A wonderfully prepared biryani is everything you want. Here is a delicious recipe for tandoori biryani.
Ingredients
1 kg Chicken (cut into 8 pieces)
250 gms yogurt
1 big onion sliced
2 tomatoes, sliced
4 green chillies, cut into lengthwise
1/4 bunch Fresh coriander
1/4 bunch Mint leaves
1/2 cup clarified butter(ghee)
500 gms Rice(long grain basmati rice)
1 tbsp red chilli powder
1 tbsp Turmeric powder
1 tbsp tandoori masala powder
2 tbsp ginger garlic paste
1/2 tsp orange food colour
some Saffron threads
4 tbsp milk
1/2 tsp Nutmeg and mace powder
1/2 tsp Green and black cardamom powder
as required Whole allspice
2 Star Anise
1 tbsp Kewra
some Charcoal (smoking)
Steps
Make cuts on chicken and marinate chicken with ginger garlic paste, red chilli powder, turmeric powder, tandoori masala powder, salt, and yogurt and keep it aside.
Take a few pieces of charcoal and place them on the gas burner and heat them till they are red burning.
Take the burning charcoal pieces in a small bowl and keep the bowl in the vessel of marinated chicken.
Pour some oil or ghee over the charcoals and as soon as they start emitting some smoke, put inside the marination bowl and put the lid. Let it smoke for 30 minutes.
Preheat the oven to 180° C.
Soak rice in water for half an hour before cooking it.
Grease the baking tray and put the chicken over a baking tray and preheat it in the oven for about 10 to 15 minutes.
Prepare a mix of orange food color, saffron threads, and kewra in lukewarm milk and mix well.
For Gravy :
Take 2 tablespoons in a preheated pan and fry the onion, whole all spices, and star anise on low flame.
When onions become golden brown, add ginger garlic paste and combine well.
Now add remaining yogurt and green chillies from the marinade, cook for a while until yogurt water dries up.
Now add plums, tomatoes, biryani spice mixture, salt, half cup water, half quantity of fresh green coriander and mint leaves, cook for more than two minutes and turn off the stove.
Gravy is ready.
Now combine in nutmeg mace powder, black and green cardamom powder, and put up the remaining green coriander and mint leaves over gravy.
Now place oven tandoori chicken over the gravy in the pan itself.
Add a bit of salt to rice and boil in water thoroughly. Once cooked, spread on a plate and let it cool.
Layer the gravy, then the tandoori chicken, and then the rice, and repeat the step.
Now put the vessel on average flame and cook it more for 30-40 minutes. And your tandoori chicken biryani is ready!!
