Chicken Tikka Biryani

In my previous posts on biryani, I have always divided the whole procedure into steps. This is to make the procedure clear and more easy to understand. Preparing biryani is never a rocket science, but yes, it needs a little practice and some fine details that needs to be followed. For example, a good and perfect biryani depends on how well you have cooked the rice.

Whenever I prepare the rice for the biryani, I avoid doing any other work and just stand and wait for the rice to cook. After adding the rice to the boiling water, it takes approximately 8 to 10 minutes. So we need to be a little extra alert to this step. When the rice looks ready, we need to drain it as soon as possible to stop the rice from getting cooked any further. As far as the gravy is concerned, it should neither be a runny or of thin consistency nor too dry and thick. Try to maintain a nice medium consistency with lots of flavors and spices. Compared to other curries, a biryani masala needs more of onion and tomatoes.

The secret to a perfect biryani also lies in its dum-cooking procedure. While assembling the biryani together for dum, make sure that rice and gravy are both hot enough. And after assembling the dish for dum, the steam should appear within 10 minutes of cooking.

 Step 1: Chicken Tikka

Ingredients:

• 1 l kilogram chicken (medium size pieces)
• 2 tbsp. yogurt
• 1 tbsp ginger & garlic paste
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1 tsp roasted cumin powder
• 1/2 tsp garam masala powder
• 1/4 tsp turmeric powder
• 1 tsp crushed black pepper
• 1 tbsp lemon juice
• Pinch of red food color
• 1 tbsp mustard oil
• Salt

Method:

1. Marinate chicken pieces with rest of the ingredients for minimum 2 hours. 
2. Heat 4 tbsp oil in a saucepan and cook chicken till it is fully done. This will take about 20-25 minutes.
3. Preserve the juices with the chicken. 

Step 2: Biryani Masala

Ingredients:

•  2 medium onion chopped
•  2 medium tomatoes chopped
•  4 green chilies with slits
•  1/4 cup mint leaves
•  1 tbsp ginger & garlic paste
•  1 tbsp red chili powder
•  2 tsp coriander powder
•  1 tsp roasted cumin powder
• 1/4 tsp turmeric powder
• 1/2 cup yogurt
• 1 tbsp kasoori methi (dry fenugreek leaves)
• 1/4 tsp garam masala powder
• 1 tbsp lemon juice
• 1 cup chopped fresh coriander leaves
• Whole Spices: 2 " piece of cinnamon, 3 cloves, 3 cardamom, 1 bay leaf, 2 tsp shahi jeera 
•  Salt 
• 1/2 cup cooking oil 
• 1 piece of coal

Method:

1. Heat 1/2 cup cooking oil in a saucepan and add all the whole spices.
2. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves.
3. Add 1 tbsp ginger & garlic paste and fry 1 minute. To this add 2 tomatoes chopped and cook till it is soft.
4. Now add all the spice powders like 1/4 tsp turmeric, 1 tbsp red chili powder, 2 tsp coriander powder and 1 tsp cumin powder. Cook on low flame for 5 minutes till aromatic and oil separates.
5. Then add 1/2 cup yogurt, 1 tbsp kasoori methi, 1/4 tsp garam masala powder and 1 cup fresh coriander leaves. Place the lid and cook for another 5 minutes. 
6. Add this biryani masala to the chicken tikka pieces, mix well and cook for another 5 minutes on low flame. Taste and adjust the seasoning (add water and salt if needed).
7. Place a piece of foil on the surface of the gravy and keep a hot burning coal on it. Pour a tsp of ghee over the coal. Cover with an air tight lid to trap the smoke. Leave it covered for 15 to 20 minutes.
8. Open the lid and discard the foil and coal piece. 

Step 3: Biryani Rice

For Rice Preparation

• 4 cups of long grain basmati rice
• 2 bay leaves
• Big piece of cinnamon stick
• 5 cardamom
• 1 tbsp vinegar
• Salt to taste
• 4 tbsp oil
• Enough water to cook the rice.

Method for cooking rice:

1. Wash the rice thoroughly and soak for 30 minutes in water.
2. Heat a large vessel filled with enough water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt and oil.
3. Add the soaked rice and cook till 90% done. When you check the rice, it should be firm and not fully cooked.
4. Drain the rice in a colander and set aside.

Step 4: Dum Cooking

Ingredients:

• 1 cup fried onion
• 1 cup chopped coriander leaves
• 1/4 cup milk + 1 tsp rose water + Pinch of yellow colour
• 1 tsp garam masala powder
• 2 tsp shahi jeera
• 4 tbsp. of ghee or butter

Dum Cooking:

1. In a large sauce pan add all the chicken tikka masala as first layer.
2. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + colour mixture. Sprinkle a handful of coriander leaves and fried onion along with pinch of garam masala and 1 tsp shahi jeera. 
3. Repeat the step 2 with rest of the rice.
4. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
5. Cook on medium high heat for 10 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
6. Serve hot.

You may also like other similar recipes of  biryani

Chicken 65 

Kadhai Gosht Ki Biryani 

 Bhatkali Biryani

Thalassery Chicken Biryani

Hyderabadi Dum Biryani

 Fish Biryani

Kadhai Gosht Ki Biryani

Serves: 5
Cooking time: 1 hour 30 minutes

Ingredients

For Mutton Kadhai Gravy

• 1 kilo Mutton
• 2 medium size onion sliced
• 3 large tomatoes finely chopped
• 2 tbsp ginger & garlic paste
• ½ cup yogurt
• 4 to 5 green chilies roughly chopped
• 2 inch piece of ginger julienned
• 1 tbsp red chili flakes (crushed dry red chilies)
• 1 tsp turmeric powder
• 1 tbsp whole cumin seeds
• 1 bay leaf
• Salt to taste
• ¼ cup cooking oil

For Rice Preparation

• 4 cups of long grain basmati rice
• 2 bay leaves
• Big piece of cinnamon stick
• 5 cardamom
• 1 tbsp vinegar
• Salt to taste
• 4 tbsp oil
• Enough water to cook the rice.

For Dum Cooking:

• 1 cup fried onion
• 1 cup chopped coriander leaves
• 1/4 cup milk + 1 tsp rose water + Pinch of yellow colour
• 1 tsp garam masala powder
• 4 tbsp. of ghee or butter

Method for making Kadhai Gosht Gravy:

1. First boil the mutton pieces in a pressure cooker with salt, 1 tbsp. ginger & garlic paste and 2 cup water.
2. Heat oil in a kadhai and add bay leaf, whole cumin and sliced onion. Fry till soft.
3. Then add 1 tbsp ginger & garlic paste, turmeric, red chili flakes. Fry for 1 minute.
4. Now add chopped tomatoes and cook till soft and oil separates.
5. Add cooked mutton pieces with 1 cup of its water, yogurt, chopped green chilies and ginger pieces. Taste and add salt.
6. Cook for 10 more minutes till mutton is well combined with all the spices.
7. The consistency should not be too dry. It should be like a thick gravy.

Method for cooking rice:

1. Wash the rice thoroughly and soak for 30 minutes in water.
2. Heat a large vessel (this will be used for dum cooking) filled with water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt and oil.
3. Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked.
4. Drain the rice in a colander and set aside.
5. In the same vessel pour the hot kadhai gosht gravy.
6. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + colour mixture. Sprinkle a handful of coriander leaves and fried onion along with pinch of garam masala. 
7. Repeat the step 6 with rest of the rice.
8. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
9. Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
10. Serve hot.

Vegetable Dum Biryani

Ingredients:

For the gravy

• 2 cups cauliflower florets (cut into small size)
• 1 medium potato (peeled and cut into cubes)
• 1 carrot (peeled and cut into cubes)
• 6 to 7 green beans chopped
• 1/2 cup green peas
• 2 medium onion sliced
• 2 medium tomatoes sliced
• 2 tbsp ginger & garlic paste
• 1/2 cup yogurt
• 4 green chilies (as per taste)
• Spice powders: 2 tbsp red chili powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1/4 tsp turmeric powder, 1/2 tsp garam masala powder
• Whole Spices: 2 " piece of cinnamon, 4 cloves, 3 cardamom, 1 bay leaf, 1 tsp shahi jeera
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1 tbsp lemon juice
• Salt
• 5 to 6 tbsp of cooking oil

Method:

1. Heat cooking oil in a saucepan and add all the whole spices.
2. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves.
3. Add 2 tbsp ginger & garlic paste and fry 1 minute. To this add 2 tomatoes chopped and cook till it is soft.
4. Now add all the spice powders like 1/4 tsp turmeric, 2 tbsp red chili powder, 2 tbsp coriander powder and 1 tbsp cumin powder. Cook on low flame for 5 minutes till aromatic and oil separates.
5. Add beans, carrot and potatoes.
6. Then add 1/2 cup yogurt, Salt, 1 tbsp lemon juice, 1/4 tsp garam masala powder and 1/2 cup fresh coriander leaves. Place the lid and cook for 5 to 10 minutes till potatoes and carrots are 90% cooked.
7. Then add cauliflower and green peas and cook for another 10 minutes. Add some water if the gravy looks too dry.
8. Cook till all the vegetables are done. If you wish, you can separately boil the potatoes and then add to the cooked gravy.  

For the rice preparation:

• 4 cups of long grain basmati rice
• 2 bay leaves
• 1 dried lemon (optional)
• Big piece of cinnamon stick
• 5 cardamom
• 1 tbsp vinegar
• Salt to taste
• 4 tbsp oil
• Enough water to cook the rice.

For Dum Cooking:

• 1 cup fried onion
• 1 cup chopped coriander leaves
• 1/4 cup milk + 1 tsp rose water + Pinch of yellow color
• 1 tsp garam masala powder
• 4 tbsp of ghee or butter

Method for cooking rice:

1. Wash the rice thoroughly and soak for 30 minutes in water.
2. Heat a large vessel (this will be used for dum cooking) filled with water. Bring to a boil and add 2 bay leaves, cinnamon stick, dried lemon, cardamom, vinegar, salt and oil.
3. Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked.
4. Drain the rice in a colander and set aside.
5. In the same vessel pour the hot vegetable gravy.
6. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + color mixture. Sprinkle a handful of coriander leaves and fried onion along with pinch of garam masala. 
7. Repeat the step 6 with rest of the rice.
8. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
9. Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
10. Serve hot with Raita or salad.

Note: Instead of using spice powders, you can substitute it with ready made biryani masala powder.

You can also check out other biryani recipes on this site. Click here for recipes: Biryani

Step by step pictures

Mutton Vermicelli Biryani

A small twist in a regular biryani, where vermicelli is used instead of rice. This makes the dish versatile as it can be a royal snack for your evening guests or a nice wholesome family lunch. The vermicelli which I have used here is the pasta style vermicelli which I found in pasta section. I would not recommend any rice vermicelli for this recipe as it can be too delicate for the dum cooking. Very fine and thin vermicelli will also not work for this recipe.






Ingredients:

For the gravy

• 500 gms mutton
• 4 cloves of garlic
• 3 inch piece of ginger
• 4 green chilies (for making paste)
• 4 whole green chilies (for frying)
• 2 medium size onion
• 2 medium tomatoes
• 1/2 cup chopped mint leaves
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 1 cup chopped coriander leaves (3/4 cup for gravy + 1/4 cup for dum cooking)
• Salt
• 1 cup water
• 1/4 cup cooking oil (or as per your need)

Preparation:

1. Make a paste of 4 big size cloves of garlic, same amount of ginger & 4 green chilies (as per your taste).
2. Finely chop 2 medium size onions and 2 medium tomatoes.
3. Chop coriander leaves.

Method:

• Heat 1/4 cup or less oil in a pressure cooker and fry 2 onions finely chopped till soft and transparent. Then add 4 whole green chilies, ginger+garlic+green chili paste and chopped mint leaves.
• Add chopped tomatoes, 1/2 tsp turmeric powder & 1 tsp garam masala powder. Fry well till tomatoes are well combined.
• Then add mutton pieces, salt and 1 cup water, cook for 1 minute. Place the lid and pressure cook for 20 minutes or till mutton is cooked. Once cooked add 3/4 cup chopped coriander leaves.
• Remove some of the top layer of oil from the gravy and set aside for later use (dum cooking).

For Preparing Vermicelli

Ingredients:

• 500 gms Pasta Vermicelli 
• 1 large onion sliced & deep fried 
• 2 tbsp vinegar
• 2 tbsp cooking oil
• Salt
• 1/4 cup warm milk + few drops of rose water + Saffron strands
• 1/2 cup coriander leaves
• 3 tbsp ghee 

• Heat a large vessel (this will be used for dum cooking) filled with water (3 or 4 times more than the vermicelli). Bring to a boil with vinegar, salt and oil.
• Add the vermicelli and cook for 5 to 7 minutes. Do not over cook as it has to be dum cooked again.
• Drain the vermicelli in a colander and set aside.
• In the same vessel (in which vermicelli was cooked) pour the hot mutton gravy.
• On the gravy, spread half of the cooked vermicelli and sprinkle with half of milk + rose water + saffron mixture. Sprinkle a half of chopped coriander leaves and half of fried onion. 
• For third layer repeat the previous step with rest of the cooked vermicelli.
• Make some deep dents so that the steam can easily circulate. Pour some ghee and some oil from top layer of the mutton gravy over the vermicelli and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
• Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
• Serve hot with Raita or salad.

Step by step pictures

Bhatkali Style Mutton Biryani

Ingredients:

• 1 kilogram mutton with bones
• 1 large onion sliced & deep fried
• 5 cloves of garlic
• 3 inch piece of ginger
• 5 green chilies (for making paste)
• 5 whole green chilies (for frying)
• 4 medium size onion
• 2 large tomatoes
• 1/2 cup chopped mint leaves
• 1/2 tsp turmeric powder
• 1 tsp garam masala powder
• 1 cup chopped coriander leaves (3/4 cup for gravy + 1/4 cup for dum cooking)
• Salt
• 1 cup water
• 1/2 cup cooking oil (or as per your need)

For Rice:

• 4 cups basmati long grain rice (1 cup = 250 gms)
• 4 cardamom
• 3 bay leaves
• Some chopped coriander leaves 
• 2 tbsp vinegar
• 2 tbsp cooking oil
• Salt
• 1/4 cup warm milk + few drops of rose water + Saffron strands
• 3 tbsp ghee 

Preparation:

1. Wash rice till water runs clear. Soak for 20 minutes.
2. Chop 1 large size onion or 2 medium size into slices. Deep fry and set aside.
3. Make a paste of 5 big size cloves of garlic, same amount of ginger & 5 green chilies (as per your taste).
4. Finely chop 4 medium size onions and 2 large tomatoes.
5. Chop coriander leaves.
6. Mix together warm milk, rose water and saffron.

Method:

• Heat 1/2 cup or less oil in a pressure cooker and fry 4 onions finely chopped till soft and transparent. Then add 5 whole green chilies, ginger+garlic+green chili paste and chopped mint leaves.
• Add chopped tomatoes, 1/2 tsp turmeric powder & 1 tsp garam masala powder. Fry well till tomatoes are well combined.
• Then add mutton pieces, salt and 1 cup water, cook for 1 minute. Place the lid and pressure cook for 20 minutes or till mutton is cooked. Once cooked add 3/4 cup chopped coriander leaves.
• Remove some of the top layer of oil from the gravy and set aside for later use (dum cooking).

For Rice Preparation

• Heat a large vessel (this will be used for dum cooking) filled with water (3 or 4 times more than the rice). Bring to a boil and add bay leaves, cardamom, vinegar, chopped coriander, salt and oil.
• Add the soaked rice and cook till 90% done. When you check the rice it should be firm and not fully cooked.
• Drain the rice in a colander and set aside.
• In the same vessel (in which rice was cooked) pour the hot mutton gravy.
• On the gravy, spread half of the cooked rice and sprinkle with half of milk + rose water + saffron mixture. Sprinkle a half of chopped coriander leaves and half of fried onion. 
• For third layer repeat the previous step with rest of the rice.
• Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee and some oil from top layer of the mutton gravy over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
• Cook on medium low heat for 15 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
• Serve hot with Raita or salad.

Thalassery Chicken Biryani | Kerela Style Chicken Biryani

Thalassery is a town on the Malabar Coast in Kannur district in Kerela. The biryani is named after this place, and also the most popular and best served biryani throughout Kerela. 

Let me tell you what is so special about this biryani and how it is different from other biryanis. Other than spices, it is the technique and also a different kind of rice used.

In other type of biryani, we usually cook the rice in lot of water and then strain it. Whereas, here we will cook the rice like a regular pulao, by cooking the rice in the measured amount of water or similar to steamed rice. Instead of using the regular long grain basmati rice, we use the short grain aromatic 'Jeera Rice'. This type of rice is very popular in southern part of India.

Jeera Rice can be substituted with Basmati rice in case if it is not available, but the technique remains the same. Other dominating ingredients are the flavor of curry leaves and green chilies. 





Serves 5 to 6
Preparation Time: 15 to 20 minutes
Cooking Time: 1 hour
Total: 1 hour 30 minutes (approx)


Ingredients

For Chicken:

• 1 kilogram of Chicken
• 2 large onions
• 2 medium tomatoes
• 2 tbsp ginger & garlic paste
• 3 green chilies (or more)
• 3/4 cup yogurt 
• 1 tbsp red chili powder
• 1 tbsp coriander powder
• 1/2 tsp turmeric powder
• Biryani Spice Powder : Dry roast and grind together - 6 cloves, 4 cardamom, 2 pieces of cinnamon sticks, 1 tbsp whole black pepper, 1 tbsp fennel seeds (badi saunf), 1 tsp whole cumin.
• 1/2 cup chopped mint
• 1/2 cup chopped coriander leaves
• 6 to 7 curry leaves
• Salt
• 1/4 cup cooking oil (or less)

For Biryani Rice:

• 4 cups Jeera rice
• 1 small onion sliced
• 1 bay leaf
• 1 big size cinnamon stick
• 3 cardamom
• 7 and 3/4 cups of water
• 4 tsp salt (according to taste)
• 4 tbsp of ghee (or cooking oil)
• 1 tbsp vinegar

Ingredients for Dum cooking:

• 1 small sliced onion and deep fried
• 1/4 cup whole cashewnuts fried
• 2 green chilies sliced
• 7 to 8 curry leaves (or more)
• 1 tsp garam masala powder (any brand)
• 4 to 5 tbsp ghee
• 1/4 cup chopped coriander leaves

Preparation:

1. Wash and cut chicken pieces into medium size.
2. Slice 2 large onion, 2 tomatoes, mint leaves and coriander leaves.
3. Prepare biryani spice powder.
4.  Keep all the dum ingredients ready.
5. There is no need to soak the rice in advance. Wash the rice just before cooking.

Method:

1. Heat 1/4 cup cooking oil in a large saucepan and fry 2 large onion sliced along with 3 green chilies till golden brown. Add mint leaves, 2 tbsp of ginger garlic paste, 2 chopped tomatoes and curry leaves. Fry till tomatoes soften and oil separates.
2. Add chicken pieces, 1 tbsp red chili powder, 1 tbsp coriander powder, 1/2 tsp turmeric powder and biryani spice powder. Fry on high heat for 1 minute and stir well till everything is well combined.
3. Then add 3/4 cup whisked yogurt, salt and chopped coriander leaves. Cover and cook on medium low heat till chicken is almost cooked. 
4. While the chicken is cooking, prepare biryani rice. 
5. Heat 4 tbsp of ghee in a large non stick vessel and add bay leaf, cinnamon stick and cardamom.
6. Now add sliced onion and fry till soft and pink. To this add the measured water - 7 and 3/4 cups of water.
7.  Once the water starts to boil, add salt (4 tsp) and 1 tbsp vinegar. Wash the rice and add to the boiling water. Bring the water and rice to a boil, and then reduce the heat, cover and cook on low flame till rice is almost cooked and water has evaporated.
8. With help of a ladle, lift up the rice from sides and bottom and allow the trapped steam to come out. Do not over cook the rice. Switch off the heat and keep the vessel partially covered. 
9. In a large vessel or same vessel in which you cooked gravy, make the first layer as chicken gravy. For second layer, add half of the cooked rice. Then sprinkle pinch of garam masala powder, curry leaves, sliced green chilies, half of fried onion and some fried cashewnut and few tbsp of ghee.
10. Again make a layer of other half of the rice, and repeat all the things from step 9.
11. Make deep dents in the rice for steam to circulate. Cover the vessel well and keep for dum cooking on medium heat for 5 minutes. And then reduce the heat and cook on low heat for another 10 minutes. Once the steam starts forming, switch of the heat and leave the biryani covered for 15 to 20 minutes before serving.
12. Serve hot with Raita, Pickle and Pappad.  

Step by step method

Biryani Spice Powder:

Chicken preparation:

Rice Preparation:

Dum Cooking: