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Chicken Tandoori Masala Biryani

The chicken is Marinated in a homemade tandoori masala , a separate biryani masala is prepared for the gravy.


Ingredients 1

1 kilo boneless chicken breast .

washed well. cut into cubes.


Ingredients 2

Marination

1 tbsp chilli powder

1 tbsp corriander powder

1 tbsp kasuri methi

1/4 tsp turmeric powder

1tsp pepper powder

1tsp garam masala powder

salt to Taste

1tbsp ginger and garlic paste

2 tbsp oil

1 tsp chaat masala

1 cup whisked curd


mix all the ingredients well


METHOD

marinate the chicken pieces with the marinated mixture overnight

Next day bring to room temperature and shallow fry the pieces.

reserving the marinated mixture

Cook the marinated mixture with very little water for 2 minutes. keep aside.


Ingredients 3

600 gms basmati rice wash and soak for 15 mins.

2 bay leaf

4 green cardamom

2 black cardamom

1 inch cinnamon

salt


METHOD

Cook the rice till almost done. Strain and keep aside


BIRYANI MASALA FOR GRAVY

Ingredients 4

1 javitri

1/4 tsp fennel seeds

1tsp chilli powder

1/2 tsp cumin seeds

1/2 tsp pepper corn

2 tsp coriander seeds

1tsp garam masala powder

1/2 tsp chaat masala

1/2 tsp amchur powder

1/4 tsp turmeric powder

2tsp kasuri methi/ Fenugreek leaves

15 cashewnuts powdered

2 onions sliced and fried till brown (fried onions)

1tbsp ginger and garlic paste


grind all the above ingredients with some amount of water.


Ingredients 5

2 sliced onions

1 tomato sliced

20 gms coriander leaves

5 to 10 gms mint leaves

clarified butter/ghee


METHOD

Add 2 tbsp ghee ,then add the sliced onions and fry till lightly browned. Add the sliced tomatoes and cook till soft. Add the biryani masala gravy of ingredients 4 and 1/2 cup water and cook for 2 to 3 mins stirring occasionally. Then add the cooked reserved marinate gravy of ingredients 2. Cook for 2 mins .

Then add the fried boneless chicken breast pieces and the 20 gms finely chopped coriander leaves and mint leaves.

Cook for 10 mins on low flame.


LAYERING


For layering u need

Ghee

2cups of finely chopped coriander and mint leaves

3 potatoes chopped into wedges and fried

2 onions fried till brown (fried onions)

2 to 3 boiled eggs sliced into half

3 tomatoes sliced round


Method

Add some ghee to the vessel, then add the cooked chicken gravy, serving some gravy for later Sprinkle in some finely

chopped coriander and mint leaves, fried onions , sliced tomatoes and few wedges.

Then add some white rice ,over the rice you add some of the plain gravy , ghee, fried onions, finely chopped coriander and mint leaves, potato wedges and tomato slices. Add the remaining rice .sprin some ghee, and follow the same , corriander leaves and mint leaves etc.

Place a lid on the vessel and seal the ends with plain dough or place something heavy on it.

Allow to cook for 25 mins on absolutely low flame.




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