Chicken Tikka Biryani

Name: Chicken Tikka Biryani
Cuisine: Indian
Ingredients: 1 kg Basmati Rice; 1 kg Boneless Chicken take mix of breast and leg pcs; For marination; 1/2 kg Hung curd; 2 tbsp ginger garlic paste; 2 tbsp Chicken Tikka masala; 2 tbsp Chicken tandoori masala; 1 tbsp Red Chilli sauce; 1 tsp Red Chilli powder; other ingredients; 10 tomatoes; 1 tbsp Chicken Tikka masala; 1piece cinnamon; 1 piece cardamom; 2 cloves; 1 Bay leaf; 4 capsicum cut in cubes; 4 onions cut in cubes; 2 tbsp Cashew paste; As needed Oil; For garnish; leaves Fresh mint; 1-2 Fried onions; 2 tbsp Pure ghee

Foodie Murtuz @cook_12184581

#BiryaniRecipe
Fusion of Tikka and rice gives an amazing dish

Foodie Murtuz @cook_12184581

#BiryaniRecipe
Fusion of Tikka and rice gives an amazing dish

Saved

Ingredients

1 kgBasmati Rice
1 kgBoneless Chicken take mix of breast and leg pcs
For marination
1/2 kgHung curd
2 tbsp ginger garlic paste
2 tbspChicken Tikka masala
2 tbspChicken tandoori masala
1 tbspRed Chilli sauce
1 tspRed Chilli powder
other ingredients
10tomatoes
1 tbspChicken Tikka masala
1piece cinnamon
1 piece cardamom
2 cloves
1Bay leaf
4capsicum cut in cubes
4onions cut in cubes
2 tbspCashew paste
As neededOil
For garnish
leavesFresh mint
1-2Fried onions
2 tbspPure ghee

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Steps

1

Soak the rice for 30 mins and cook the rice till half done and keep aside
2

Marinate the chicken with the ingredients mentioned in marination for atleast 1 hr
3

Take the tomatoes and add them in boiling water and blanch them. Blanching means adding in hot water and then immediately putting in cold water. This will remove the skin too. when tomatoes are cool grind them
4

In a kadai add oil and add the whole garam masala
5

Then add the marinated chicken and fry for sometime
6

Add the tomato puree and sautee
7

After sometime add the cubed onions and capsicum
8

Cook for 5 mins and add the cashew paste. The gravy will thicken
9

Layer half the rice in a pot and add our Tikka gravy
10

Top with the other half rice. Add the ghee and let the biryani dum- cook for 45 mins
11

Serve warm garnished with mint leaves and fried onions and onion tomatoe cachumbar/salad