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!


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