Smokey Tikka Biryani – King of all Biryanis
Ingredients
Homemade Tikka Spice mix (makes 6-7 heaped tbsp)
- Coriander seeds 3 tbsp
- Cumin Seeds 3 tbsp
- Black peppercorns 1/2 tbsp
- Dry chilies 4
- Black cardamoms 4
- Green cardamoms 8
- Cinnamon sticks 2
- Cloves 6
- Turmeric Powder 1/4 tbsp
- Dry mango powder (khatai/amchur powder) 2 tbsp
- Kashmiri Red chili powder 1 tbsp
Chicken marination
- Boneless chicken 1 kg [you can use chicken on bones too]
- Yogurt thick 1/4 cup
- Homemade Tikka spice mix 3-4 tbsp (as per liking)
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Red food color 1/4 tsp
- Salt to taste
Ingredients For Boiled Rice
- 3 cups long grain basmati rice
- Black Peppercorns 10-12
- Cinnamon 1 big
- Star anise 2
- Cloves 5-6
- Bay Leaf 2-3
- Green Cardamom 4
- Black Cardamom 2
Ingredients For The Biryani Masala
- Onions very big size 2-3 chopped
- Oil 1/4 cup
- Cinnamon sticks 2 medium sized
- Bay leaf 2
- Green Cardamoms 4
- Cloves 6
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Tomatoes 3-4 big, chopped
- Dried prunes/plums 6-7
- Tikka spice mix 1-2 tsp or to taste
- Yogurt 1.5 cups
- Salt to taste
- Red chili powder (optional and as needed)
Ingredients For Layering The Biryani
- Potatoes 2-3, cut into big chunks and fried
- Fresh Mint leaves chopped
- Green Chilies chopped
- Ginger, julienned
- Lemon slices
- Potato wedges
- Yellow food color
Preparation
- Tikka Spice mix: Dry roast all the whole spices on a low flame until fragrant. Allow to cool and them grind into fine powder. Now add turmeric, Kashmiri red chili and mango powder. Mix well. After using, store the leftover spice mix in an air tight container.
- Rice: Soak the rice for half an hour. Boil them with whole spices until 90% cooked. Strain.
- Chicken: Cut the chicken into big chunks and marinate with thick yogurt, ginger paste, garlic paste, salt, tikka spice mix and red food color. Mix, cover and allow to marinate for 30 minutes. If using chicken with bones, make sure to marinate overnight.
- Heat 4-5 tbsp oil in a pot and add the chicken pieces. Sear both sides of chicken pieces on high heat to seal the juices inside (about 4-5 minutes). Now turn the flame off and smoke the chicken with a live charcoal.
- Gravy: Heat 1/4 cup oil and add chopped onions, cinnamon sticks, bay leaves, cloves and green cardamoms and fry until the onions are golden brown.
- Add ginger paste and garlic paste and fry until raw smell is gone.
- Add prunes, chopped tomatoes, yogurt, 1-2 tsp tikka spice mix, salt (and red chili powder, optional). Mix, cover and allow to cook until the gravy is ready and the oil separates from the gravy.
- Add the chicken to the gravy, cover and allow to cook on low flame for 10-15 minutes or until the chicken is completely cooked through.
- Layers: Take a large pan and start layering. Put the rice into it, followed by chicken gravy. Sprinkle some yellow food color drops. Top with lemon slices, green chilies, mint leaves, julienned ginger and potato wedges.
- Cover the pot tightly and steam (put on dum) for 10 minutes.
- Serve with Raita and fresh salad. Enjoy!
Smokey Tikka Biryani – King of all Biryanis
Ingredients
Homemade Tikka Spice mix (makes 6-7 heaped tbsp)
- Coriander seeds 3 tbsp
- Cumin Seeds 3 tbsp
- Black peppercorns 1/2 tbsp
- Dry chilies 4
- Black cardamoms 4
- Green cardamoms 8
- Cinnamon sticks 2
- Cloves 6
- Turmeric Powder 1/4 tbsp
- Dry mango powder (khatai/amchur powder) 2 tbsp
- Kashmiri Red chili powder 1 tbsp
Chicken marination
- Boneless chicken 1 kg [you can use chicken on bones too]
- Yogurt thick 1/4 cup
- Homemade Tikka spice mix 3-4 tbsp as per liking
- Ginger paste 1 tsp
- Garlic paste 1 tsp
- Red food color 1/4 tsp
- Salt to taste
Boiled Rice
- 3 cups long grain basmati rice
- Black Peppercorns 10-12
- Cinnamon 1 big
- Star anise 2
- Cloves 5-6
- Bay Leaf 2-3
- Green Cardamom 4
- Black Cardamom 2
Biryani Masala/Gravy
- Onions very big size 2-3 chopped
- Oil 1/4 cup
- Cinnamon sticks 2 medium sized
- Bay leaf 2
- Green Cardamoms 4
- Cloves 6
- Ginger paste 1 tbsp
- Garlic paste 1 tbsp
- Tomatoes 3-4 big chopped
- Dried prunes/plums 6-7
- Tikka spice mix 1-2 tsp or to taste
- Yogurt 1.5 cups
- Salt to taste
- Red chili powder optional and as needed
Biryani Layers
- Potatoes 2-3 cut into big chunks and fried
- Fresh Mint leaves chopped
- Green Chilies chopped
- Ginger julienned
- Lemon slices
- Potato wedges
- Yellow food color
Instructions
- Tikka Spice mix: Dry roast all the whole spices on a low flame until fragrant. Allow to cool and them grind into fine powder. Now add turmeric, Kashmiri red chili and mango powder. Mix well. After using, store the leftover spice mix in an air tight container.
- Rice: Soak the rice for half an hour. Boil them with whole spices until 90% cooked. Strain.
- Chicken: Cut the chicken into big chunks and marinate with thick yogurt, ginger paste, garlic paste, salt, tikka spice mix and red food color. Mix, cover and allow to marinate for 30 minutes. If using chicken with bones, make sure to marinate overnight.
- Heat 4-5 tbsp oil in a pot and add the chicken pieces. Sear both sides of chicken pieces on high heat to seal the juices inside (about 4-5 minutes). Now turn the flame off and smoke the chicken with a live charcoal.
- Gravy: Heat 1/4 cup oil and add chopped onions, cinnamon sticks, bay leaves, cloves and green cardamoms and fry until the onions are golden brown.
- Add ginger paste and garlic paste and fry until raw smell is gone.
- Add prunes, chopped tomatoes, yogurt, 1-2 tsp tikka spice mix, salt (and red chili powder, optional). Mix, cover and allow to cook until the gravy is ready and the oil separates from the gravy.
- Add the chicken to the gravy, cover and allow to cook on low flame for 10-15 minutes or until the chicken is completely cooked through.
- Layers: Take a large pan and start layering. Put the rice into it, followed by chicken gravy. Sprinkle some yellow food color drops. Top with lemon slices, green chilies, mint leaves, julienned ginger and potato wedges.
- Cover the pot tightly and steam (put on dum) for 10 minutes.
- Serve with Raita and fresh salad. Enjoy!
