With all the gratifying response for all the varied biryanis that
I've shown you in the past.
I thought I'll take that leap a little forward and show you yet another Biryani.
This one is a "Chicken Tikka Biryani".
Hey guys this is me the Bombay Chef Varun Inamdar and welcome to "Get Curried".
Well, it's a Biryani but I'm going to make it a little differently.
Let's begin.
When I say it's going to be a different kind of a biryani, I absolutely mean it.
Well this one is going to be almost, like a Mutton Biryani
but because it is a Chicken Biryani of course it is going to cook faster.
And the Chicken is going to cook with the Rice, along with your par boiled rice
remember that.
Let's begin with Oil in a pan.
Now I'm using a Cast iron pan I'm using a Cast Iron casserole.
Reason being, this is going to be a one pot recipe.
So, let's begin on that note.
First things, in the Oil I'm going to add in Sliced Red Onions.
And along with the Onions I'm also going to add in, a little bit of Salt.
Because that way the Onions will start caramelizing faster.
Let's add this remember that you have added Salt at this stage.
Let's stir this well.
And allow this to cook, now while this is cooking let's not waste any time
Let's begin with marinating the Chicken Tikka.
For this, I've taken Chicken Thigh, Boneless.
To this, I'm going to add in, Curd.
Paste of, Ginger and Garlic.
Red Chilli Powder.
Followed by, Garam Masala Powder.
And finally, Turmeric Powder.
Let's mix all of this together.
And while you're mixing this don't forget that the Onions are also getting brown.
Let's quickly, check that as well.
Keep stirring, ensure there are no burnt sparks or burnt marks.
This has to be mixed extremely well.
Well if you have some time at hand, you can also marinate this keep
it in the refrigerator either overnight, or for two hours.
I'm making like an instant biryani, so I'm going straight in.
Our Onions have turned beautifully golden brown in colour.
What I am going to do is, take a little aside, and I'm going to
use this right towards the end, while garnishing the biryani.
With the rest of the Onions, let's move in forward.
Into the Fried Onions I'm going to add in, our Marinated Chicken.
One quick, last mix.
And this goes straight in the Onions.
Ensure that you scrape in all the marination because that's where
the taste and the flavour of this "Chicken Tikka Biryani" lies.
Mix this.
Those little scraping bits those little brown bits right at the bottom of the
pan, while frying the Onions, will add in that element of smokiness
in the "Chicken Tikka Biryani" which is very mandatory remember Chicken Tikka
smokiness those charred bits that's what is going to come here
with those scrapings.
The next is, to allow this to cook for just 2 minutes.
Just allow it to kind of, seal on the outsides and that's where we move
into the next step.
Once the Oil starts releasing the sides of the pan we give one final stir.
and with this off goes the flame.
Let's start adding in the rest of the ingredients.
Beginning, with, quarters of Tomatoes.
Followed, by Garam Masala and this is the whole spice
Bay Leaf, Cinnamon, Peppercorns and Cloves.
Just sprinkle them randomly.
Some whole green chillies, just snip the ends off.
Going to break these into 1-2 pieces that's completely personally your choice.
I like doing it so that it just kind of disperses, all through the biryani.
Freshly chopped Mint Leaves.
Remember all through this process the flame is off.
Well I personally do not like adding Mint right towards the end
or right on top, because, eventually, in the whole process of Dum it darkens
it becomes black in colour and becomes very un-appetising.
With this I'm also adding in Coriander Leaves, finely chopped.
Once all of this done, I'm going to add-in, ParBoiled Long Grain Rice.
Now this is, the way normally we cook for any biryani.
Well remember, while you are doing this, just ensure that you lightly
just kind of ruffle it, so that it opens up.
Just a little, without breaking the grains of Rice, just move it around lightly.
Once the Rice goes in now this is the main component of the Biryani
and that is bringing in the moisture bringing in that
element, of humidity in the biryani which makes it nice and fluffy
also juicy at the same time because what is a biryani, it is a combination
of course of Meat and Rice but in this case it has to have a little bit of
masala, it has to have that little bit of, gravy that eventually
kind of evaporates, and flavours the Rice.
Now to do that, this is the most important step and for this you need to follow
the recipe to the tee.
I'm splashing in, Water.
Remember I said a very unusual way of making biryani.
With this I'm also going to splash in, some milk and this is full-fat milk.
Start from one part of the pan and just keep, swirling it, zig-zag like this
till you finish the entire quantity.
Let's add in, Desi Ghee.
Just add in little dollops all across the surface of the Rice.
Now I'm showing you a very different way, of coloring the Rice grain
And this is not with any color but this is with Turmeric.
What I'm going to do is take, half a tsp of Turmeric and to this
I'm going to add in Water around 3 tbsp so let's do that.
Stir this well and just ensure this is lump-free.
Let's add this spoon by spoon, on the surface of the Rice.
Followed by last three things.
Fresh Coriander Leaves.
Followed, by a generous pinch, of Garam Masala Powder.
And last but not the least remember Fried Onions that we had removed
right in the beginning of the recipe, let's generously add this.
And with this your, "Chicken Tikka Biryani", is ready.
Well not yet.
It still has 20 minutes to go.
Let's cover this, with the lid
Turn the flame on, and cook this on high flame for 7 minutes.
It's been 7 minutes on high flame, time to reduce the flame, and cook this
without opening on low flame for 20 minutes.
it’s been 20 minutes and our biryani is done and ready.
Off goes the flame and the next step is equally important.
We need to rest this for 10 minutes just like that covered.
It's been 10 minutes, time to reveal, our "Chicken Tikka Biryani"
It's important for the steam to kind of settle that way the rice just fluffs up.
that's very important for a biryani.
Just slightly, open this up.
Last but not the least, just a little bit, of Fresh Mint.
and you're there with the most amazing, "Chicken Tikka Biryani".
Done and ready.
Make this for your family make this for your friends.
and if you like this recipe, do share it, do like it.
and for more such recipes stay tuned to "Get Curried"
Bye for now.