Tandoori Chicken Biryani How to Cook Hyderabadi Biryani with Tandoori Chicken

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Tandoori Chicken Biryani From Maimoona Yasmeen's Recipes • For Tandoori Chicken: • Chicken with bones(big pieces): 1 Kg • Mint leaves: 3 tablespoons • Chopped coriander: 3 tablespoons • Green chillies: 3 • Salt: 1/4th teaspoon + 1 1/2 teaspoon • Red chilli powder: 2 teaspoons • Ginger garlic paste: 1 1/2 tablespoon • Whipped curd: 3 tablespoons • Tandoori masala powder: 2 tablespoons • Oil: 2 tablespoons + for basting • Turmeric powder: 1/4th teaspoon • Red food colour: 1/4th teaspoon (optional) • 1. Grind or crush together, mint leaves, chopped coriander, whole green chillies and 1/4th teaspoon salt into a paste. • 2. Wash chicken and strain its water thoroughly. • 3. Mark deep cuts into the chicken pieces. • 4. Add 1 1/2 teaspoon salt, red chilli powder, ginger garlic paste, whipped curd, tandoorin masala, 2 tablespoons oil, ground paste of mint, coriander and green chillies, turmeric powder and red food colour. • 5. Mix well and leave this for marination for atleast 3 hours, the more the marination time, the tastier it will be, recommended time is 8 to 10 hours. (You can keep the chicken in the refrigerator during the marination time). • 6. When the marination time is over, pre-heat the oven at 200 degrees centigrade for 15 minutes. • 7. Arrange the chicken pieces over the grill, apply oil and bake at 200 degrees centigrade for about 30 to 40 minutes. • 8. When baking time is over, flip the chicken pieces, apply oil and again bake at 200 degrees centigrade for about 30 to 40 minutes (or you can even fry the chicken). • 9. Tandoori chicken is ready. • For the Gravy: • Tandoori chicken pieces • Onions: 3 (300 grams) • Oil: For frying the onions+ 6 tablespoons • Ginger garlic paste: 1 1/2 tablespoon • Turmeric powder: 1/4th teaspoon • Whipped curd: 1 1/2 standard cup (300 to 320 grams nearly) • Red chilli powder: 1 1/2 teaspoon • Salt: 1 1/2 teaspoon • Tandoori masala powder: 2 tablespoons • Lemon: 1/2 • Chopped coriander: 2 tablespoons • Chopped mint leaves: 2 tablespoons • Green chillies: 4 • 1. Deep fry sliced onions, till they turn brown and crisp. Stir frequently while frying. • 2. Remove the excess oil and leave only 6 tablespoons in the pan. • 3. Add ginger garlic paste. Saute for 1 minute. • 4. Add turmeric powder, whipped curd, red chilli powder, salt, tandoori masala powder, lemon juice, chopped coriander, chopped mint leaves and crushed green chillies. • 5. Mix well and add tandoori chicken pieces. • 6. Close the lid and cook on medium flame for about 3 to 4 minutes. • 7. Flip the chicken pieces after 2 minutes of cooking. • 8. When the oil separates and the gravy is still watery, switch off the flame. • 9. Gravy is ready. • For cooking the rice: • Basmati Rice: 750 grams • Water: 2.5 litres • Slit cardamoms: 3 • Small sticks of cinnamon: 3 • Black cloves: 3 • Caraway seeds/shahzeera: 1 1/2 teaspoon • Mint leaves: 1 1/2 tablespoon • Chopped coriander: 1 1/2 tablespoon • Salt: 4 teaspoons • • 1. Soak rice in water for about an hour. • 2. Add water to a saucepan in which you are going to cook biryani. • 3. Add slit cardamoms,cinnamon, black cloves, caraway seeds or shahzeera, mint leaves, chopped coriander and salt. Close the lid. • 4. When the water comes to boil, add soaked and drained rice. • 5. Drain the water thoroughly from rice or else it will add to the boiling water and will lack in salt. • 6. Close the lid and while stirring at times, cook the rice till it is 80 percent done (just like we cook plain rice on a daily basis). • 7. Drain the water thoroughly. • Final preparation: • Semi-cooked rice • Chicken gravy • Fried onions • Clarified butter/pure ghee: 1 1/2 tablespoon + 3-4 tablespoons • Milk: 1/2 cup • Saffron sticks: few • Orange food colour: few pinches (optional) • Chopped coriander: 2 tablespoons • Chopped mint leaves: 2 tablespoons • Lemon: 1/2 • • 1. Remove half of the semi - cooked rice from the saucepan. • 2. Layer the gravy over the remaining rice. • 3. Crush the fried onions and add 3/4th of the crushed onions over the gravy. • 4. Add 1 1/2 tablespoon clarified butter or pure ghee. • 5. Now layer the rice that has been taken out • 6. Add few saffron sticks to half cup milk, also add few pinches orange food colour. Mix well and spread the coloured milk over the layered rice. • 7. Add 3 to 4 tablespoons clariifed butter or pure ghee ( a key to tasty biryani is the addition of good amount of pure ghee). • 8. Add the remaining fried onions, chopped coriander, chopped mint leaves and lemon juice. • 9. Close the lid and cook on medium flame for about 5 minutes. Keep changing the position of the pan for even cooking and also to prevent burning. • 10. Cook on low flame for about 15 minutes and keep changing the position of the pan frequently. • 11. When the rice is fully cooked, switch off the flame. • You May Also Watch our Other Videos : • Hyderabadi Dum Ka Red Chicken - • Dum Ka Chicken (Red) Recipe Video – H... • Hyderabadi Marag - • Marag Recipe Video – How to make Hyde... • Hyderabadi Mutton Tahari - • Tahari Recipe Video in Hindi - Urdu • Hyderabadi Kaddu Ka Dalcha - • Kaddu Ka Dalcha Recipe Video – Bottle... • Hyderabadi Nahari Paya - • Nahari Paya Recipe Video – Learn how ...

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