Chicken Tikka Biryani:
Biryani lovers know what is called the craving for Biryani.
It's cloudy last weekend, rain is dripping sometime, not a good day for going out for lunch. I start thinking about what to have at lunch, then my subconscious mind said Biryani. I search my deep freezer there is no sign of mutton, some boneless chicken pieces are lying there. I thought like why? why? life is so cruel. Ok, then no Biryani lets make something else. Then, what to do with my Biryani craving? My stomach is just denied to take anything than Biryani. Suddenly spark!! why not Tikka Biryani!! It is easier to make than normal Biryani. I cut boneless chicken into bite-size pieces, marinate it then grill it in my stovetop griller and tada !! after huffing and puffing for 3 hours, hot, delicious, tender, aromatic chicken Tikka Biryani is on the table.
When I galloped soft tender juicy chicken meat with the rice of Biryani, I feel my mind said: "Life is good". Happy me, Happy family and of course my Happy stomach.
Enjoy Chicken Tikka Biryani with your favorite non-vegetarian side dish or only along with raita and salad.
Course - Main dish
Cuisine - Mughlai
Author - Usashi Mandal
Serving - 4
Preparation time - 30 minutes
Cooking time - 2 hours
Other Rice recipes:
Kolkata style goat meat Biryani
Burnt Garlic Fried Rice
Chicken Kofta Pulao
Other Rice recipes:
Kolkata style goat meat Biryani
Burnt Garlic Fried Rice
Chicken Kofta Pulao
Ingredients:
3 cup Basmati Rice
500 gms boneless chicken
1 cup hung curd
2 medium onions chopped
1 tbsp white pepper powder
2 tbsp garlic paste
2 tbsp ginger paste
1 tbsp lemon juice
1 tbsp green chili paste
1 1/2 cup milk
1 cup ghee/water
2 - 3 dry red chilies
2 - 3 dry red chilies
Vegetable oil for frying onions.
Skewers for making chicken tikka
Instructions:
Step 1 Preparation :
1. We proceed with washing and soaking the rice in water. Rice needs to soak for half an hour before cooking, so after cooking it will not stick with each other.
2. Cut the boneless chicken in bite-size pieces wash and drain completely. Pat dry with kitchen paper towels.
3. In a big bowl add chicken, ginger and garlic paste, green chili paste, hung curd, lemon juice, shahi jeera, white pepper powder, 1tbsp ghee or melted butter. Mix all the spices with chicken pieces nicely. Rest it for 20 minutes.
4. Next, chop the onion and fry it in hot oil until light brown. Drain it in a kitchen towel and keep aside.
5. In a bowl add 2 tbsp warm milk and dissolve saffron.
6. Now line up chicken pieces in skewers to ready for grilling.
Step 2 Making:
1. In a big pan or pot add 6 cups of water. Let it boil when it starts bubbling add rice. Cook rice until 98% done. Drain the water and spread the rice to dry.
2. Heat a stovetop griller brush ghee and place skewers in 1 inch apart. Grill in medium temperature until chicken is lightly brown and cooked completely. Done all the same.
3. Separate all chicken pieces from skewers and set aside.
Step 3 Layering and steaming:
1. Take a big pot or handi. Smear ghee all over the pan. Add 4 tbsp of ghee, lemon juice, dry red chilies and bay leaves, and 1/2 cup of milk. Mix it well.
2. Layered 1/3 portion of rice and add 1/3 of prepared chicken tikka on top of the rice. Then add fried onion/berestta. Sprinkle garam masala powder and covered it with another portion of rice.
3. Repeat layering meat and rice, ending up with rice on top. Spoon ghee and 1/2 cup of milk on over it.
4. Sprinkle saffron milk and kewra water.
5. Now seal it the pot with aluminum foil securing that no vapor comes outside. Then close it with a lid.
6. Place a tawa on a stovetop and place the Biryani pot on it.
7. The first 15 minutes steam it in the high flame then simmer the flame and steam it for 1 hour.
8. After 1 hour open the lid and give a stir. Enjoy Chicken Tikka Biryani with any Chicken side dish.
Skewers for making chicken tikka
Instructions:
Step 1 Preparation :
1. We proceed with washing and soaking the rice in water. Rice needs to soak for half an hour before cooking, so after cooking it will not stick with each other.
2. Cut the boneless chicken in bite-size pieces wash and drain completely. Pat dry with kitchen paper towels.
3. In a big bowl add chicken, ginger and garlic paste, green chili paste, hung curd, lemon juice, shahi jeera, white pepper powder, 1tbsp ghee or melted butter. Mix all the spices with chicken pieces nicely. Rest it for 20 minutes.
4. Next, chop the onion and fry it in hot oil until light brown. Drain it in a kitchen towel and keep aside.
5. In a bowl add 2 tbsp warm milk and dissolve saffron.
6. Now line up chicken pieces in skewers to ready for grilling.
Step 2 Making:
1. In a big pan or pot add 6 cups of water. Let it boil when it starts bubbling add rice. Cook rice until 98% done. Drain the water and spread the rice to dry.
2. Heat a stovetop griller brush ghee and place skewers in 1 inch apart. Grill in medium temperature until chicken is lightly brown and cooked completely. Done all the same.
3. Separate all chicken pieces from skewers and set aside.
Step 3 Layering and steaming:
1. Take a big pot or handi. Smear ghee all over the pan. Add 4 tbsp of ghee, lemon juice, dry red chilies and bay leaves, and 1/2 cup of milk. Mix it well.
2. Layered 1/3 portion of rice and add 1/3 of prepared chicken tikka on top of the rice. Then add fried onion/berestta. Sprinkle garam masala powder and covered it with another portion of rice.
3. Repeat layering meat and rice, ending up with rice on top. Spoon ghee and 1/2 cup of milk on over it.
4. Sprinkle saffron milk and kewra water.
5. Now seal it the pot with aluminum foil securing that no vapor comes outside. Then close it with a lid.
6. Place a tawa on a stovetop and place the Biryani pot on it.
7. The first 15 minutes steam it in the high flame then simmer the flame and steam it for 1 hour.
8. After 1 hour open the lid and give a stir. Enjoy Chicken Tikka Biryani with any Chicken side dish.
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