A flavorful and aromatic biryani dish featuring spiced chicken balochi tikka and fragrant rice, inspired by Balochi cuisine.
Ingredients
Balochi Tikka Masala
- 1 1/4tbspcoriander seeds, roasted and crushed
- 1 1/4tbspcumin seeds, roasted and crushed
- 1/2tbspred chilli powder
- 2tbspkarahi masala
- 1tspchaat masala
- 1/2tspblack pepper, fine ground
- 3/4tspgaram masala powder
- 1/2tbspkasuri methi
- 12tspFor karahi masala: Whole Spices: coriander seeds, 12 dried long red pepper, 36 black peppercorns, 12 tsp cumin seeds, Spice: 8 tsp red chili powder, 12 tsp coriander powder, 4 tsp salt(or as needed)
Balochi Tikka
- 2tbspcooking oil
- 1/2kgchicken
- 1/2cupwater
- 3/4tspsalt
- 5piecegreen chillies
- 1 1/2tbspginger, chopped
- 1 1/2tbspgarlic, chopped
- 1 1/2tbsplemon juice
- 1/2tbspfresh coriander, chopped
Rice
- 500grice, soaked
- 3clovecloves
- 1piececinnamon stick
- 1piecestar anise
- 1pieceblack cardamom
- 2piecegreen cardamom
- 1/2tbspsalt
- 2piecegreen chillies
- 1tbspcooking oil
Masala
- 1/8cupcooking oil
- 1/4tbspcumin seeds
- 1/4tspblack peppercorns
- 1piecebay leaf
- 1pieceonion, sliced
- 1/2tbspginger garlic paste
- 1/2tbspgreen chilli paste
- 1/2cupyogurt, whisked
- 1 1/2tbsplemon juice
- 3/4tspsalt
- 1tbspfresh coriander, chopped
- 1tbspmint leaves, chopped
- 1bundlefresh coriander, chopped
- 1bundlemint leaves, chopped
How to make Balochi Tikka Biryani
Prepare Balochi Tikka Masala
Combine all ingredients to make Balochi Tikka Masala.
Prepare Karahi Masala
Dry roast all whole spices, let them cool, and grind into a fine powder. Add in powder spices, mix well, and it's ready to use. (Alternatively you may use premade karahi masala.
Cook Balochi Tikka
Heat oil in a pan. Add chicken, water, and salt. Cook until the chicken changes color.
Cover and cook on low flame for 5 minutes, then on medium flame for 15 minutes or until the chicken turns golden brown.
Add green chillies, chopped ginger, and garlic. Mix well and cook until the ginger and garlic turn golden brown, about 4 minutes.
Turn off the flame, add half of the Balochi Tikka Masala, lemon juice, and coriander leaves. Cover and let it rest for 30 minutes.
Cook Rice
In hot water, add cinnamon, star anise, black cardamom, green cardamom, cloves, salt, green chillies, and oil. Mix well and bring to a boil.
Add soaked rice and cook until ¾ done. Strain and set aside.
Prepare Masala
Heat oil in a pan. Add cumin seeds, black peppercorns, and bay leaf mix well.
Add onion and fry until light golden, put in ginger garlic and green chilli paste mix well. Add remaining balochi tikka masala (reserve 1 tbsp for later).
Add yogurt, lemon juice and salt mix well and cook for 2 minutes. Sprinkle coriander and mint leaves mix well and reserve half quantity for later use.
For layering
In remaining masala add half Balochi Tikka pieces, coriander and mint leaves and half quantity of rice.
Pour the reserved gravy, coriander and mint leaves, remaining rice.
Place in remaining balochi tikka pieces, sprinkle 1 tbsp of balochi tikka masala and coriander leaves. Cover and give dum of low heat for 15 minutes. Serve with salad and raita.
Tips & Tricks
Adjust the level of spiciness by varying the amount of red chilli powder and green chillies.
