Chicken Tandoori Biryani

Chicken Tandoori Biryani by chef Gulzar food recipe Zara cooking link

Prep time : 30 min

Cook time : 1 hour

Servings : 4

Ingredients :

For chicken :

1 whole chicken (preferably 1000 to 1200 grams)

200 Grams Yogurt

1 tsp crushed black pepper

1/2 tsp whole spice(Garam Masala)

2 tbsp red chili powder

1 lemon's juice

3 tbsp ginger garlic paste

3 tbsp oil

1 pinch yellow food color

1 1/2 tbsp Salt or as you like

For Biryani :

600 grams or 3 cups rice

1/2 cup oil

1 medium choped onion

2 tomatoes

4 chopped green chilies

2 tbsp ginger garlic paste.

3 black cardamom

4 cloves

1 tsp crushed coriander seeds

2 leaves cinnamon

1 tsp whole spice(garam masala) powder

½ tsp whole black cumin

2 tsp or to taste Salt.

2 Lemon's juice

50 grams yogurt

a pinch of yellow food color

Directions :

For chicken tandoori :

Take a mixing bowl add 200 Grams yogurt, 1 lemon's juice, 2 tbsp red chili powder, 1/2 tsp whole spice powder, 1 tsp crushed black pepper, 1 pinch food yellow color, oil and salt to taste mix well. Then put the chicken in a bowl and properly marinate with the mixture. you have to marinate it overnight in refrigerator.then get it out next day and steam the chicken with steamer for 20 minutes and turn the chicken over to ensure both the sides are fully cooked.. Now placed the chicken in oven tray and brush the chicken with ghee or oil. Put the tray into pre-heated oven for 15 minutes. Chicken is ready.

For rice :

Soak 600 grams or 3 cups rice in water for 30 min. Now add rice with a sufficient amount of  water, 1/2tsp black cumin in a saucepan and boil till the rice is half done. Strain the water.

For qorma :

In a skillet heat 1/2 cup ghee, then add chopped onion, chopped tomatoes, ginger garlic paste,green chilies and salt.you have to saute it possibly for 2 minutes then add black cardamoms, cinnamon sticks,cloves, crushed coriander seeds, whole spices(Garam Masala).mix it and add 1 cup water and mix 1 cup water with 50 grams yogurt aside in a bowl and add it in the mixture immediately after adding water because yogurt should be added when the mixture is still cold and not started to boil. cook it on a low heat until a uniform mixture is formed .The qorma is ready.

Put 1/2 of the qorma in a skillet and add 1/2 of rice layer over it. After that put the remaining qorma. Then put the remaining rice. then by using your hands add a pinch of dry yellow color on some portion of rice leaving some portions plain white and then spread lemon's juice on it. Then put the chicken over the rice .Then cover it make sure no heat or steam coming out from the pot, you can put weights on the lid if you want and simmer over a  lowest flame for 5 to 7 minutes. open it and took out your chicken and mix the rice well and then put the chicken in the middle of the serving tray and put the rice around it. The chicken tandoori biryani is ready to serve.

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