on a grill over hot coals, using low heat to ensure the chicken is cooked through. Make sure you oil the grill so that the chicken doesn’t stick, and turn the pieces over every few minutes to get all sides equally done.

Alternatively you can grill in an oven. Pre-heat oven at 200 C. Place the chicken pieces on an oiled oven grill & keep an oven tray underneath to catch any drippings which will be used later in the sauce. Grill the chicken pieces on both sides, for about 10 min per side or until slightly charred. You can then smoke the pieces of chicken by putting all the chicken pieces in a deep dish, lighting a piece of coal and placing it on a piece of foil in the centre of the dish, then add a few drops of oil to the lit coal and cover the dish so that the smoke is retained inside and gets absorbed by the chicken. Open the dish in 2 minutes and discard the coal and piece of foil.
Reserve the marinade and drippings, they will be added to the biryani’s gravy. Next prepare the Biryani Masala/Gravy.

tandoori-chiken biryani

INGREDIENTS

for Biryani  Masala/Gravy :-
  1. 4 – onions, sliced finely
  2. 1/4 cup -oil
  3. 5 -fresh tomatoes, chopped
  4. 1/4 cup – yoghurt
  5. 1 tsp -garlic paste
  6. 1/2 tsp -ginger paste
  7. 1 tsp -red chilli powder
  8. 1-green chilli, chopped
  9. 1 -cinnamon stick
  10. 3 -cardamom pod
  11. 2 cloves
  12. 1 tsp-coriander powder
  13. 1 tsp -cumin powder
  14. 1 tsp -garam masala
  15. pinch of saffron
  16. salt to taste
  17. chopped coriander,mint  for garnishing

chiken - tandoori biryani

METHOD;-

Heat the oil in a deep pot then add the whole spices (cinnamon, cardamom and cloves) followed by the finely cut onions . After they are browned add the ginger garlic paste. After a few sec when the raw smell is gone , add the chopped fresh tomatoes and half the green chilli. Cook until the tomatoes are dry, then add salt, cumin, chilli, turmeric and coriander powders. Cook together until the oil is released from the sides. Then add the whipped yoghurt and the reserved marinade as well as the drippings from the chicken and cook until the gravy is thick and cooked through.Next, add some water . Once the water simmers, reduce the heat to low heat to thicken the gravy.

Wash, then soak 3 cups of rice in water for about 20-30 mins.Soak a few saffron strands in some water and set aside.Bring a big pot of water to boil, add salt, shahi zeera(black cumin) 4 cardamom pods- brown and green , 2-3 cinnamon sticks and 2-3 cloves plus about 1 tbsp of oil so that the grains do not stick together.
Drain the soaked rice and add it to this water when it is boiling. Cook until the rice is about 3/4 done, remove and strain out all the water.

tandori biryani

Take a wide deep vessel to prepare the biryani. Add 2 tbsps oil, add the roasten or grilled chicken and spread out over the vessel. Cook on high for 2  minutes.  Reduce flame. Spread half of the biryani masala or gravy over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the cooked rice and coriander,mint leaves and spread over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining biryani masala and spread over the rice. Finally sprinkle the coriander and mint leaves and pour remaining saffron milk over the rice. sprinkle the rose water too on top and add a few drops of food colour if u wish.
Place  the lid covered with an old clean cloth (so that the stem does not escape) and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 5 mts.  Allow to heat. Reduce to low flame and cook biryani for 20-25 mts. Turn off heat and remove the lid after 10 minutes. Serve hot with a raita to accompany it.
Enjoy! 🙂


Red Radish Raita :-

red radish raita

Here is a simple version of red radish raita, Raita is an indian salad in yogurt which is served along side any pulav or biryanis. Their are many variations of raitas. I mostly use up whatever vegetables i have in my kitchen to make diffrent raita variations. Yoy can add onion,tomatoes,cucumbers,beetroot,carrot coriander and mint to raitas.

Ingredients :-

    • 4-5 red radishes
    • 1 full cup yogurt
    • 1 tsp cumin powder
    • 1 green chillies
    • salt
    • few coriander/mint leaves
    • half white onion
    • half a cucumber

METHOD:-

Mix all the ingredients , garnish with coriander and mint leaves and serve chilled along with the hot biryani.

radish raita

Their pungent flavor and natural spice can help eliminate excess mucus in the body and can be especially helpful when fighting a cold. Radishes can help clear the sinuses and soothe soar throats too. With a high water content and lots of vitamin C as well as phosphorus and zinc, radishes are a nourishing food for the tissues and can help keep your body hydrated and your skin looking fresh and healthy all summer long!

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