1 ½ cups basmati rice (300 g), soaked for at least 20 minutes
1 bay leaf
½ teaspoon cumin seed
Biryani Assembly
1 ½ cups onion (200 g), carmelised
½ cup fresh coriander (20 g), finely chopped
1 tablespoon oil
1 cup water (200 mL), saffron-infused
Nutrition Info
Calories 466
Fat 14g
Carbs 50g
Fiber 3g
Sugar 13g
Protein 34g
How to Make It
1. Step
Preheat the oven 430˚F ( 220˚C).
2. Step
Combine all the chicken tikka ingredients and marinate in the fridge for at least 1 hour.
3. Step
Skewer the marinated chicken pieces on bamboo skewers, then place them over a baking tray lined with parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
4. Step
Reserve the chicken tikka marinade for later use.
5. Step
Bake the chicken skewers for about 15 minutes, until slightly dark brown on the edges and cooked throughout.
6. Step
Heat oil in a large pot over medium heat, then sauté the onions with the herbs and spices until just browned.
7. Step
Add in the chopped tomatoes and fry till soft.
8. Step
Pour in the yogurt, water, and reserved tikka marinade, and mix it well with the vegetables and spices.
9. Step
Bring the mixture to a boil, add in the chicken and cook for a further 4-5 minutes. Set aside.
10. Step
In a large pot, assemble your biryani in the following layers: ⅓ rice, ½ chicken curry, ½ caramelised onion, ½ coriander, ⅓ rice, oil, ½ of the saffron-infused water, ½ chicken curry, ⅓ rice, the rest of the saffron-infused water, ½ caramelised onion, and finally top with the remaining coriander.
11. Step
Simmer the biryani over a low heat for 10 minutes or until all the water is absorbed and the rice and chicken are heated throughout.
