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

Steamed Rice & Chicken Dumplings

This recipe post was actually prepared as a guest post for my fellow blogger Lubna Karim.

I would like to thank Lubna who blogs at Kitchenflavors for inviting me to her wonderful space as a guest writer for her Ramadan Event. She truly has an amazing collection of classic recipes and intricate style of food photography.

Rice & chicken dumplings also known as Chicken Mutli or Chicken mutkule is a traditional Mangalorean recipe. This recipe is a short cut and easy method of preparing it. Normally for rice dumplings, the rice is first soaked, ground to a smooth batter and then cooked to form a dough. By using Idli rava, it cuts down the time taken to soak and grind the rice and makes the whole process easy and quick. It can be a complete meal on its own, perfect dish for iftar and can also be enjoyed as an evening snack. 

Serving Size: 5

Total Cooking Time: 1 hour (approx)  

For Chicken Stuffing

Ingredients

• 1 cup boiled and shredded chicken
• 1 onion sliced
• 1 green chili finely chopped
• 5 curry leaves finely chopped
• 1 tsp whole cumin
• 2 tsp red chili powder
• ¼ tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• ½ cup chopped coriander leaves
• 1 tbsp lemon juice
• Salt
• 3 to 4 tbsp cooking oil

Method:

1. Heat oil in a sauce pan and add 1 tsp whole cumin. When it changes colour, add sliced onion and sauté till soft.
2. Then add chopped green chili, chopped curry leaves, 2 tsp red chili powder, ¼ tsp turmeric powder, 1 tsp cumin powder and 1 tsp coriander powder. Fry the masala for 2 minutes or till the raw smell disappears. (Add few drops of water if needed)
3. Now add cooked chicken, lemon juice, salt and chopped coriander leaves. Fry for 1 more minute, remove from heat and set aside to cool.

For Rice Dumplings

Ingredients

• 1 cup Idli Rava*
• 2 and 1/4 cup water
• 1/2 cup freshly grated coconut (for batter)
• 1/4 cup cooked rice
• Salt

*What is Idli Rava?
Idli Rava is not semolina or rice flour. It is a coarse rice powder available in any Indian stores. It is normally used for making idlis.

Method:

1. Heat a non-stick sauce pan and boil 2 and 1/4 cup water and salt.
2. Add 1 cup idli rava to the boiling water and stir well. (Before adding rava reduce the flame)
3. After stirring for few seconds, add 1/2 cup freshly grated coconut and 1/4 cup cooked rice.
4. Keep stirring on low flame till the mixture gets thicker and starts to leave the sides.
5. While cooking, the water starts to dry up and batter starts looking like a very soft dough.
6. Remove from heat and cool for 2 minutes.
7. When the dough is still hot, dip your hands in water and give them a shape of a small lime size ball and then make it into a hollow cup so that you can place stuffing inside.
8. Stuff each dumpling with the 1 tbsp of chicken mixture or as needed.                                    

To make the steamed dumplings

1. Heat a steamer with enough of water.
2. Place the stuffed dumplings in the steamer and steam cook for about 10 minutes.
3. Let the dumplings cool down completely before handling them. If you try to remove hot dumplings, they might break or crumble as they are very delicate when hot.
4. Serve warm.

Step by step pictures

 Chicken Stuffing

Rice Dumplings

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.

Ghee Rice

Serving Size: 4


Ingredients:

• 2 cups sona masoori / basmati rice
• 1 small onion sliced
• Whole spices: 2 bay leaves, 1 stick cinnamon, 3 cloves, 3 green cardamom
• 1 tbsp grated ginger
• 4 cups water
• Salt
• 1 tbsp white vinegar
• 5 tbsp ghee

Method:

1. Wash and soak rice. (Sona masoori - 10 minutes; Basmati rice - 30 minutes)
2. Heat ghee in a large sauce pan and add all the whole spices.
3. After few seconds add chopped onion and then ginger. Fry till soft. (no need to brown)
4. Add the measured water, salt and vinegar. Wait till the water starts to boil.
5. Add soaked rice to the water and stir.
6. Place the lid and cook on medium heat for about 8 to 10 minutes.
7. Once the water has dried up, gently stir and loosen the sides so that all the trapped steam in rice escapes. Make 3 dents in the rice and again place the lid and cook on lowest heat for 5 minutes. Turn off the heat and gently lift up the rice so that bottom portion comes on top.
8. Cover and let the rice rest for 10 minutes before serving.
9. Serve hot with any curry.

Try my other curry recipes: Click here - Curries

Chicken Kabsa

Serving size: 3 to 4 plates


Ingredients:


For Kabsa Mix: (mix together)

• 1/2 tsp cinnamon powder
• 1/2 tsp garam masala powder
• 1/4 tsp white pepper powder
• 1/2 tsp dried lime powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder

For Kabsa:

• 500 gms chicken
• 2 cups basmati rice
• 1 cup sliced onion
• 1 tbsp chopped garlic
• 1 cup chopped tomato
• 1 carrot cut into cubes
• 1 small potato cut into cubes (optional)
• 1/4 tsp turmeric powder
• Kabsa Mix
• 4 cups water
• 1/4 cup chopped coriander leaves
• Pine nuts for garnishing
• Salt
• 5 tbsp cooking oil

Method:

1. Wash and soak the rice for 20 minutes.
2. Heat oil in a sauce pan. Fry chopped garlic and onion till soft.
3. Add chicken pieces and fry for 2 minutes. Then add tomatoes and cook till soft.
4. Now add carrot, potato, kabsa mix, salt and turmeric. Cook the spices on low heat for 2 minutes. 
5. Add 4 cups of water and cook till water starts to boil. Then add the soaked rice and chopped coriander leaves. Place the lid and cook on medium to low heat till all the water has dried and rice has been perfectly cooked. This will take about 8 to 10 minutes. After the rice is cooked, just stir gently to allow the trapped steam to escape. Place the lid back and let the rice be covered for 15 to 20 minutes before serving.
6. Garnish with pine nuts and coriander leaves. Serve hot. 

Note:

If you do not have dry lime, then add 1 tbsp lime juice to the rice water.

Powder each spice separately.

Step by step pictures