Tandoori Chicken Biryani
biryani is that girl. the baddie. accessorized with andas and aloos. if you don’t like potatoes and boiled eggs in your biryani… ask yourself why?
this one’s a major fav, hope you love her as much as i do. if ya wanna make this tandoori chicken biryani with me, here’s my youtube video on her <3
INGREDIENTS
Chicken Marinade:
1 whole chicken
2 tablespoons garlic
1/2 cup desi yogurt
1 tablespoon paprika powder
1 tablespoon salt
1 teaspoon red chili powder
2 teaspoons red cumin powder
2 tablespoons tandoori masala
2 tablespoons chicken tikka masala
1 tablespoon turmeric
1 teaspoon black pepper
fresh squeezed lemon juice
Biryani Masala Mix:
4 large tomatoes
4 yellow onions
2 large green chili peppers
1 can tomato sauce
1/2 cup desi yogurt
2 bay leaves
4 cardamon seeds
2 cloves
1 tablespoon cumin seeds
1 teaspoon salt
1/4 teaspoon turmeric
1 teaspoon coriander
1 teaspoon garam masala
2 tablespoons tandoori masala
2 tablespoons tikka masala
1/2 teaspoon ginger
1 teaspoon red chili powder
1 cinnamon stick
1 cup of water
(fried onion for topping optional)
cilantro
Rice:
4 cups long grain basmati rice
2 bay leaves
Large cinnamon stick
5 cardamom pods
1 tablespoon white vinegar
Salt to taste
4 tablespoons oil
sliced serrano pepper
Potatoes:
1 lb potatoes
ghee
2 tablespoons tandoori masala
2 teaspoons turmeric
1 teaspoon powdered cumin
1 teaspoon garlic powder
Toppings:
Fried Onions
Cilantro
Saffron Milk
Kewra Water
Rose Water
Boiled Eggs
METHOD
Marinate chicken in all the ingredients listed; yogurt + spices + lemon juice. Refrigerate overnight.
Next day.
Slice and fry onions. Set aside.
Peel and quarter potatoes, toss in tandoori masala + spices listed and cook in ghee over low flame until tender. Set aside.
Heat the oil you cooked your onions in (flavorrrr) in a pot, fry marinated chicken until golden brown, then set aside.
To the same pot, saute thinly sliced onions until soft, then add in your chopped tomatoes + serrano peppers.
Stir in tomato sauce, bay leaves, cardamom seeds, cloves, cumin seeds, salt, masalas, ginger, red chili powder, and cinnamon stick +.
Add yogurt, combine well. Return chicken to the pot, and simmer for 4-6 minutes.
Adjust any salt and seasonings.
Rinse and soak basmati rice, then boil with bay leaves, cinnamon stick, cardamom pods, vinegar, salt, and oil until 90% done.
Strain rice.
In a large pot, add a layer of rice followed by a layer of the chicken biryani mix + tandoori aloos. Add a layer of fried onions, cilantro, and rose water between each layer and repeat.
Create deep dents in the rice to allow for steam to release.
Pour some saffron milk over the top of the rice.
Top with cilantro, fried onion, rose water + kewra water.
Seal the vessel with foil and a tight lid.
Cook on low flame for 10 minutes.
Boil eggs + peel and slice in half.
Let your biryani rest for 15 minutes.
Mix!
Serve this bomb biryani with those boiled eggs, raita, boondi yogurt, chutney, salad + everything you love to eat it with and enjoy!!
