"Learn how to make the most delicious Tandoori Chicken Biryani with a smoky flavor! This step-by-step recipe includes a well-marinated chicken infused with tandoori spices and layered with aromatic basmati rice. Perfect for a special occasion or a weekend treat, this biryani will satisfy all your cravings for a flavorful meal. Watch the video to see the complete preparation process, and don't forget to like, share, and subscribe for more recipes!"
Ingredients
For Marination:
750 grams chicken
5 tablespoons yogurt
Salt to taste
2 tablespoons Kashmiri red chili powder
3 teaspoons ginger-garlic paste
1 ½ teaspoons garam masala powder
3 tablespoons refined oil or mustard oil
2 teaspoons lemon juice
A pinch of red food color
Coal for smoking
For Rice:
750 grams basmati rice (soaked for 30 minutes)
2 liters water
1 cinnamon stick
2 big cardamoms
5-6 cloves
1 ½ teaspoons shah jeera
2 bay leaves
2-3 teaspoons oil
2 teaspoons lemon juice
Salt (double quantity compared to regular cooking)
For Biryani Masala:
Half-fried onions
¾ cup yogurt
3 teaspoons coriander powder
1 ½ teaspoons garam masala powder
3 teaspoons Kashmiri red chili powder
¼ teaspoon turmeric powder
3 teaspoons tandoori masala powder
Salt to taste
For Chicken Gravy:
2 cinnamon sticks
1 bay leaf
5 green cardamoms
2 teaspoons ginger-garlic paste
2 large tomatoes (chopped)
5-7 slit green chilies
Half cup mint leaves
Half cup coriander leaves
For Final Layering:
Fried onions
Kesar (saffron) milk
Red food color water
Mint leaves
Coriander leaves
Green chilies
3 tbsp Ghee
Wheat dough
Preparation
1. Marinate the Chicken:
Mix yogurt, salt, Kashmiri red chili powder, ginger-garlic paste, garam masala, oil, lemon juice, and red food color with chicken.
Smoke the marinated chicken using coal for 15 minutes, then refrigerate for 1 hour.
2. Prepare the Rice:
Boil 2 liters of water with whole spices (cinnamon, cardamom, cloves, shah jeera, bay leaves).
Add soaked basmati rice and cook for 5-7 minutes until 90% done, then drain excess water.
3. Make the Biryani Masala:
Mix half-fried onions, yogurt, coriander powder, garam masala, Kashmiri chili powder, turmeric powder, and tandoori masala.
4. Cook the Chicken:
Fry marinated chicken for 3-4 minutes on high heat, turning to cook evenly.
Add spices and chopped tomatoes, cover and cook for 10 minutes.
Add mint and coriander leaves, mix in the prepared biryani masala, and simmer.
5. Layering the Biryani:
Grease the pot with oil, then layer rice, chicken gravy, mint leaves, and fried onions.
Repeat the layering twice more, finishing with a layer of rice, saffron milk , red food color water, and garnishing.
Seal the pot with dough and cook on low heat for 20 minutes.
6. Ready to Serve!
Fluff up the rice and serve the aromatic Tandoori Chicken Biryani with a side of raita.
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Music: Walk
Musician: @iksonmusic
23 окт 2024
