Chicken Tikka / Tandoori Chicken Biryani - Dum Style

One of my boys' favourite dishes is biryani.  I find the traditional Hyderabadi Biryani to be the simplest and easiest to make.  I found a recipe for Chicken Biryani, Dum Style in the cookbook Mangoes and Curry Leaves.  It was basically the recipe for Hyderabadi Biryani.  What make this type of biryani so easy, is that the meat is marinated overnight.  When it's time to cook, you put the raw meat at the bottom of the pot, top with parboiled rice and bake!  This recipe layers the raw meat in the rice and it all comes out perfectly.  I changed things up and made a Tikka/Tandoori version and everyone fell in love.  In fact, the last time I made it was for my eldest's birthday!  We love to have it with plain yogurt.  I hope you enjoy this recipe as much as we do!

Tandoori Chicken Biryani - Dum Style

Note: Tried 3 cups rice : 2 lbs chicken. Spicier. Maybe try increasing milk.

Adapted from Mango and Curry Leaves

Marinade:

2.5 pounds boneless chicken breast, cut into cubes

2 tbsp ginger garlic paste

1 tbsp tandoori masala 

3 tsp ground coriander

2 tsp red chilli powder (or to taste)

1/2 tsp turmeric

1/2 tsp garam masala

1 tbsp kasoori methi

1/4 cup lemon juice

1 cup yogurt

1 tbsp 2 tsp salt

6 tbsp fried onion
1/2 cup chopped fresh cilantro

Rice:

4 cups basmati rice (we like to use sella basmati rice)

1 tbsp 2 tsp salt
4 green cardamom

1 black cardamom

1 cinnamon stick

1/4 cup milk with a pinch of saffron

1/4 cup canola oil + extra for drizzling
fried onions
fresh cilantro, chopped

Mix together all the ingredients for the marinade.  Add the chicken and mix well.  For best results, marinate overnight.

Wash rice and soak for at least 1/2 hour.

Preheat oven to 375 F.

Mix the milk with the saffron and set aside.

Fill a large pot with approximately 8 cups of water.  Add the salt, green cardamom, black cardamom and cinnamon stick.  Bring the water to a boil.

Drain the soaking rice and add to the boiling water.  Boil until the rice is 3/4 cooked.  Drain.

In the same pot, drizzle some oil on the bottom of the pot.  Add half of the marinated chicken and spread to cover the bottom of the pot.

Add half of the rice and spread.  Sprinkle some fried onions and chopped cilantro.

Spread the remaining chicken.  Top with the remaining rice.  Sprinkle with some fried onion and cilantro.

Using the end of a wooden spoon, make several holes by inserting the end all the way to the bottom of the pot.  This allows the steam to come up quickly.

Drizzle 1/4 cup oil and the saffron milk on top.  Cover tightly with foil and cover with lid.

Bake for 30-60 minutes. Check at the 30 minutes mark if the chicken is cooked through, rice is cooked and water has dried up at the bottom.  Gently mix.  Many people use a small plate to do this to avoid breaking the rice.  I use a large metal spatula.  Serve hot with raita or plain yogurt!