How to make boneless chicken biriyani
Who doesn’t like biriyani? Biriyani is an emotion pan India. But we feel the chicken in the biriyani usually does not have the right amount of juicy masala infused and seeped into it. That’s why set about on this new adventure. We have cooked the marinated chicken separately and added to the biriyani.
How does the biriyani gets the taste of chicken to distinguish itself from ordinary tomato rice?
The secret lies in the chicken stock which we will use to cook the rice. This spreads the flavour of chicken brewed onto the rice. The aromatic biriyani fused with chicken stock and succulent pieces of marinated chicken are enough to entice anybody’s taste buds.
What makes our adventure special is that we, two sisters, who made this recipe, are vegetarians. Imagine how difficult it would have been for us to arrive at the right amount of spices into each of the steps. With a little help from the gentlemen in our house, we managed to perfect this recipe over few tries. We were overwhelmed with the outcome because everyone who tasted it had only the best things to say. We hope you too enjoy this new boneless chicken tikka biriyani. Try it at your home and drop us your feedback with pictures through any of our social media pages. Scroll down for the recipe.
- Chicken bones (250 g approx.)
- Few coriander stems
- Few garlic pods (5 approx)
- 4 cups water
- 1 cup basmati rice
- 1 star anise
- 1 bay leaf
- 1 clove
- 1 cardamom
- 2 thinly sliced big onions
- 2 chopped small tomatoes
- 1 handful chopped mint leaves
- 1 handfull chopped coriander leaves
- 1 tbsp ginger garlic paste
- 1/2 tsp turmeric powder
- 1/2 tbsp chilli powder
- 1 tsp garam masala powder
- Salt to taste
- 4-5 tbsp cooking oil
- 250 g boneless chicken
- 1/3 cup curd
- 1/2 tbsp turmeric powder
- 1 tbsp chilli powder
- 1 1/2 tbsp ginger garlic paste
- Juice of 1/2 lime
- Salt to taste
- Cooking oil
Chicken tikka marination
1. Take the chicken pieces in a mixing bowl.
2. Add turmeric powder, chilly powder, salt, curd, lemon juice and ginger garlic paste.
3. Mix well. Refrigerate for minimum of 3 hours. Overnight refrigeration is also good.
1. Take water in a saucepan. Add the chicken bones, coriander and garlic. Allow it to boil till the water reduces to 2 cups.
2. Strain to get only the stock. Discard the bones, coriander and garlic.
1.In a pressure cooker, add oil and all the whole spices (Bay leaf, cardamom, star anise, clove).
2. Saute onions until they turn brown.
3. Then goes in the ginger garlic paste. Saute till the raw smell goes.
4. Add coriander and mint leaves. Let them shrink.
5. Add the tomatoes and cook till they become mushy. Adding salt will hasten the process.
6. Add turmeric powder, chilli powder and garam masala powder. Mix well.
7. Next goes in two cups of the prepared chicken stock.
8. Basmati rice is to be washed twice or thrice and soaked in water for 10 minutes. This is added next.
9. Tasting the water now for all the spices and salt is important here. Adjust accordingly.
10. Once the water starts boiling, close the lid of the pressure cooker and simmer for 10 minutes.
11. Open when the pressure has settled on its own. Mix gently without breaking the rice. (Do not mix immediately after opening because this will cause the rice to break)
1. In a tawa add 4-5 tbsps oil. Once hot add the marinated chicken pieces. Turn the pieces once in a while to aid even cooking on both sides.
2. Let it cook for a few minutes until the chicken becomes tender.
3. Now insert the chicken pieces in bamboo skewers. (Make sure the skewers are wet to avoid burning)
4. Hold the skewers with chicken pieces over low flame. You can use some sort of grilled plate for support. Otherwise just hold it directly over flame. Turn the skewers frequently so that the chicken pieces char a little bit on all sides. This gives you the tikka taste.
Add these chicken pieces into the cooked biriyani rice. Mix well.
Serve hot with raitha.