A delicious biryani recipe with Shawarma-like flavours!
SHAWARMA BIRYANI
Ingredients
Marination
400 grams chicken leg boneless
3 tbsps yogurt
1 tbsp browned onion paste
2 tsps garlic paste
1 tbsp Tata Sampann Chicken Masala
Salt to taste
1 tsp onion powder
2 tsps paprika powder
Crushed black peppercorns
½ lemon
1 tbsp oil
Rice
1 tbsp ghee
4-5 black peppercorns
2-3 cloves
3-4 green cardamoms
1 star anise
2 bay leaves
1 inch cinnamon stick
2 medium onion, sliced
1½ cups basmati rice, soaked and drained
Salt to taste
Crushed black peppercorns to taste
1 tsp garam masala powder
3 cups chicken stock
A large pinch of saffron, soaked in milk
¼ cup browned onions + for garnish
2 tbsps fried pine nuts + for garnish
Pickled carrot as required
Pickled beetroot as required
Coriander sprigs for garnish
French fries for garnish
Lavash for garnish
Aioli to serve
Method
1. Take the chicken pieces on a plastic sheet, cover it with another plastic sheet and bang it with a hammer to slightly flatten them. Transfer them into a bowl.
2. In the same bowl, add yogurt, browned onion paste, garlic paste, Tata Sampann Chicken Masala, salt and onion powder. Add paprika powder, crushed black peppercorns and squeeze lemon. Mix till well combined and set aside to marinate for 1-2 hours.
3. Heat ghee in a non-stick deep pan, add black peppercorns, cloves, green cardamoms, star anise, bay leaves, and cinnamon stick. Sauté till fragrant.
4. Add onions and sauté well. Cook till golden brown, sautéing occasionally. Add rice, salt, crushed black peppercorns, garam masala powder, and mix well.
5. Add chicken stock and mix well. Let it come to a boil, cover and cook till done.
6. Drizzle soaked saffron milk, browned onions, fried pine nuts and gently mix. Set aside.
7. Meanwhile, heat oil in a non-stick grill pan, place the chicken pieces on it, and grill till chicken is cooked on both sides.
8. Cut the cooked chicken into pieces, skewer onto a satay stick. Secure the tip with pickled beetroot and pickled carrot and place it on a serving plate.
9. Place the prepared hot rice on the same plate, sprinkle browned onions, fried pine nuts and soaked saffron.
10. Garnish with French fries, coriander sprig and lavash. Serve hot with aioli.
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