For a long time I have been reading and hearing about the Daring Baker and Daring Cooks forums. And then a few weeks back I registered for it and got accepted. This is my first challenge for that forum, and I am pretty excited!
For those of you who don’t know Daring kitchens, here’s a little about them :
In November 2006, two bloggers Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice, made pretzels using the same recipe and put it on their blogs. It was a big hit , and soon they were joined by a few more bloggers to make other delicious baked goods, using a common recipe. Soon this “little baking group” grew to a large number and thus the ‘Daring Bakers’ came into being.
Their journey continued and Daring cooks was formed as a way for thousands of enthusiastic home cooks to learn about delicacies in the world, right from the experts.
Their format is very simple. A cook and/or a blogger, hosts the challenge every month, giving a tried and tested recipe of a particular dish or a technique. Then all those who wish to participate have to make it and put it on their blog on the designated date. For the last two-three months, Indian cuisine has taken Daring Kitchen by a storm, and I’m lovin it!
Grace, one of our talented non-blogging Daring Kitchen members, was our Daring Cooks’ August hostess who shared with us some of her family’s tried and true Bengali Biryani recipes – all of them delicious and all of them prepared fresh from our own kitchens!
It also co-coincided with Ramzan and Eid, and Biryani is a favourite fast-ending meal for them. There are several regional variations of making Biryani, with lamb, chicken, fish and even vegetables. The most popular ones are Rasjasthani Biryani, the Punjabi specialty Tangdi Biryani, the Nalli Rogini Biryani of Lucknow, the Malabar Prawn Biryani of South India, Niyamat-e-arab-Biryani of Hyderabad and many more.
The current challenge was a Bengali Chicken Tikka Biryani. Delicate and flavorful. Chunks of chicken marinated for hours, half-cooked and then layers of chicken and rice steamed together, till all the flavors get equally distributed.
The process is somewhat time-consuming, and the list of ingredients is long. But worry not, because although it looks daunting, it is very easy. Everybody who eats it falls in love with the beautifully blended spice curry and the chicken-rice combination. And it makes great leftovers, can be frozen even for two months.
So go ahead, make this exotic Biryani and bring the aromas of a Mughlai kitchen right into your home.
Chicken Tikka Biryani recipe
Ingredients :There are several common ingredients for the chicken marination and the final gravy. But I have shown it separately for simplicity while cooking.
For marinating chicken:
- 1/2 kg boneless, skinless chicken breast, chopped
- 1 tablespoon tandoori masala powder
- 1/2 teaspoon turmeric powder
- ½ teaspoon curry powder
- 1/2 teaspoon garam masala powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 3 tablespoon yogurt
- 2 teaspoons lemon juice
- few drops of food coloring (optional)
- 4 cloves of garlic minced fine
- 1 inch ginger, peeled and minced fine.
- 1/2 teaspoon of salt