tandoori biryani
Baked chicken biryani
Subsequent to seeing this on one of the eatery menus, I figured I will have a go at setting up this roasted chicken biryani. In cafés, presently a-days, we get all assortments of biryani - Mughal and Tandoori style - both with chicken and tiger prawns. Planning of these are something very similar and just the flavors contrast. It depends on you whether you need to make a truly zesty or less hot biryani.
I have utilized instant chicken baked masala to marinate chicken among different flavors. Assuming you need, you can utilize chicken tikka masala powder too rather than baked chicken masala.
We need to begin with cooking roasted chicken and afterward cook the sauce and the rice.
The way of cooking the biryani is same as different ones however the marination and flavors utilized are unique.
I have cooked this in pakki biryani style. You can definitely relax assuming you are feeling the loss of certain flavors - simply utilize anything that flavors you have accessible. I generally favor my biryani to be zesty and with heaps of masala. You can change these as per your taste and preferring.
Fixings
Chicken - 1 kg to 1200 gms
Marinate
Curd - 3/4 cup
Bean stew powder - 2 tsp
Turmeric powder - 1 tsp
Baked masala - 6 to 7 tsp
Ginger and garlic glue - 3 tbsp
Mace and nutmeg powder (discretionary) - 1/2 tsp
Saffron - a squeeze
Lemon juice - 3 tbsp
Salt - as required
Sauce
Oil or ghee - 1/2 cup
Straight leaf - 2
Dark cardamom - 2
Cloves - 4
Cinnamon sticks (1 inch size) - 3
Dark cumin seeds - 1 tsp
Onion (cut) - 5
Ginger and garlic glue - 2 tbsp
Tomatoes - 4
Coriander leaves - 1 cup
Mint - 1 cup
Bean stew powder - 2 tsp
Turmeric powder - 1 tsp
Green chillies (discretionary) - 5
Curd - 1/2 cup
Mace and nutmeg powder (discretionary) - a squeeze
Salt - as required
Rice
Basmati Rice - 3 cups
Dark cardamom - 1
Dark cumin seeds - 1/2 tsp
Water - as required
Salt - as required
Green cardamom (discretionary) - 3
Cloves (discretionary) - 3
Layering
Saffron or Color - a squeeze
Mint - 1/2 cup
Coriander leaves - 1/2 cup
Mace and nutmeg powder - 2 squeezes
Broiled onions - 1/4 cup
Lemon juice - 3 tbsp
Technique
Notes
You can diminish the chillies in the event that you don't eat fiery food or on the other hand assuming your chillies are exceptionally hot.
While marinating the chicken you can utilize food shading rather than saffron.
Rice ought to be just 3/fourth cooked. The grains would have become very lengthy, yet when squeezed with your fingers you can feel it isn't cooked completely.
You can add a couple of drops of oil or vinegar while cooking the rice. You can wash it under cool water subsequent to depleting. These will keep the grains discrete and from sicking to one another.
The sauce amount ought to be to such an extent that it is enough for the rice when you blend it.
There is compelling reason need to add wather while making the sauce. The marinated chicken passes on sufficient water to frame a sauce consistency.
Change the amount of oil according as you would prefer.
Be cautious while adding salt for the sauce and rice. Partition the salt amount for rice and sauce - it will be more straightforward for you.
See my ginger and garlic glue recipe for setting up the ginger and garlic glue.
Blend food tone with 2 tbsp of water or milk. Put on rice. Saffron can be utilized rather than variety. You could actually sprinkle this on biryani without blending in with water/milk.
The extent of chicken to rice ought to be 2:1 - for 1 kg chicken utilize 500 gms of rice.
I generally add great amount of mint and coriander leaves. It is an absolute requirement while making biryani.
