Bhojan-o-pedia "Chicken Tandoori Biriyani"

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Firstly, would be starting the blog by wishing "Khushiyon ki Eid Mubarak". The month of Ramzan not just marks the month of rozaah but also season of kebabs, haleem and of course our classic Biriyani.

Biriyani happens to be one of most favorite delicacy around India and other middle east countries. India plates almost more that 18 types of Biriyani.

We can sum up Biriyani as a mood lifter, a happy meal and a plate of goodness. We often scroll across posts like "Biriyani is not food, it is an emotion".



So, today being the auspicious day of Eid, I would share the recipe of  one of the must have platters of the day, the Boss Biriyani and the type is "Chicken Tandoori Biriyani".

Firstly, we have to start with marinating the Chicken Leg Pieces. This particular recipe includes only Chicken descent size leg pieces. They have to be marinated with ginger garlic paste 2 table spoons, turmeric powder 1 tea spoon, chili powder 1 tea spoon and hung curd. The marinated chicken needs to freezed for 2 to 3 hours.

The next step includes making Tandoori chicken roast. This can be done on a gas tandoor or in an OTG machine. The tandoor plate needs to heated well, then brushed with white oil. Then the chicken pieces need to be roasted for 20 minutes to half an hour, by occasionally sprinkling oil on them. After the chicken pieces are nicely roasted, the tenderness should be checked by digging in a fork. Then the tandoori can be smoke by heating few coal tablets in a small bowl and adding ghee on top of it. As it releases smoke, keep the bowl on the chicken pieces and seal the pan.



Next comes the preparation of rice, this recipe requires Dehradun rice finely cooked with cardamon, elaichi, On the other side we need to fry 4 diced onions in ghee, untill it is brown. Also lightly fry punina and coriander leaves. Then boil and  fry potatoes diced into two. Also, fry boiled eggs and keep them aside. Then take a cup of milk add few strands of kesar, gulab jal and keora jal in it.

Now, the final step, mixing and layering. Divide the rice in two sets. In one set add the milk mixture, salk and a pinch of sugar. In the other set add only salt.

Then starts the mixing and layering, first comes the layer of white rice then chicken tandoori pieces, eggs, potatoes, fried onions, sauted coriander and punina leaves and then the kesar milk infused rice. Repeat the process. Finally air tight the pan with a dough of flour and keep the pan over gas in simmer for 5 minutes and Tandoori Chicken is ready to be served hot with the mouth watering aroma.

So, lets celebrate this Eid with happiness, unity and some Biriyani.


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