Discover the ultimate Tandoori Chicken Biryani recipe that's quick and easy to make. Experience the authentic blend of aromatic spices and succulent chicken, layered with fragrant basmati rice. Indulge in a flavorful feast that will leave you craving more. Watch now and elevate your biryani game!
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*Tandoori Chicken Biryani Recipe*
*Ingredients:*
1 kg chicken
4 onions
2 tomatoes
4-5 green chilies
Ginger (small piece)
Handful of garlic cloves
1 tsp cumin seeds
1 tsp coriander seeds
Small amount of coriander leaves
Small amount of mint leaves
2 tbsp chili powder
1.5 tsp salt
Small amount of turmeric
1 tsp garam masala
1/4 cup yogurt
4 tbsp oil
2 glasses basmati rice
1 tbsp ghee (clarified butter)
2 tbsp oil
2 Kapok Buds (Marathi Moggu)
2 pieces of cinnamon stick
3 Star Anise
5 cloves
3 cardamom pods
1 tsp shah jeera
Small amount of kasuri methi
2 biryani leaves
Coriander leaves (for garnish)
Mint leaves (for garnish)
Water (4 glasses for 2 glasses of rice)
Salt (2 tsp)
*Instructions:*
1. Chop 4 onions, 2 tomatoes, and 4-5 green chilies into small pieces.
2. In a mixer jar, add a small piece of ginger, a handful of garlic cloves, 1 tsp cumin seeds, 1 tsp coriander seeds, the sliced onions, tomatoes, green chilies, a small amount of coriander leaves, and mint leaves. Grind them into a paste.
3. Clean 1 kg of chicken and place it in a mixing bowl. Add the ground ginger-garlic-tomato masala and mix well.
4. Add 2 tbsp chili powder, 1.5 tsp salt, a small amount of turmeric, and 1 tsp garam masala to the chicken mixture. Mix thoroughly.
5. Add 1/4 cup yogurt and 4 tbsp oil to the mixture. Mix well and let it marinate for 1 hour. If short on time, marinating for 30 minutes is sufficient.
6. While the chicken marinates, rinse 2 glasses of basmati rice with water and soak in water for 30 minutes.
7. Heat a wok or kadai on the stove and add the marinated chicken. Cook thoroughly, stirring occasionally until the oil separates. Set aside some of the gravy for later use.
8. Push the chicken pieces to one side of the wok, creating a small space in the middle. Place a small bowl in the middle and burn a piece of charcoal or use burned coconut shells. Pour ghee over the burning charcoal and immediately cover the wok. Let it smoke on low heat for 5 minutes. Remove the bowl of charcoal and briefly fry the chicken.
9. Place a biryani pot on the stove and add 1 tbsp ghee, 2 tbsp oil, 2 Kapok Buds (Marathi Moggu), 2 pieces of cinnamon stick, 3 Star Anise, 5 cloves, 3 cardamom pods, 1 tsp shah jeera, a small amount of kasuri methi, and 2 biryani leaves. Cook for a while.
10. Fry one medium-sized onion lengthwise until brown. Add 5-6 pieces of green chilies, coriander leaves, mint leaves, and 1 tsp ginger-garlic paste. Mix well and then pour water (4 glasses for 2 glasses of rice). Add 2 tsp salt and let it come to a boil.
11. Drain the soaked basmati rice and add it to the pot. Mix well and let it cook until the water evaporates. Reduce the heat to low.
12. Place the fried chicken on top of the rice and garnish with coriander leaves and mint leaves. Cover the pot and let it cook on low heat for 5-7 minutes.
13. Turn off the heat and let the biryani rest for another 5 minutes.
14. Remove the lid and serve the Tandoori Chicken Biryani on a plate. Serve with the reserved gravy and yogurt raita.
Enjoy your flavorful Tandoori Chicken Biryani!
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