sanaa's recipe note book
sanaa's recipe note book

Tandoori Chicken Biryani
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Tandoori Chicken Biryani - sanaa's recipe
  1. 1 Cup = 200ml
For the marinade
  1. Chicken - 1 kg (cut it to 8 - 10 pieces)
  2. Red chili powder - 2 tsp
  3. Turmeric powder - ¼ tsp
  4. Ginger garlic paste - 1 tbsp
  5. Garam masala powder - ¾ tsp
  6. Yogurt - ¼ cup
  7. Lemon juice - 2 tbsp
  8. Fresh cream - 1 tbsp
  9. Salt - to taste
  10. Oil - 2 tbsp
  1. Marinate the chicken with all the above ingredients for 3- 4 hours in the refrigerator.
  2. Grill the chicken pieces in the oven (combi mode microwave + grill) for about 27 - 30 minutes turning the sides in between drizzling the oil.
  3. Remove it from the oven and keep it aside.
For the mix
  1. Onion - 5, thinly sliced
  2. Cardamom - 3
  3. Cinnamon - a small piece
  4. Cloves - 3
  5. Tomato - 3, big (chopped)
  6. Green chili - 6 - 8 (according to your taste)
  7. Crushed ginger garlic - 2 tbsp
  8. Red chili powder - 1 ½ tsp
  9. Turmeric powder - ½ tsp
  10. Garam masala powder - 1 tsp (plus little more for sprinkling while layering)
  11. Cumin powder - ½ tsp
  12. Yogurt - ½ cup
  13. Lemon juice - 1 tbsp
  14. Coriander leaves - 3 tbsp (plus 1 tbsp for layering)
  15. Oil - 5 - 6 tbsp
  16. Salt - to taste
  1. Heat oil in a deep pan, add the sliced onion and fry it till golden colour. Move it from the oil and put it over a paper towel to remove the excess oil. Keep it aside.
  2. In the same oil, add cardamom, cinnamon, cloves and saute for a while. Add the chopped tomatoes and cook till soft and the water content disappear. To this add chopped green chilies, crushed ginger garlic and saute till the raw smell disappears.
  3. Add red chili powder, turmeric powder, garam masala powder, cumin powder and salt and saute till oil appears on top. To this add the remaining marinade and the dripping collected while the chicken is grilled. Cook for 2 - 3 minutes. Add ¾th of the fried onion to this and combine well.
  4. Add the whipped yogurt to this and slowly combine. Cook this for about 2 - 3 minutes. Add the grilled chicken pieces and cook for about 4 - 5 minutes on low flame.
  5. Add the lemon juice and coriander leaves to this and remove from the flame. Keep it aside
For the rice
  1. Basmati rice - 3 cup
  2. Water - 5 cup
  3. Cardamom - 2
  4. Cloves - 2
  5. Cinnamon - a small piece
  6. Saffron strands - a pinch (soak it in 1 tbsp hot milk)
  7. Salt - to taste
  8. Clarified butter - 3 tbsp
  1. Wash and soak the rice for half an hour. Bring the water to boil. Keep it ready.
  2. Heat ghee in a deep pan, add cardamom, cinnamon and clove. To this add the drained rice and saute for about 5 minutes. To this add salt and boiling water and cook covered till done on low flame. Remove it from flame. Add the saffron soaked in milk to the rice and mix well. Keep it aside.
  3. In a deep pan, make a layer of cooked ghee rice, sprinkle little garam masala powder and little fried onion. Put little prepared tandoori chicken masala over it and make a layer.
  4. Again put little ghee rice to it, then garam masala powder, little fried onion and again chicken masala. Layer it till finished with rice as the top layer. Sprinkle little garam masala powder on top and garnish with fried onion and coriander leaves.Heat it on low flame, covered, for about 15 - 20 minutes. Serve hot.

Note : reserve the remaining marinade and the dripping while cooking the chicken to be added to the masala we prepare.

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