Smokey Tikka Biryani

Name: Smokey Tikka Biryani
Cuisine: Indian
Ingredients: 750 grms chicken; to taste Salt; 1 )2 tsp turmeric powder; 1 tbsp red chilli powder; 3 tsp Tikka masala/tandoori masala; 1/2 cup thick curd; Red food coloured; 1 tbsp ginger garlic paste; Charcoal for smoke; 450 grms basmati rice; 5 cardamoms; 5 cloves; 7-8 cups water; 1 star anise; 2 bayleaf; 1 tsp Shahi zeera; 1 cinnamon Stick; 2 tbsp ghee; 1 tbsp ghee; aluminum foil; 2 medium onions very thinly sliced; 5 tbsp oil; 2 tbsp ginger garlic paste; to taste Salt; 1 cup curd; 4-5 green chillies; 1 tsp turmeric powder; 2 tsp red chilli powder; 3 tsp biryani masala; 1/2 cup mint leaves

Sonalkar's Kitchen @Sonalkar_9096

Tikka Biryani Is An Authentic Traditional And Mughlai Dish Rich In Flavours.It Is A Tempting Combination Of ChickenTikka And Biryani.#eid2020

Sonalkar's Kitchen @Sonalkar_9096

Tikka Biryani Is An Authentic Traditional And Mughlai Dish Rich In Flavours.It Is A Tempting Combination Of ChickenTikka And Biryani.#eid2020

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Ingredients

For marination
750 grmschicken
to tasteSalt
1)2 tsp turmeric powder
1 tbspred chilli powder
3 tspTikka masala/tandoori masala
1/2 cupthick curd
Red food coloured
1 tbspginger garlic paste
Charcoal for smoke
For rice
450 grmsbasmati rice
5cardamoms
5cloves
7-8 cupswater
1star anise
2bayleaf
1 tspShahi zeera
1cinnamon Stick
2 tbspghee
For biryani masala
1 tbspghee
aluminum foil
2medium onions very thinly sliced
5 tbspoil
2 tbspginger garlic paste
to tasteSalt
1 cupcurd
4-5green chillies
1 tspturmeric powder
2 tspred chilli powder
3 tspbiryani masala
1/2 cupmint leaves
1/2 cupcorinder leaves
1lemon

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Steps

1

Take a mixing bowl add salt+ turmeric powder+ red chilli powder+tikka masala powder+red food colour+ ginger garlic paste+thick curd and mix well.
Add chicken pieces and mix again. leave in refrigerator for an hour.soak rice in water for 30 mins.
2

Rinse the soaked basmati rice 3 times.Add water+salt+ bay leaves+Shahi jeera+ cloves+ cardamom+ mint leaves+ coriander leaves+ ghee and mix well and taste it add salt if required. Cook until the rice is 80 percent done or switch off when the rice has still some moisture.
3

Take a heavy bottomed vessel and pour oil add whole spices and saute for 1 min add thinly sliced onion and saute untill light brown.
4

Add ginger garlic paste+ turmeric powder+red chilli powder+biryani masala+ medium thick curd+mint leaves+coriander leaves+ lemon juice and mix well.give charcoal smoke.
5

Cook on a slow flame until the oil separates. Then take out half of the gravy along with the pieces and keep aside.Add half of the 80 percent cooked basmati rice and spread it evenly. add some mint leaves,+coriander leaves+fried onions+ghee.
6

Put the remaining gravy on top of the rice layer and repeat the process with the remaining boiled rice.
7

Cover the vessel with a damp cloth or an aluminium foil and place the lid.Cook on a very slow flame for 10 to 15 minutes and turn off the flame. Leave for 15 to 20 minutes and serve.
8

Serve with salad.i have take zucchini/cucumber sliced and some ice lettuce chopped add salt lemon juice mix it well my salad is ready.