For chicken
Whole chicken: 1 or 1 ½Crushed black pepper: 1tsp
Whole spice: 1tsp
Red chili powder: 2tbsp
Lemon juice: 4tbsp
Ginger Garlic paste: 2-3tbsp
Oil: 2-3tbsp
Yellow food color: 1 pinch
Salt: to taste
For biryani
Rice: 1 1/2kg
Oions fried: 2
Tomatoes: 2-3
Black cardamom: 2-3
Cloves: 3-4
Whole green chilies: 4-5
Green coriander: 1/2 bunch
Mint: 1/2 bunch
Plums: 1/2 cup
Ghee: 1/2 cup
Cinnamon: 2-3 leaves
Whole spice powder: 1 tsp
Red chili powder: 1tbsp
Whole black cumin: ½tsp
Ginger garlic paste: 2tbsp
Salt: to taste
Method:
For chicken tandoori:
Take a mixing bowl add 4tbsp lemon juice, 2tbsp red chili powder, 1/2 tsp whole spice powder, 1tsp crushed black pepper, 1 pinch food yellow color and salt to taste mix well. Then put 1 or 1 1/2 kg whole chicken in a bowl and properly marinate with the mixture. Steam the chicken with steamer for 15 to 20 minutes and turn the chicken over to ensure both the sides are fully cooked.. Now placed the chicken in oven tray and brush the chicken with ghee or oil. Put the tray into pre-heated oven for 12 to 10 minutes. Chicken is ready.
For rice:
Soak 1/2cup of rice in water for 2 hours. Now add rice with a sufficient amount of water, 1/2tsp black cumin and salt to taste in a saucepan and cook till the rice is half done. Stain the water.
For Layers:
In a skillet or pan heat 1/2cup ghee, then add 2 to 3 black cardamoms, 2 to 3 cinnamon sticks and 3 to 4 cloves. Fry till the spices begin to sizzle. Then add 2 to 3 chopped tomatoes. Mix well. Now add 4 to 5 whole green chilies, 1/2cup plums, 2tbsp ginger garlic paste, 1tsp whole spices and 1tbsp red chili powder.Fry for another 2 minutes . Afterwards add the brown onions and cook until a uniform mixture is formed .The qorma is ready. Put the qorma in a skillet and add 1/2 layer of rice over it. Now add 1/2bunch of chopped green coriander, 1/2bunch chopped mint, 4 to 5 green chilies and fried onions. After that put the remaining qorma. Then put the remaining rice followed by the coriander, mint, green chilies and fried onions. Now in cup mix the water and food color and pour it on sides of the skillet. Then put the chicken over the rice and cook it for 10 to 15 minutes over high flame.Then cover and simmer overa low flame for 5 minutes The chicken tandoori biryani is ready to serve
Oions fried: 2
Tomatoes: 2-3
Black cardamom: 2-3
Cloves: 3-4
Whole green chilies: 4-5
Green coriander: 1/2 bunch
Mint: 1/2 bunch
Plums: 1/2 cup
Ghee: 1/2 cup
Cinnamon: 2-3 leaves
Whole spice powder: 1 tsp
Red chili powder: 1tbsp
Whole black cumin: ½tsp
Ginger garlic paste: 2tbsp
Salt: to taste
Method:
For chicken tandoori:
Take a mixing bowl add 4tbsp lemon juice, 2tbsp red chili powder, 1/2 tsp whole spice powder, 1tsp crushed black pepper, 1 pinch food yellow color and salt to taste mix well. Then put 1 or 1 1/2 kg whole chicken in a bowl and properly marinate with the mixture. Steam the chicken with steamer for 15 to 20 minutes and turn the chicken over to ensure both the sides are fully cooked.. Now placed the chicken in oven tray and brush the chicken with ghee or oil. Put the tray into pre-heated oven for 12 to 10 minutes. Chicken is ready.
For rice:
Soak 1/2cup of rice in water for 2 hours. Now add rice with a sufficient amount of water, 1/2tsp black cumin and salt to taste in a saucepan and cook till the rice is half done. Stain the water.
For Layers:
In a skillet or pan heat 1/2cup ghee, then add 2 to 3 black cardamoms, 2 to 3 cinnamon sticks and 3 to 4 cloves. Fry till the spices begin to sizzle. Then add 2 to 3 chopped tomatoes. Mix well. Now add 4 to 5 whole green chilies, 1/2cup plums, 2tbsp ginger garlic paste, 1tsp whole spices and 1tbsp red chili powder.Fry for another 2 minutes . Afterwards add the brown onions and cook until a uniform mixture is formed .The qorma is ready. Put the qorma in a skillet and add 1/2 layer of rice over it. Now add 1/2bunch of chopped green coriander, 1/2bunch chopped mint, 4 to 5 green chilies and fried onions. After that put the remaining qorma. Then put the remaining rice followed by the coriander, mint, green chilies and fried onions. Now in cup mix the water and food color and pour it on sides of the skillet. Then put the chicken over the rice and cook it for 10 to 15 minutes over high flame.Then cover and simmer overa low flame for 5 minutes The chicken tandoori biryani is ready to serve
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