Chicken Tikka Biriyani

Name: Chicken Tikka Biriyani
Total time: 5400 s
Yield: 2 people
Cuisine: Indian
Ingredients: 500 gms boneless chicken; 4 cups basmati rice; 3 finely chopped onion; 2 tbsp ginger paste; 2 teaspoons garlic paste; 1 chopped tomato; 3 tsp green chilli paste; 1 tsp black pepper powder; 2 tsp kashmiri mirchi powder; 1 tsp jeera power; 2 tbsp dhaniya powder; 1 tsp whole jeera seeds; 2 tbsp lemon juice; 2 tbsp haldi powder; 2 bay leaves; 1 each Whole garam masala; 3 tbsp biriyani masala; 1 tbsp tandoori masala; 1 tbsp sugar; to taste Salt according; 1/2 cup mustard oil; 2 tsp refined oil; 2 tbsp ghee; 1 tsp kasuri methi; 1/2 tsp Keora water optional

Sunita Biswas Dhar @SBD_22_2010

Kolkata

#New
I love to cook so most of the time try to cook traditional as well as experimental dish. Today I have cooked Chicken tikka biriyani.

Sunita Biswas Dhar @SBD_22_2010

Kolkata

#New
I love to cook so most of the time try to cook traditional as well as experimental dish. Today I have cooked Chicken tikka biriyani.

Saved

Ingredients

1hr 30 mins

2 people

500 gmsboneless chicken
4 cupsbasmati rice
3finely chopped onion
2 tbspginger paste
2 teaspoonsgarlic paste
1chopped tomato
3 tspgreen chilli paste
1 tspblack pepper powder
2 tspkashmiri mirchi powder
1 tspjeera power
2 tbspdhaniya powder
1 tspwhole jeera seeds
2 tbsplemon juice
2 tbsphaldi powder
2bay leaves
1 eachWhole garam masala
3 tbspbiriyani masala
1 tbsptandoori masala
1 tbspsugar
to tasteSalt according
1/2 cupmustard oil
2 tsprefined oil
2 tbspghee
1 tspkasuri methi
1/2 tspKeora water optional

Saved

Steps

1hr 30 mins

1

Marinate chicken with lemon juice, haldi powder,jeera powder, 1dhaniya powder, salt, black pepper powder, Kashmiri mirchi powder, tandoori masala powder and keep for 30 mins or overnight.
2

In the meantime cook rice and into the rice water add sufficient salt, sugar and 2 tsp refined oil. Rice should be 80% cooked and as rice is cooked drain water and keep aside.
3

Preheat oven for 10 mins then bake chicken pieces for 20 mins in the oven at 200°c or saute chicken pieces in a kadhai. Chicken should be tender and tikka should turn golden brown.
4

After marinated time now heat kadai and add mustard oil. When smoke comes out from oil now one by one add bay leaves, whole garam masala, onions, ginger paste, garlic, green chilli paste and saute for 7 mins after that add tomatoes, Salt, sugar, 1 tbsp dhaniya powder, Kashmiri powder, haldi powder and cook well until oil starts to discharge from the masala.
5

Now add baked chicken tikka pieces in the gravy and coat each piece well with masala now add 1 cup water to make little gravy. As gravy becomes thick now add kasuri methi and stir it well. Give 5 mins rest.
6

Now in a heavy bottom vessel add ghee and layer rice then sprinkle biriyani masala and add layer of chicken tikka pieces repeat the process until full rice and chicken tikka pieces are arranged fully. On top add ghee cover the lid and keep it on tawa for giving dum for 15 mins. After required time give some standing time to rest then serve it with raita or tomato chutney.