Chicken Tikka Biryani

Name: Chicken Tikka Biryani
Yield: 4 servings
Cuisine: Indian
Ingredients: 500 gm chicken; 500 gm basmati rice (prefer any brand but golden packet); 3 tbsp mustard oil; 2 tbsp ginger garlic paste; 1 tsp red chilli powder; 600 gm Hung curd; 1/2 tbsp Coriander powder; 1 tsp Garam masala powder; To taste salt; 1 tsp Kasturi methi; 2 tsp Lemon juice; 1 kg fried onions; 3 big cardamom; 5 green cardamom; 5 Cloves; 7 Black pepper corn; 1 inch Cinnamon stick; 10 green chillies; 1/2 lemon; 5 tbsp salt; 1 tbsp oil; 50 gm ghee; 50 gm butter; 100 gm cream; 1 tbsp oil; 3-4 dry red chilli; 1 tbsp Ginger garlic paste; 1/2 tsp red chilli powder; 1 tsp dhaniya(coriander) powder; 4 tomatoes puree

Tasneem Khan @tasneemkhan

Ghaziabad

#eid2020
It's one of my loved dish with lots of secrets revealed..

Tasneem Khan @tasneemkhan

Ghaziabad

#eid2020
It's one of my loved dish with lots of secrets revealed..

Saved

Ingredients

4 servings

500 gmchicken
500 gmbasmati rice (prefer any brand but golden packet)
For chicken marination
3 tbspmustard oil
2 tbspginger garlic paste
1 tspred chilli powder
600 gmHung curd
1/2 tbspCoriander powder
1 tspGaram masala powder
To tastesalt
1 tspKasturi methi
2 tspLemon juice
For barista
1 kgfried onions
For cooking rice
3big cardamom
5green cardamom
5Cloves
7Black pepper corn
1 inchCinnamon stick
10green chillies
1/2lemon
5 tbspsalt
1 tbspoil
For jhol
50 gmghee
50 gmbutter
100 gmcream
For gravy
1 tbspoil
3-4dry red chilli
1 tbspGinger garlic paste
1/2 tspred chilli powder
1 tspdhaniya(coriander) powder
4tomatoes puree
For layering
as neededkewra water
as neededrose water
as neededchopped coriander leaves
as neededchopped mint leaves

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Steps

1

For marination take a big bowl add mustard oil all the mentioned masala, kasuri methi, salt, lemon and hung curd mix well with hands than add boneless washed chicken marinate well cover with cling film and refrigerate it overnight then the next day grill it and cook
2

For Barista finely slice onions and fry them till golden brown
3

Biryani jhol in a pan add ghee, butter let it melt then add cream mix well switch off the gas let it cool and keep ready
4

Soak rice for atleast 45min then in a patila add water let it boil add whole spices, chillies mentioned let it cook then remove all the spices and add rice and let it cook till 70%is done
5

In a handi add oil let it heat then add dry chilli, cumin seeds let it crackle then add ginger garlic paste, chilli powder, coriander powder, little water and cook then add barista, tomato puree mix well let it cook for while then add tikkas, leftover marination mix well, add salt if needed once it leaves rogan remove it in a bowl for later use.. then layer rice, jhol, mint and coriander chopped, rogan, drops of kewra and rose water
6

Cover with foil paper and keep in dum till foil changes let it stay for 1/2 hr then before serving heat again and serve it with raita or onions

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Cooksnaps

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Tasneem Khan @tasneemkhan

on May 23, 2020 08:42

Ghaziabad

baking has bn a hobby for me.. n now bcoz of cookpad n cookpad ongoing contest m jst improving n learning new things which is bang onn... m getting myself into more wth chocolates this days lets c how far it goes..❤❤