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!
1tspSaffron food colour or Zarda colourMix it with 1/2 cup water
Chopped Corriander leavesAs desired
Chopped Mint leavesAs 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