Chicken Tikka Biryani
Biryani can be made in various ways. This chicken tikka biryani is another unique way to make a delicious biryani. Chicken tikka biryani is loved by everyone, especially, the people who love spicy food. Chicken tikka biryani is a treat for them. Chicken tikka biryani is combination of chicken tikka and biryani. Chicken tikka biryani is made with both chicken tikka and biryani masala which makes chicken tikka biryani worth eating.
Chicken tikka biryani is very spicy and tangy. Chicken tikka biryani is rich in proteins, carbohydrates and other important nutrients which make it a complete meal. You can serve chicken tikka biryani with green raita or green chutney. You can also have chicken tikka biryani with simple yogurt and salad. Chicken tikka biryani is very tasty and worth eating. Hope you like this tasty and easy recipe for chicken tikka biryani.
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For Chicken Tikka
Chicken (Tikka Cut): 4 pieces
Yogurt: 4 tablespoons
Lemon Juice: 2 tablespoons
Ginger & Garlic Paste: 1 tablespoon each
Raw Papaya Paste: 1 tablespoon
Chicken Tikka Masala: 1/2 packet
Chinese Chili Sauce: 1 tablespoon
Zarda / Orange Food Color: 1/4 teaspoon
Charcoal: 1-inch piece, for dum
Oil: 5 tablespoons
For Biryani Masala
Basmati Rice : 3 cups
Oil: 1 cup
Onion (sliced) : 1 medium
Ginger & Garlic Paste: 1 teaspoon each
Quorma Masala: 1/2 packet
Crushed Chili: 1 tablespoon
Iodized Salt: to taste
Yogurt: 2 cups
Green Chili: 3-4
Fresh Coriander (chopped) : 2 tablespoons
Fresh Mint (leaves) : 2 tablespoons
Lemon (sliced) : 4-5 medium
Zarda / Orange Food Color: 1/8 teaspoon
How to make Chicken Tikka Biryani
METHOD:
For Chicken Tikka Marination
Using a knife make cuts in chicken tikka pieces.
Combine all the ingredients in a bowl except the last two and rub it thoroughly onto the chicken pieces. Cover the remaining with marinade. Give it a koyle-ka-dum and allow it to marinate for at least 1 hour in the refrigerator.
Heat the oil & cook marinated chicken tikka on a high heat just to get a little color.
Add half a cup of water and cook with the lid covered for 15 minutes. After a few minutes flip to ensure even cooking on both sides. Cook until the meat is tender. Keep aside.
For Biryani Masala
Wash & soak Basmati Rice for at least 15 minutes.
Heat the oil in a large pot and fry the onions till they are golden in color.
To this add Ginger Paste, Garlic Paste, Quorma Masala, crushed chili, Iodized Salt and yogurt; cook for 4-5 minutes.
In a large pan bring 3 liters of water to a rapid boil; add 3 tbsp Iodized Salt and 2-3 lemons (sliced). Add the drained rice and boil till rice reaches do kanni stage. Strain.
Start layering the masala with the cooked chicken tikkas. Then sprinkle green chili, fresh coriander, fresh mint leaves, and lemon slices. Finally, top with the rice and sprinkle a pinch of orange food color. Leave for dum.
Mix gently and serve!
Posted By:
Seema Mazhar, Sargodha