Barbecued Tandoori Chicken Biryani
Our recipe today is Tandoori Chicken Biryani. So let’s start our recipe for today. First of all, Cut the chicken and marinate it with one tablespoon of ginger, garlic paste, red chili powder, turmeric powder, garam masala powder, salt, and half a cup of curd. Preheat the oven to 180 degrees. Soak the rice in water for half an hour. Grease a baking tray with oil and place the chicken on it and keep it in the oven for ten to fifteen minutes. Mix the yolk color in the curd. (to make gravy)Heat ghee in a pan (reserve two spoons of ghee) and add onions, hot spices, and banana flowers and cook on low heat. When the onion turns golden, add one tablespoon of ginger, garlic paste and mix to make it raw. Remove the pin. Now add the remaining half of the curd and green chilies and cook.
When the curd water dries up, add potatoes, tomatoes, two teaspoons of curry mixture, half of the green coriander, mint, salt, and half a cup of water, and cook for two minutes. close. The gravy is ready. Add 1/4 teaspoon of nutmeg jati powder, 1/4 teaspoon of cardamom powder, and the rest of the coriander and mint over this gravy. Now place the oven tandoori chicken on top of it. Add salt to the rice and boil it in water. When the water starts to boil, remove the third part of the rice from the sieve and put it on top of the gravy. When there are four grains left in the remaining rice, strain the water through a sieve and put them on top of the first rice. Now add the remaining quarter teaspoon of nutmeg jautri powder over the rice. Add a quarter teaspoon of cardamom powder, one to twelve teaspoons of curry mixture, and two teaspoons of ghee, and keep it on the tail for ten to twelve minutes. When ready take out and serve the delicious tandoori chicken biryani. Delicious tandoori chicken biryani is ready to serve hot and enjoy.
1 Chicken half kg.2 Yogurt is a pau.3 Big onion (slice) one no.4 Tomato (slice) two nos.5 Green chilies (two in length) four nos.6 Coriander, mint quartered.7 Half a cup of ghee.8 Aloo Bukhara 100 grams.9 Rice 300 grams.10 Red chilli powder one tablespoon.11 Turmeric powder one tablespoon.12 Hot spice powder one tablespoon.13 Ginger, garlic paste two tablespoons.14 Yolk color half teaspoon.15 Nutmeg jaw-tri powder half teaspoon.16 Cardamom powder half teaspoon.17 Fixed hot spices as needed.18 CTwo bayan flowers.19 Two tablespoons of broth.20 Salt to taste.
(Note) Salt has to be added in three parts, so add it carefully.
When placing the biryani on the stove, keep the flame on high and after two minutes, turn it to a light simmer.
Upload By: Mahwish Amir