Indian
Indian - Biryani and Rice
Chicken Tikka Biryani (Takeaway Style)
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 250g Pilau Rice - Cooked and cooled
- • 100g Chicken Tikka
- • 2 tablespoons Vegetable Oil
- • 1/4 finely chopped (80g) Brown/White Onion
- • 1 teaspoon Garlic Paste
- • 1 chopped Green Finger Chillies
- • 1 tablespoon Tomato Paste
- • 2 teaspoons Mix Powder / Curry Powder
- • 1 teaspoon Salt
- • 1/4 teaspoon Cumin Seeds
- • 1/4 teaspoon Fenugreek Leaves (Kasoori Methi)
- • sprinkle Fresh/Chopped Coriander
- • 1/4 teaspoon Garam Masala Powder
Preparation Steps
1
Phase 1
Add the oil and onions to a pan on a medium high heat and cook until brown and starting to crisp stirring frequently
2
Phase 2
turn the heat down to medium, add in the garlic paste, chillies and the tomato paste. Mix through and allow to cook for around 30 seconds to remove the bitterness
3
Phase 3
add the spice mix, salt, cumin seeds and methi. mix through well and allow to simmer for a minute, stirring frequently
4
Phase 4
add in the sliced chicken tikka and rice, stir through well and allow to cook through for 2-3 minutes stirring gently but frequently
5
Phase 5
sprinkle over the fresh chopped coriander and the garam masala, stir through and serve