Saturday, 11 May 2013

Chicken Tikka Biryani

Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for Chicken Tikka Biryani. It is a really tasty dish which combines two of my favourite foods - a biryani and a chicken tikka. For maximum flavour, marinade the chicken overnight. Once the biryani is cooked, leave it for a day, and it will taste even better!
Make this biryani this weekend and everyone will love it, inshallah!


A Simple List of Ingredients:

1. Onions
2. Boneless Chicken Pieces
3. Crushed Black Pepper
4. Crushed Ginger and Garlic Paste
5. Plain Yoghurt
6. Tikka Masala Powder
7. Jalapeno Chillies
8. Fresh Coriander
9. Fresh Mint
10. Dried Mint
11. Yellow Food Colouring
12. Ground Cumin
13. Salt
14. Lemon Juice
15. Vegetable Oil

Bismillah, let's cook a biryani!



Heat a few tablespoons vegetable oil in a large pot.




Add 2 peeled and thinly sliced onions.




Cook until golden brown.




Add 1 and 1/2 pounds boneless chicken pieces. If you were going to marinade the chicken overnight, then add the following spices and yoghurt to it, chill overnight and then add it all here at this stage.




Add 1 teaspoon crushed black pepper.




Add 5 tablespoons plain yoghurt.




Add 1 and 1/2 tablespoons crushed ginger and garlic paste.




Add 2 tablespoons tikka masala powder.




Add 1 teaspoon ground cumin.




Add the juice of 1 lemon.




Add 1 teaspoon salt.




Give everything a good stir. Cover and simmer for 20 minutes, stirring every now and then.




Meanwhile, to cook the rice, bring a large pot of water to the boil.




Add 2 teaspoons cumin seeds.




Add 4 whole green cardamoms




Add 6 whole green chillies




Bring to the boil.




Add 3 cups basmati rice, that has been soaked and washed. Boil for 5 minutes until it's half cooked. It will cook fully in the biryani itself.




Drain the rice.




The chicken should be cooked, at this point.




Take a large pot, add a drizzle of vegetable oil, and place over a low heat. This is the pot in which you are going to layer your biryani!




Spread a layer of the rice into the bottom of the pot.




Add a layer of chicken.




Add another layer of rice.




Next, take a few drops yellow food colouring.




And, take:
2 sliced jalapeno chillies
A handful chopped fresh coriander
A handful chopped fresh mint
2 teaspoons dried mint




Place a few drops of the yellow food colouring over the rice, and sprinkle on half of the chopped greens above.




Layer on the rest of the chicken.




Layer on the rest of the rice.




Add the remaining food colouring, and the rest of the chopped greens.

Cover with a lid, and cook on the highest heat for 2 minutes, and then turn the heat to the lowest and steam for 15 minutes.





This is how it looks after steaming.




Give the biryani a gentle toss.




Serve straight away. As I said at the beginning, it will be tasty now but will taste even better the next day, as the flavour deepens.




Serve with my green yoghurt chutney!

Wasalaam!

Your Photos:




20 comments

  1. chicken tikka biryani looks real yummy...

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    Replies
    1. jazakillah khair Ruxana! I hope you give the biryani a go and have a beautiful Ramadan, insha Allah.

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  2. Excellent recipe, thank you so much!!!! It came out wonderful and your directions are perfect.

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    Replies
    1. I'm really glad you enjoyed it - it's one of our favourites.

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  3. Thank you so much for this receipe can you advise how many people the above would normally feed.

    ReplyDelete
    Replies
    1. this recipe would feed 8 people generously.

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  4. Thank you so much for this receipe can you advise how many people the above would normally feed.

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  5. Thank you very much. It turned out to be really nice. I was not expecting, as I am generally rubbish making biryani/pulao )))
    Could you please tell how do you steam (underlined) correctly rice.
    I got electric cooker and most of the times i have rice pudding at the bottom and still crispy grains on the top.

    Another reason might be that I always make at least 1.5 quantity of yours ))) Usually x2.

    ReplyDelete
    Replies
    1. To par-boil the rice for a biryani, I bring a large pot of water with salt and whole spices to the boil. Then, I add basmati rice that has been soaked and then drained. I bring the rice to the boil. Once it has boiled, I turn the heat to medium, cook for 5 minutes then drain and proceed with the recipe. Good luck! See my chicken biryani for more photos of this process!

      Delete
    2. To par-boil the rice for a biryani, I bring a large pot of water with salt and whole spices to the boil. Then, I add basmati rice that has been soaked and then drained. I bring the rice to the boil. Once it has boiled, I turn the heat to medium, cook for 5 minutes then drain and proceed with the recipe. Good luck! See my chicken biryani for more photos of this process!

      Delete
  6. Can you use a different rice besides basmati? I really only ever have long grain (since it is the current family favorite). can I use it the same way?

    ReplyDelete
    Replies
    1. I have only ever used basmati rice for pulaos and biryanis. Feel free to try with long-grain and let me know how it turns out! :)

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    2. So i gave it a try and its delicious! I have to adjust the amount of rice though. I end up having to use a cup more , otherwise its too mushy! One more question, however, have you tried this in an oven?

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    3. Glad it turned out well for you. I have never tried it in the oven but I suppose it could work - cook it on the stove and for the steaming at the end, place in the oven. Good luck! :)

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  7. I am not Muslim however I love Muslim cooking I will try your recipe it looks delicious. Yum.

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  8. Salaam sis which brand tikka masala powder do you use?

    ReplyDelete
    Replies
    1. Wa alaikumus salaam! I think it's Natco but any will do.

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  9. Jzk Sis. Ramadan Mubarak. Is this the same as tandoori masala?

    ReplyDelete

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