Fusion Mix Biryani Recipe

Prepare tikka marinade

In a large bowl combine 250 g yogurt, 2 tbs ginger-garlic paste, 2 tsp ground cumin, 2 tsp ground coriander, 2 tsp kashmiri chili, 1 tsp turmeric, 2 tsp salt, 2 tbsp oil, 2 tbsp lemon juice and optional red food color. Divide marinade into two portions: about 2/3 for chicken tikka and 1/3 for lamb tikka.

Marinate chicken thigh pieces with the larger portion of tikka marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate lamb pieces with the smaller portion of tikka marinade. Cover and refrigerate for at least 2 hours, preferably overnight.

Prepare tandoori chicken

In a bowl combine 100 g yogurt, 1 tbs ginger-garlic paste, 1 tsp garam masala, 1 tsp chili powder, 1 tbs lemon juice, 1 tbs oil and 1/2 tsp salt. Rub this marinade thoroughly into the chicken leg pieces, covering under the skin where possible. Refrigerate for 2–6 hours.

Prepare minced meat (keema)

Season 300 g mince with 1 tbs ginger-garlic paste, 1/2 tsp turmeric, 1 tsp ground coriander, 1 tsp salt and 1 tbsp yogurt. Mix well and refrigerate 30–60 minutes to let flavors bloom.

Heat a grill pan or oven to 220°C (425°F). Thread or arrange chicken tikka and lamb tikka on a tray. Grill or broil for 10–12 minutes, turning once, until slightly charred but cooked through (internal chicken temp 74°C). Rest 5 minutes and set aside.

Cook tandoori chicken: place leg pieces on a tray and roast at 200–220°C for 25–30 minutes until cooked through and charred at edges (or grill). Rest and keep warm.

In a heavy skillet, heat 1 tbsp oil over medium-high heat. Add the marinated mince and sear, breaking up lumps. Cook 8–10 minutes until browned and most moisture evaporated. Adjust salt and set aside. (This keema will be layered into the biryani.)

Bring about 1800 ml water to a rolling boil in a large pot. Add 1 tbsp salt, bay leaves, cardamom, cloves and cinnamon.

Add 500 g rinsed basmati rice to boiling water. Stir once, cook uncovered for 6–7 minutes until rice is 70–80% cooked (grains still have a slight bite). Drain rice in a colander and spread briefly to stop cooking.

In a heavy, wide pot suitable for dum (a Dutch oven or heavy-bottomed pot) heat 4 tbsp ghee or oil over medium heat. Add thinly sliced onions and fry, stirring, until deep golden brown and crisp (about 12–15 minutes). Remove half the fried onions and reserve as birista for garnish.

To the remaining onions in the pot add 2 tbs ginger-garlic paste and sauté 1–2 minutes until fragrant. Add chopped tomato, 3 tbsp yogurt, 2 tsp biryani masala, 1 tsp salt and cook 4–5 minutes until oil separates and tomato softens.

Stir in chopped coriander and mint and sliced green chilies. Spread this masala base evenly across the bottom of the pot.

Layering: arrange half of the par-cooked rice over the masala base in an even layer. Scatter half of the cooked mince (keema) evenly. Break the grilled chicken tikka and lamb tikka pieces into large chunks and place over the rice along with the tandoori chicken pieces (you can keep whole or chop larger pieces).

Sprinkle half of the reserved fried onions, half the chopped coriander and mint, 1/2 tbsp lemon juice and drizzle 1 tbsp ghee over this layer. Also drizzle half of the saffron-milk mixture (see next section).

Top with the remaining rice to form a final layer. Scatter remaining minced meat, remaining tikka pieces if any, remaining fried onions, coriander, mint, lemon juice and the rest of the saffron-milk. Drizzle remaining 1 tbsp ghee over top.

Soak saffron strands in 3 tbsp warm milk for 5–10 minutes to release color and aroma.

Pour the saffron-milk as indicated while layering. Seal the pot tightly with a heavy lid or with foil and place a tight-fitting lid on top to trap steam.

Dum cooking: place the sealed pot on a low-heat diffuser or tawa (griddle) and cook on very low heat for 25–30 minutes to allow flavors to marry and rice to finish cooking through with gentle steam. Alternatively, bake the sealed pot at 160°C (320°F) for 25 minutes.

After dum, turn off heat and let rest sealed for 10 minutes. Open carefully to avoid hot steam. Gently fluff the rice with a wide spatula to mix layers slightly, taking care not to break grains.

Garnish with reserved fried onions, fresh coriander sprigs, mint leaves and a final drizzle of ghee. Serve hot with raita and a wedge of lemon.