Restaurant Style Chicken Tikka Biriyani Recipe
Ingredients (Serves 5)
1. Boneless chicken (thighs preferred) – 600 – 750 gm, cut into medium-large pieces
Ginger-garlic paste – 2 tbsp
Turmeric powder – 1/2 tsp
Kashmiri chilly powder – 1.5 tbsp
Cumin powder – 3/4 tsp
Pepper powder – 3/4 tsp
Garam masala powder – 1 tsp
Lemon juice – 1.5 tbsp
Salt – To taste
2. Egg – 1/2 of 1 large, beaten
Corn starch – 2 tbsp
All purpose flour /maida – 1 tbsp
3. Oil – For shallow-frying or deep frying
4. Onion – 3 cups, thinly sliced
For gravy
4. Whole spices – bay leaf – 1, black pepper – 1/2 tsp, cloves – 4, cinnamon stick – 1 inch broken, green cardamom – 4
Ginger – garlic paste – 1.5 tbsp
Green chilies – 3, diagonally sliced
5. Tomato – 2 small, sliced
6. Turmeric powder – 1/2 tsp
Kashmiri chilli powder – 1 tbsp
Coriander powder – 1.5 tsp
Cumin powder – 3/4 tsp
Pepper powder – 1/2 tsp
Garam masala powder – 1 tsp
7. Yoghurt – 1/3 cup, beaten well
8. Chicken stock – 1/4 cup(I used 3/4th of a maggi chicken stock cube dissolved in 1/4 cup hot water)
Mint leaves and cilantro, chopped – 3 tbsp each
9. Salt – 1 – 2 pinches
For the rice
10. Basmati rice – 2 cups, soaked in enough water for at least 30 minutes and then drained
Whole spices – bay leaf – 2, cloves – 6, green cardamom – 3, cloves – 6, cinnamon stick – 1 inch broken, kala jeera – 1/2 tsp
Ghee – 1 tsp
Salt – Add only if required
To layer
11. Fried onion – 1/3 cup
Garam masala powder – 1 – 2 pinches
Chopped mint and cilantro – 3 tbsp each
Saffron – 1 pinch soaked in 2 tbsp hot water to which 1 tsp kewra water is also added
Ghee – 1 – 2 tbsp
Method
- Combine all the other ingredients numbered 1. Taste check for salt. Add chicken thigh pieces and combine well. Keep in the refrigerator for at least 2 hours or overnight. Take it out of the refrigerator half hour before frying.2. Add half of a beaten egg, corn starch, all purpose flour and a pinch of salt to the marinated chicken. Mix well.
2. Place a small bowl inside the bowl with marinated chicken. Heat a piece of charcoal on direct flame until it is nicely hot, this will take a few minutes. Once the charcoal is hot, place it in the small bowl and pour a tsp of oil/ghee on top. Immediately cover with the lid or aluminium foil and set aside for 10 – 15 minutes. This gives a nice smoky flavor to the chicken. Remove the charcoal after 10 minutes.
3. Heat oil in a pan over medium-high heat. Add the chicken pieces in 2 – 3 batches and fry for about 6 – 8 minutes on both sides until browned and cooked through. Transfer to a paper towel.
4. Heat 1/2 cup oil in a pan (you can use the oil used for frying chicken). Fry thinly sliced onion till golden brown and crisp. It will take about 20 minutes or so. Drain 1/3rd of the fried onion on a paper towel.
5. Remove all but 2 – 3 tbsp oil. Add whole spices numbered 4, 1.5 tbsp ginger-garlic paste and 2 – 3 sliced green chilies. Cook over low heat for 2 – 3 minutes until its raw smell completely disappears. Add sliced tomato and cook for a few minutes till mashed up. Add spice powders numbered 6 and cook for 1 – 2 minutes until their raw smell completely disappears. Mix well. Add 1/3 cup yoghurt and mix well. Cook for a few minutes until oil separates. Add maggi chicken stock cube in 1/4 cup hot water. Cook for 1 – 2 minutes. Taste-check for salt. Add the fried chicken pieces and mix well. Sprinkle chopped cilantro, mint leaves and mix well. Switch off the flame.
6. To cook rice – Soak basmati rice in enough water for 30 minutes. Drain well. Boil water in a large vessel adding the remaining ingredients numbered 9. Taste-check for salt and add more, if required. The water should be slightly salty. Add drained rice and cook until the rice is 90% cooked. Drain well.
7. In a heavy-bottomed vessel or oven-proof vessel (you can use the one in which you cooked chicken, if it is oven-proof), smear 2 tsp ghee and spread half of the chicken masala at the bottom. Top it with half of the hot cooked rice. Sprinkle fried onion, a pinch of garam masala powder, saffron water, chopped mint, cilantro and little ghee. Spread the remaining chicken on top followed by the remaining basmati rice. Top with fried onion, chopped mint and cilantro, saffron water, ghee and a pinch of garam masala powder. Cover tightly with an aluminium foil. Heat a wide tawa over high heat for a few minutes. Once hot, bring down the heat to medium. Place the biriyani pot and cook for 3 minutes on medium heat. Bring down the heat to low. Cook for 8 – 10 minutes. Switch off. Let it rest unopened for 20 minutes in the biriyani pot. Yummy chicken tikka biriyani is ready to enjoy! Serve hot with green chutney / kachumber salad.
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