Smoked Chicken Tikka Biryani

         Make this delicious Smokey Chicken Tikka Biryani which is an easy version of Dum Biryani and minus too much effort. The end product is simply awesome with the aroma coming from the infused charcoal. 

          To make it more easy, you can use store bought Tikkas. It will save your time and will be a sure hit at any in-house party. So check out the step by step pictorial recipe to prepare this mouth watering delicacy.

• 1 cup Basmati rice, soaked in water for 30 minutes
• 2 cups Chicken Tikkas
• 2 tbsp. oil
• 1 tbsp. ghee
• 1 star anise
• 1/2 blade of mace
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1-2 bay leaves
• 1 onion
• 1-2 green chilies, chopped
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. kashmiri red chili powder
• 1 tsp. garam masala powder
• 2 tbsp. tomato paste
• 1/4 cup fried onions
• handful of coriander & mint leaves, chopped
• 12-15 roasted cashews & almonds
• pinch of saffron immersed in 1/4 cup milk
• 1 tsp. rose water
• 1 small piece of charcoal

          Rinse, wash and drain the soaked rice. Pressure cook in 1 1/2 cups water for one whistle. Spread it on a plate to cool down.

          Heat oil in a pan and temper with cinnamon, cardamoms, cloves, bay leaf, star anise and mace. Add the onion and green chilies. Sauté till light brown.

          Add the ginger-garlic paste, tomato paste and all the dry spices mixed with a little water. Sauté till oil separates.

          Now add the chicken tikkas. Mix everything well and cover. Cook on a low flame for 2-3 minutes. 

          Spread the cooked rice over the chicken followed by the coriander & mint leaves, fried onion, roasted cashews & almonds, ghee, rose water and saffron milk.

          Place a live charcoal on a foil and place the foil over the rice. Drizzle some ghee / oil over the coal and cover with a lid. 

           Simmer on a low flame for 4-5 minutes. When done, remove the charcoal along with the foil and serve hot with raita, sliced onions and lime for a satisfying meal.
    

                   Heat oil & temper with bay leaf, cinnamon, cardamoms, cloves, star anise
                   & mace.

                                Add onions & green chilies. Sauté till light brown.

                    Add ginger-garlic paste, tomato paste & all dry spices mixed with some
                     water. Fry till oil separates.

                                Add chicken tikkas & mix well.

                                Cover & cook on a low flame for 2-3 minutes.

                     Spread rice over it followed by coriander & mint leaves, fried onion, 
                     nuts, saffron milk, ghee & rose water.

                     Place a live charcoal over a foil & keep it on the rice. Drizzle some oil or 
                     ghee over it.

                               Cover with a lid & simmer on a low flame for 4-5 minutes.

                                When done, remove charcoal along with the foil. 
                       

                                Serve hot with raita, sliced onions & lime wedges.


 

Handi Chicken Dum Biryani

          Here is a great way to cook chicken in a handi (an earthen ware clay pot). It has its origins in Pakistani and North Indian cuisine. The chicken is marinated and layered in the handi along with semi-cooked rice, herbs, cashews, ghee and saffron milk. It is covered with foil or flour dough and then slow cooked in dum to perfection. Enjoy it with raita and onion rings. So check out the step by step pictorial recipe to prepare it.

• 400 gms. chicken on bones, curry cut
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. red chili powder
• 1 tsp. garam masala powder
• 1/2 cup yoghurt
• 1/2 cup coriander leaves, chopped (leave aside some for garnishing)
• 1/2 cup mint leaves, chopped (leave aside some for garnishing)
• 1 tbsp. ginger-garlic paste
• 8-10 whole peppercorns
• 2" cinnamon stick
• 3-4 green cardamoms
• 5-6 cloves
• 2 star anise
• 1 mace
• 1/2 cup fried onion, (leave aside some for garnishing)
• pinch of saffron soaked in 1/4 cup milk
• 8-10 fried cashewnuts
• 3 tbsp. ghee.
• 1 clay pot

Rice-

• 1 cup Basmati rice, soaked for 30 minutes, washed and drained
• 1 tsp. salt
• 2 bay leaves
• 1" cinnamon
• 2-3 green cardamoms
• 4-5 cloves

          Marinate the chicken in all the above mentioned ingredients (except ghee, saffron and cashews) for 3-4 hours.

          To cook the rice bring sufficient water along with all the spices to a boil. Add the rice and mix well Cook for 3-4 minutes till half done. Drain well and keep aside.

          Transfer the marinated chicken to a greased clay pot. Spread a layer of the half cooked rice over it. 

          Sprinkle remaining coriander leaves, mint leaves, ghee, saffron milk, cashewnuts, fried onions and 1/2 cup water in which the rice was boiled.

           Cover with a foil and cook on a high flame for 15 minutes. Then simmer on a low flame for 5 minutes. Let it remain covered for 15 minutes. Serve with raita and onion rings,

                                Take 400 gms. chicken.

                                Ingredients for marination.

                                Marinate chicken for a minimum of 3-4 hours.

                        Bring water to a boil along with whole garam masala & bay leaves.

                               Add rice & cook for 3-4 minutes or till half done.

                                Drain & keep aside.

                                Layer handi with marinated chicken first.

                    Spread rice, fried onions, coriander & mint leaves, cashews, ghee, saffron
                    milk and the water in which it was boiled.

                                Cover with a foil.

 

                                 Cook on medium flame for 15 minutes.

                   Then simmer on a low flame for 5 more minutes. Let it remain covered for 
                   15 minutes.

                                 Handi Chicken Dum Biryani done.

                                Serve with raita & onion rings.

Upside Down Chicken Biryani

          Biryani is a very popular dish equally enjoyed by young and old alike, be they made of mutton, chicken, vegetable, prawns eggs, etc. Now here is a unique way of serving your favorite Biryani.......... 

          The cooking of rice and mutton / chicken / eggs / prawns / veggies is done separately. It is then assembled in layers in a bowl of your choice and then flipped over on a serving dish. Hence the name Upside Down Biryani. You can use up any leftover cooked chicken too.

          The garnishing is done with chopped coriander & mint leaves, roasted cashew nuts and walnuts, fried onion, sliced onion, sliced tomatoes, hard boiled eggs, etc. This not only gives your Biryani a good visual effect but also makes it very appetizing too. So serve this yummy one-pot wonder along with raita and enjoy with family and friends. So check out the step by step pictorial recipe to prepare it.

• 1 cup Basmati rice, soaked for 30 minutes
• 500 gms. semi-dry cooked chicken
• handful of coriander & mint leaves, chopped
• 1 cup fried onion
• few fried cashew nuts to garnish
• onion slices, tomato slices and hard boiled eggs to garnish
• 1-2 tbsp. ghee to drizzle

          Pressure cook the rice in 1 & 1/2 cups water for 1 whistle. Leave aside to cool a bit. Grease  a large bowl of any shape with either melted ghee or butter.

          Layer 1/3 of the boiled rice followed by 1/3 of the fried onions. Arrange 1/2 of the cooked chicken followed by 1/2 of the chopped coriander & mint leaves.

          Now again arrange another 1/2 of the rice , followed by 1/2 of the fried onions. Now in goes the leftover  portion of the chicken, followed by the remaining coriander & mint leaves.

          The last layer should be of the remaining rice and the remaining of the fried onions. While serving, heat through and flip it over on a serving dish.

          Drizzle the melted ghee / butter and garnish with the boiled eggs, sliced onion, sliced tomatoes, cashew nuts and mint leaves. Serve along with any raita for an enjoyable meal with family and friends. 

                                  Layer 1/3 of boiled rice followed by 1/3 of fried onions. 

                  Arrange 1/2 cooked chicken followed by 1/2 chopped coriander-mint leaves.

                        Again arrange another 1/2 rice, followed by 1/2 of the fried onions. 

                                 Now in goes the leftover portion of the chicken, 

                                 followed by the remaining coriander & mint leaves.

                      The last layer should be of remaining rice & remaining fried onion. 

                               While serving, heat through & flip it over on a serving dish.