CHICKEN TANDOORI BIRYANI

 

CHICKEN TANDOORI BIRYANI

 

Ingredients:

Basmati rice 500gm(pre boiled with one kanni left)
Yellow food color 1 tsp
1 kg chicken with bones(small pieces)
Tandoori masala 1 packet
Yogurt ½ cup
Ginger garlic paste 2 tbsp(fresh)
Lemon juice 2 tbsp
Oil as needed

For masala:
Tomatoes (chopped) 5-6
Onions 2 large size
Biryani masala(good) ½ packet
Ginger garlic paste 1 tbsp
Lemon juice 2 tbsp
Brown sugar 1 tbsp
Fried onions 1 cup
Almonds ½ cup chopped
Melted butter ¼ cup
Garam masala powder 1 tsp mixed with ½ cup yogurt
Fresh coriander 1 cup chopped
Green chilies 5-6 chopped
Oil as needed
Iceberg lettuce for garnish

Method:

Mix tandoori masala, yogurt, ginger garlic paste, lemon juice and a bit of oil and marinate chicken for at least 2 hours. Grill chicken until cooked through.

To make biryani masala, add chopped onion with little oil and fry until golden. Add ginger garlic paste, biryani masala, and fine chopped tomatoes until all the water is dry and masala starts leaving oil around the edges. Add lemon juice and 1 tbsp of brown sugar, mix well. Masala is ready

Take a large pan, add some biryani masala in the bottom followed by a layer of rice, sprinkle some fried onions, almonds , melted butter and garam masala mixed yogurt. Spread some chicken pieces and a layer of boiled rice again. Follow the same layering until everything is utilized. The last layer should be of rice. Mix food color with 1 tbsp of water and sprinkle on top. Cover and steam for 10 minutes on low heat until rice is fully cooked and fluffy. Take off the heat, add green chilies and fresh coriander, mix biryani and take out in a dish. Garnish some more fried onions, chopped almonds, green chilies and fresh coriander , arrange chopped iceberg around the dish and serve.