Chicken Tikka Biryani

Ingredients

• 400 to 500 grams boneless chicken thighs ((5 to 6 thighs))
• 2 tbsp full-fat labneh ((see notes))
• 1 tbsp ginger garlic paste
• 1 tbsp lime juice ((juice of half a lime))
• 1 tbsp mustard oil ((see notes))
• 1 tbsp Kashmiri red chilli powder
• 1 tsp red chilli powder
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/2 tsp kasuri methi
• 1/2 tsp cumin powder
• 1/2 tsp black pepper powder
• 1/2 tsp garam masala ((see notes))
• 1 tsp salt
• 1 tbsp cooking oil
• 1 tbsp ghee
• 3 green cardamom
• 5 cloves
• 2 bay leaf
• 1 large onion (sliced thinly)
• 1/2 red bell pepper ((optional))
• 2 to 3 green chillies (slit)
• Fistful fresh mint leaves
• 2 tsp ginger garlic paste
• 1 large tomato (chopped roughly)
• 1/4 tsp turmeric powder
• 2 tsp red chilli powder
• 2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 cup whisked full-fat yoghurt (room temperature)
• 2 tsp kasuri methi
• 1/2 tsp garam masala
• 1/4 cup chopped coriander leaves
• 1 piece charcoal
• 1 tsp ghee
• 1 1/4 cup basmati rice
• 2 bay leaf
• 2 green chillies
• 1/2 inch cinnamon stick
• 2 green cardamom
• 1/2 tsp caraway seeds ((shahjeera) (optional))
• 5 cups water
• 1 tbsp salt ((more than usual))
• 1 pinch saffron strands ((soaked in 2 tablespoons of hot water or warm milk) see notes)
• 2 tsp rose water ((or kewra water))
• 2 tsp ghee
• chopped coriander leaves
• fried onions
• garam masala

Instructions

1. 1

   --- Marinate the chicken: ---

2. 2

   pat dry: Rinse the boneless chicken thighs under cold water and then gently pat them dry with paper towels.

3. 3

   add items: In the bowl with the chicken, add labneh (hung curd), ginger garlic paste, juice of half a lime, all the ground spices, kasuri methi, salt and mustard oil.

4. 4

   mix: Using clean hands, thoroughly mix all the ingredients, ensuring that the chicken pieces are well coated with the marinade.

5. 5

   marinate: Cover the mixing bowl either with plastic wrap or a lid and let it sit for an hour or refrigerate overnight.

6. 6

   --- Grill the chicken: ---

7. 7

   thread: If using skewers, thread the marinated chicken pieces onto them. If not, you can place the chicken directly on the grill or a lined baking sheet.

8. 8

   grill: Stove-top: Heat a grill pan on medium-high heat, drizzle cooking oil, and carefully place the skewers, avoiding overcrowding. Grill for 6-8 minutes on each side until charred. Reduce heat to medium and continue grilling until chicken is cooked through. You may partially cover the pan to avoid splattering. (see notes)

9. 9

   grill: Oven: Preheat oven to 220-250°C on hot air setting. Use a shallow ovenproof dish to suspend skewers, or line a baking tray with foil and use a wire rack. Bake in the middle rack for 20 mins, flipping skewers halfway and brushing with butter or oil.

10. 10

    grill: Remove the chicken from the oven and keep it aside.

11. 11

    --- Soak the rice: ---

12. 12

    Rinse the basmati rice under cold water until the water runs clear.

13. 13

    Soak the rice in clean water for 20 to 30 minutes.

14. 14

    boil: Place a large pot of water on another hob and let it come to a boil while the masala cooks.

15. 15

    --- Prepare tikka biryani masala: ---

16. 16

    Heat oil in a heavy and wide-bottomed saucepot over medium heat. This will be the pot in which biryani will be assembled so we have fewer dishes to do.

17. 17

    saute: Add the whole spices and let them sizzle for a few seconds to release their aroma.

18. 18

    saute: Next, add thinly sliced onions to the pan and sauté them until they turn golden brown and caramelized.

19. 19

    saute: If using, add half a red bell pepper that has been thinly sliced. Stir and cook for a few minutes until the bell pepper softens slightly.

20. 20

    saute: Now, add the slit green chillies and a fistful of fresh mint leaves. Stir and cook for another minute to infuse their flavours into the mixture.

21. 21

    saute: Stir in ginger garlic paste and sauté for a minute until the raw aroma disappears.

22. 22

    saute: Next, add roughly chopped tomato along with all the ground spices and cook until it becomes soft and mushy.

23. 23

    stir: Pour in the room temp whisked yoghurt and mix thoroughly.

24. 24

    simmer: Allow the mixture to simmer gently for a few minutes until the oil surfaces. Meanwhile, get the charcoal ready for infusing smoky flavour.

25. 25

    Stir in kasuri methi (dried fenugreek leaves) crushed between your palms and garam masala.

26. 26

    mix: Lastly, add a fistful of chopped coriander leaves and the cooked chicken pieces and mix well.

27. 27

    simmer: Reduce the heat to the lowest and cook for 3 to 5 minutes or until the oil surfaces. Switch off the heat.

28. 28

    --- Infuse a smoky flavour (Dhungar): ---

29. 29

    burn charcoal: This step is optional but I highly recommend it. Take a small piece of charcoal and heat it on a direct flame until it becomes red hot. I do this on a gas stove.

30. 30

    diy foil bowl: For the bowl, you can use a thick onion peel, a tiny stainless-steel bowl or like me, use a DIY foil bowl. Grab a piece of foil and shape it into a bowl by pressing it against the bottom of a tumbler.

31. 31

    Dhungar: Place this foil cup on top of the tikka masala and pour a teaspoon of ghee into it.

32. 32

    Dhungar: Once the charcoal is red hot, using tongs, carefully lift and place it into the foil bowl.

33. 33

    infuse smoked flavour: You will immediately see smoke rising from the charcoal. Quickly cover the entire dish tightly with a lid or aluminium foil to trap the smoke inside.

34. 34

    infuse smoked flavour: Let it sit for about 10 minutes to allow the masala to absorb the smoky flavour. After 5-10 minutes, open, remove and discard the cup with charcoal.

35. 35

    --- Par-boil the rice: ---

36. 36

    boil: Once the water in the pot starts to boil, add the whole spices, and season the water generously with salt. As we are parboiling the rice, it is essential to add more salt than usual to ensure the rice absorbs enough seasoning.

37. 37

    add: Reduce the heat to carefully add the drained rice. Turn the heat back up to high and bring back to a full boil.

38. 38

    drain: Keep an eye on the rice to ensure it does not overcook. Check the rice after 5 minutes. It should be around 90% cooked - still slightly firm but mostly tender. You can test a grain by pressing it between your fingers. It should feel soft on the outside but still have a firm centre. Once the rice reaches the desired doneness, immediately drain it into a fine mesh strainer.

39. 39

    --- Assemble the biryani pot ---

40. 40

    Assemble: Gently scatter the parboiled rice over the tikka masala evenly covering the masala.

41. 41

    Drizzle the prepared saffron-infused water or milk, rose water and ghee all over the rice surface.

42. 42

    Sprinkle garam masala, fried onions and chopped coriander leaves.

43. 43

    Seal the pot with foil and then the lid. Your biryani pot is ready for low and slow-dum cooking.

44. 44

    --- Dum cook: ---

45. 45

    Place a heat diffuser over a low flame on a large hob, then position the biryani pot on top.

46. 46

    dum cook: Allow it to steam cook for approximately 10 minutes before switching off the heat.

47. 47

    rest: Avoid opening the pot immediately; instead, keep it covered for an additional 5 to 8 minutes. Utilize this time to prepare a bowl of raita or fry papadums.

48. 48

    --- Serve: ---

49. 49

    Serve: Open the biryani pot and let the steam escape. Using a serving spoon, gently fluff the rice and spoon out the biryani onto serving plates, ensuring to distribution both rice and chicken masala evenly.

50. 50

    Serve this biryani with accompaniments like raita (yoghurt-based sauce), sliced cucumbers, lemon wedges, papadums and pickles to complement the Flavors of the dish. Garnish the biryani plate with fried onions for a visual appeal.