This is a recipe and cooking guide for making Chicken Tikka Biryani. The recipe starts with making Chicken Tikka by marinating boneless chicken thighs in a mixture of spices, yogurt, and lemon juice. The chicken is then cooked on a wire mesh over an open flame to give it a tandoor-like texture.
Next, the recipe moves on to making the Biryani. This involves soaking Basmati rice, making a mixture of spices, yogurt, and fried onions (Birista), and cooking the rice with whole spices. The cooked rice is then layered with the Chicken Tikka and the Birista mixture in a handi, which is then sealed and cooked on Dum (a slow-cooking method) for 20-25 minutes.
After cooking, the Biryani is left to rest for 15-20 minutes, which allows the steam to settle and the flavors to meld together. The Biryani is then served by scooping it from the sides and layering it with the masala from the bottom, dark-colored rice, and lighter-colored rice.
Here are the key facts extracted from the text:
1. The recipe is for Chicken Tikka Biryani.
2. The recipe starts with making Chicken Tikka.
3. 1/2 kg boneless chicken thigh is used for the Chicken Tikka.
4. The chicken is cut into bite-sized pieces.
5. The first marination for the chicken includes salt, Kashmiri red chilli powder, ginger garlic chilli paste, and lemon juice.
6. The second marination includes mustard oil, Kashmiri red chilli powder, hung curd, ginger garlic chilli paste, turmeric powder, coriander powder, garam masala, cumin powder, black salt, chaat masala, roasted dried fenugreek leaves, and salt.
7. The chicken is marinated for a few minutes with smoky flavor from live coal embers.
8. The chicken is cooked on a wire mesh over an open flame for 4-5 minutes.
9. The chicken is brushed with melted butter and cooked for an additional 30 seconds.
10. Basmati rice is used for the Biryani.
11. The rice is soaked for 45 minutes to an hour.
12. Onions are sliced thinly and separated into layers for making Birista.
13. The onions are fried in oil at 145°C for 15-20 minutes to make Birista.
14. The Birista oil is reserved for later use.
15. A mixture of curd, ginger garlic chilli paste, turmeric powder, Kashmiri red chilli powder, coriander powder, Biryani masala, salt, and Birista oil is prepared.
16. The mixture is cooked with sliced tomatoes and then with the Chicken Tikka.
17. The rice is boiled in water with salt, bay leaves, cinnamon, green cardamom, black peppercorns, cloves, star anise, caraway seeds, green chillies, and lemon juice.
18. The rice is cooked for 75-80% and then drained.
19. The Biryani is layered with the Chicken Tikka mixture, rice, and Birista.
20. The Biryani is cooked on Dum with a wet muslin cloth on top for 10-15 minutes.
21. The Biryani is rested for 15-20 minutes before serving.
22. The Biryani is served from the sides, with the rice and masala separated.