Smokey Tikka Biryani – King of all Biryanis

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By Mehwish Jabbar

Smokey Tikka Biryani – King of all Biryanis

Name: Smokey Tikka Biryani – King of all Biryanis
Cuisine: Asian, Indian
Ingredients: Coriander seeds 3 tbsp; Cumin Seeds 3 tbsp; Black peppercorns 1/2 tbsp; Dry chilies 4; Black cardamoms 4; Green cardamoms 8; Cinnamon sticks 2; Cloves 6; Turmeric Powder 1/4 tbsp; Dry mango powder (khatai/amchur powder) 2 tbsp; Kashmiri Red chili powder 1 tbsp; Boneless chicken 1 kg [you can use chicken on bones too]; Yogurt thick 1/4 cup; Homemade Tikka spice mix 3-4 tbsp (as per liking); Ginger paste 1 tsp; Garlic paste 1 tsp; Red food color 1/4 tsp; Salt to taste; 3 cups long grain basmati rice; Black Peppercorns 10-12; Cinnamon 1 big; Star anise 2; Cloves 5-6; Bay Leaf 2-3; Green Cardamom 4; Black Cardamom 2; Onions very big size 2-3 chopped; Oil 1/4 cup; Cinnamon sticks 2 medium sized; Bay leaf 2

11 steps

Updated at: Thu, 17 Aug 2023 13:52:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories4980.8 kcal (249%)

Total Fat125.6 g (179%)

Carbs667.7 g (257%)

Sugars68.4 g (76%)

Protein307.9 g (616%)

Sodium2645.9 mg (132%)

Fiber87 g (311%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 TbspCoriander seeds

3 Tbspcumin seeds

½ TbspBlack peppercorns

¼ TbspTurmeric Powder

2 TbspDry mango powder

khatai powder

1 TbspKashmiri red chili Powder

1kgBoneless chicken

you can use chicken on bones too

¼ cupYogurt

thick

3 TbspTikka spice mix

Homemade, as per liking

1 tspginger paste

1 tspgarlic paste

¼ tspRed food color

salt

to taste

3 cupslong grain basmati rice

very big size, chopped

¼ cupoil

1 Tbspginger paste

1 Tbspgarlic paste

1 tspTikka spice mix

1 ½ cupsYogurt

optional and as needed

2Potatoes

cut into big chunks and fried

Instructions

Step 1

Tikka Spice mix: Dry roast all the whole spices on a low flame until fragrant. Allow to cool and them grind into fine powder. Now add turmeric, Kashmiri red chili and mango powder. Mix well. After using, store the leftover spice mix in an air tight container.

Step 2

Rice: Soak the rice for half an hour. Boil them with whole spices until 90% cooked. Strain.

Step 3

Chicken: Cut the chicken into big chunks and marinate with thick yogurt, ginger paste, garlic paste, salt, tikka spice mix and red food color. Mix, cover and allow to marinate for 30 minutes. If using chicken with bones, make sure to marinate overnight.

Step 4

Heat 4-5 tbsp oil in a pot and add the chicken pieces. Sear both sides of chicken pieces on high heat to seal the juices inside (about 4-5 minutes). Now turn the flame off and smoke the chicken with a live charcoal.

Step 5

Gravy: Heat 1/4 cup oil and add chopped onions, cinnamon sticks, bay leaves, cloves and green cardamoms and fry until the onions are golden brown.

Step 6

Add ginger paste and garlic paste and fry until raw smell is gone.

Step 7

Add prunes, chopped tomatoes, yogurt, 1-2 tsp tikka spice mix, salt (and red chili powder, optional). Mix, cover and allow to cook until the gravy is ready and the oil separates from the gravy.

Step 8

Add the chicken to the gravy, cover and allow to cook on low flame for 10-15 minutes or until the chicken is completely cooked through.

Step 9

Layers: Take a large pan and start layering. Put the rice into it, followed by chicken gravy. Sprinkle some yellow food color drops. Top with lemon slices, green chilies, mint leaves, julienned ginger and potato wedges.

Step 10

Cover the pot tightly and steam (put on dum) for 10 minutes.

Step 11

Serve with Raita and fresh salad. Enjoy!

View on naushkitchenroutine.com

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