Chicken Tikka Biryani
Serves 1
Directions
- 1Add fresh curd to a bowl.
- 2Add ginger garlic paste, turmeric powder, kashmiri chilli powder, regular chilli powder, salt, garam masala powder, cumin powder, coriander powder, pepper and juice of a lemon.
- 3Mix everything nicely.
- 4Add a pinch of coloring agent and mix.
- 5Pour the marinate over the chicken pieces.
- 6Mix the chicken with the marinate.
- 7Marinate the chicken for an hour.
- 8Wash the rice.
- 9Pour water and soak it for an hour.
- 10Add water to a pot.
- 11Add soaked basmati rice.
- 12Add cinnamon, cloves, cardamom, shahi jeera, whole peppercorns, mace and bay leaf.
- 13Add salt and ghee.
- 14Mix everything together.
- 15Cook until the rice is about 95% done.
- 16Strain the rice and keep it aside.
- 17Add ghee and oil to a pan.
- 18Add cinnamon, cloves and cardamom.
- 19Add sliced onions and green chillies.
- 20Saute the onions and green chillies for about three to four minutes.
- 21Add the sliced tomatoes.
- 22Saute the tomatoes for about 5 minutes.
- 23Remove the sauteed onions and tomatoes.
- 24Add oil to the same pan.
- 25Cook the marinated chicken pieces.
- 26Cook the chicken for 10 minutes.
- 27Remove the chicken from the pan.
- 28Add the sauteed tomatoes and onions back into the pan.
- 29Cook this for 5 minutes.
- 30Add fried onions, chopped coriander leaves, mint leaves and cooked chicken.
- 31Close the pan and cook for about 10 minutes on low flame.
- 32Add a layer of cooked basmati rice in a deep pot.
- 33Add the cooked chicken tikka and spread it out evenly.
- 34Top the chicken pieces with fried onions, some chopped coriander leaves and some mint leaves.
- 35Add another layer of rice on top.
- 36Spread it out evenly.
- 37Gently press it down.
- 38Top it with fried onions, some coriander leaves and some mint leaves.
- 39Close the pot with an aluminum foil.
- 40Place it on dum for about 15 minutes.
- 41After 15 minutes, turn off the stove, remove the pot and leave it aside for about 5 minutes.
Ingredients
- 1.5 kg chicken with bone
- 1 cup curd
- 1 tbsp ginger garlic paste
- 0.5 tsp turmeric powder
- 1 tbsp kashmiri chilli powder
- 1 tbsp chilli powder
- 1.5 tsp salt
- 1 tsp garam masala powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp pepper
- 1 juice of lemon
- pinch orange color powder
- 2 cups basmati rice
- cinnamon
- cloves
- cardamom
- shahi jeera
- peppercorns
- mace
- bay leaf
- 1 tsp salt
- 1 tsp ghee
- 1 tbsp ghee
- 0.5 tbsp oil
- 2 tbsp oil
- 2 nos sliced onion
- 3 nos slit green chilli
- 2 nos sliced tomato
- fried onions
- coriander leaves
- mint leaves
Equipment
bowlwhiskpanspatulapotstraineraluminum foillid
Tips
- Cut the chicken into medium size pieces.
- Marinate with bone will add more flavor to the biryani.
- Marinate the chicken for about two to three hours or leave it overnight.
- Cook the rice until it is about 95% done.
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