Grace, one of our talented non-blogging Daring Kitchen members, was our Daring Cooks’ August hostess who shared with us some of her family’s tried and true Bengali Biryani recipes – all of them delicious and all of them prepared fresh from our own kitchens!
This month was another time something I didn't heard of before. Chicken tika biryani. Yes I've heard about chicken tika marsala, but not of tika biryani.
But I'm a big fan of Indian food (too bad I'm the only one in my family) so I had a good excuse to put Indian on the table.
The end result. My family still didn't like Indian (because of the spices). However I still liked it. I thought the recipe tasted quite well. So for that matter, nothing really changed.
Chicken Tika Biryani
- 1 lb (½ kg) boneless, skinless chicken breast, chopped
- 1 tablespoon + 1 teaspoon (20 ml) tandoori masala powder
- 1 teaspoon turmeric powder
- ½ teaspoon curry powder
- ¾ teaspoon garam masala powder
- ¾ teaspoon cumin powder
- ¾ teaspoon coriander powder
- 3 tablespoon (45 ml) (1 ½ oz) (45 gm) yogurt
- 2 teaspoons (10 ml) lemon juice
- 2 inch (5 cm) ginger, peeled and minced fine
- 8 cloves garlic, minced fine
- 2 teaspoons salt
- 1 tablespoon (15 ml) (½ oz) (15 ml) ghee
- 2 tablespoons (30 ml) vegetable oil
- 3 cups (750 ml) (550 gm) (19½ oz) basmati rice, soaked for 30 minutes and drained
- 2 onions, chopped
- 1 tablespoon tomato paste
- Fresh coriander, chopped
Mix together 1 tablespoon of the tandoori masala powder, ½ teaspoon each of turmeric, curry powder, garam masala, cumin, and coriander powder with the yogurt, lemon juice, half of the minced ginger and garlic, and ½ teaspoon of salt. Cover the chicken with the marinade, cover the bowl and refrigerate for at least an hour or preferably overnight.
Roast the chicken at hot 230°C/450°F/gas mark 8 for 15 minutes
Melt the ghee with the oil. Add the onions, and the rest of the minced garlic and ginger. Cook on high heat for 5 minutes. Add the tomato paste, 1 teaspoon tandoori masala, ½ teaspoon turmeric, ¼ teaspoon each garam masala, coriander powder, and cumin, and 1½ teaspoon salt. Cook on medium heat for 2 minutes, cover the pan, and cook on low heat for 5 minutes while stirring occasionally. Add the chilies, if using, and the cooked chicken. Cook on medium heat for 3 minutes, then cover the pan and cook on low heat for 10 minutes. Stir in the coriander and remove from heat.
Drain and rinse the rice. Boil the rice with 6 cups (1½ l ) of water, then cover and lower the heat to a simmer for 5 minutes or until the rice is half cooked. Drain any remaining water.
Alternate layers of rice and chicken in a large saucepan, starting and ending with rice. Cover the pan and cook over very low heat for 10-13 minutes until the rice is cooked.
|4Pure: Daring cooks challenge august 2013 Chicken tika biryani|