Chicken Tikka Biryani
Chicken Tikka Biryani
Chicken Tikka Biryani is a very delicious Biryani fusion. An amalgamation of two of the most favourite Desi food, Chicken tikka and biryani. This Biryani is very flavourful and the chicken has a smokey flavour to it. This Biryani takes a little more time than the regular Biryani as the Chicken needs to be cooked separately. This Biryani is definitely a crowd pleaser and if you are a Biryani lover, do give this Biryani a try!
Ingredients
- 3 cups Rice Wash and soak for about 30 minutes
- 1 kg Chicken Make slits in the chicken
- 4-5 Potatoes Cut in 4s or 2s
Chicken Tikka Marination
- 2 tbsp Ginger & Garlic paste
- 1 tbsp Red Chilli Powder
- 1 tbsp Kashimiri Chilli powder
- 1 tsp Chaat Masala
- 1 tbsp Roasted Cumin powder
- 1/2 cup Yogurt
- 2 Lemons Squeeze lemon juice
- 1 tsp Tandoori food colour or orange colour
- 1/4 cup Oil
- Salt According to taste
Biryani Masala
- 3 Onions Finely sliced
- 4 Tomatoes Chopped
- 1 cup Oil
- 1.5 tbsp Ginger & Garlic paste
- 5-6 Green Chillies
- 1/4 bunch Mint leaves Chopped
- 1/2 bunch Corriander leaves Chopped
- 1/2 cup Yogurt
- 1 tbsp Black peppercorns
- 1 tsp Cloves
- 5 Green Cardamom (Elaichi)
- 4 Cinammon sticks
- 3 Bay leaves
- 3 Black Cardamom
- 1 tbsp Red Chilli Powder
- 1 tsp Kashmiri Chilli Powder
- 1 tsp Tumeric Powder
- 1 tsp Corriander Powder
- 1 tbsp Garam Masala Powder
- 1 tsp Cumin Powder
- Salt According to taste
Biryani Garnishing
- 1 tsp Saffron food colour or Zarda colour Mix it with 1/2 cup water
- Chopped Corriander leaves As desired
- Chopped Mint leaves As desired
Instructions
Chicken Tikka Marination and Preparation
- Marinate the Chicken with all the spices, yogurt, lemon juice and oil for about 2 hours. Before baking or pan frying the chicken keep some of the Chicken Tikka Masala aside to put in the Biryani Masala
- Smoke the marinated chicken with a piece of coal
- Preheat oven at 180° C (350 F)
- Now bake the Chicken for about 20-30 minutes and turn on the top grill for the nice char in the last 5 mins
- If you don't want to bake you can also cook the chicken in a pan
Biryani Preparation
- Parboil the Rice, strain and keep aside
- Partially boil the Potatoes and keep aside
- Now pour oil in a dish and fry the onions until golden brown
- Add the ginger & garlic paste and fry for about 1 minute
- Add all the whole spices, powdered spices, left over tikka masala from the marination, salt and stir well
- Add the tomatoes and cover the dish and let it cook for about 5-7 minutes on medium to low heat
- Open the dish and the tomatoes should be soft and able to dissolve
- Add 1/2 cup of water if the gravy gets dry
- Add the yogurt and mix well
- Add corriander leaves, mint leaves and green chillies and cook for about 5 minutes
- Add the potatoes to the gravy and cook until the potatoes are soft
- When the oil floats, your Biryani Masala gravy is ready
Biryani Layering
- Use a deep dish for layering. Oil the inside of the dish before layering
- Add a layer of the rice
- Put a layer of the Biryani gravy masala along with the potatoes
- Add the Chicken tikka pieces over the masala, don't mix it together
- Add the final layer of rice
- Now pour the Saffron colour mixture over your rice
- Garnish the top layer with corriander and mint leaves
- Cover the lid and let it cook on steam (dum) for about 15 minutes on low flame
- Remove the lid, the Biryani is ready to serve
- Serve with seasoned yogurt (Raita) and salad
Video
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