Chicken Tikka Biryani Restaurant Style | Easy Chicken Tikka Biryani | Simple Chicken Biryani Recipe |

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Ingredients for Chicken Tikka Biryani:

For making Chicken Tikka:

Boneless Chicken – 500-600 gms (cut into large Tikka pieces),- Kashmiri Chilli Powder- 4.5 tsp,Garam Masala Powder- 3/4 tsp,Ginger Garlic paste- 2 tsp,Thick Curd/Yogurt- 4 tbsp,Lemon Juice- 2 tsp,Salt- 1 tsp,Refined Oil- 2 tbsp.

For making the Gravy:

  • Onions, sliced- 2 medium (150 gms),Ginger Garlic paste- 1.5 tsp,Tomato Purée- 5 tbsp,Whisked Curd/Yogurt- 3 tbsp,Turmeric Powder- 1/2 tsp,Red Chilli Powder- 1 tsp,Biryani Masala Powder- 5 tsp,Green Chilies 2,Coriander leaves, chopped- 2 tbsp,Mint leaves, chopped or whole – 2 tbsp,Water- 150 ml,Salt- 1/4 tsp.

For cooking the Rice:

Basmati Rice- 500 gms,Green Cardamom-4,ClovSaffron Milk –  10-12 saffron strands soaked in warm milked- 4,Cinnamon-2,Shahjeera- 1/2 tsp,Water- 1.5 litres,Salt- 1.5 tbsp,Mint leaves- 2 tbsp.

Preparation:-

To marinate , use Chicken Tikka pieces or cut the tikka pieces from boneless thigh pieces and/or fillets as per your preference.Marinate the chicken tikkas with items specified and mix well. Set aside for 1 hr.

Take 1/2 cup of warm milk & soak 10-12 saffron strands. Mix it with a spoon and set aside.Slice 2 medium onions & chop the green chillies, coriander leaves, and mint leaves.Wash and soak the basmati rice for 30 mins before cooking.

Next ,Heat 2 tbsp oil in a pan and arrange the marinated tikkas side by side. Don’t crowd the pan, make it in 2 batches. Fry on high heat for 2 mins, flip the tikkas on the other side and continue to fry on high heat for 2 mins on the other side.Flip again on the other side and continue to fry on medium heat for 3 mins on each side.

For the Gravy:Heat 3 tbsp oil in a pan and add the sliced onions. Fry on medium heat for around 10 mins till light brown.Add the Ginger Garlic paste and fry on low heat for 2 mins.Now add the tomato purée, mix and fry on medium heat for a minute.Add all the spice powders and salt to season. Mix and cook on low heat for 2-3 mins.

Add the whisked curd/yogurt and cook on low heat while stirring for 3 mins till oil separates.Add the chopped green chillies, coriander leaves and mint, give a mix and cook on low heat for 1 min.Now add 150 ml water, give a mix and cook for 2 mins till the gravy is thick and oil separates. Set aside for use later.

For Rice:Wash & soak the Basmati Rice for 30 minutes.Boil 1.5 litres water in a pan on high flame.Add all the whole spices and 1.5 tbsp salt.Stir it well to dissolve the salt completely. The water must be very salty.Once it comes to boil, add the soaked rice & keep on high, turning it gently a few times till the rice is 90% done and takes 8-9 mins.Strain the water & keep the rice aside on a big plate.

For assemble the Biryani:

Take a flat bottom pot and brush with 1 tsp ghee on the base of the pot.Now arrange half of the cooked rice and spread the gravy uniformly on the rice.Arrange the fried chicken tikkas side by side on top of the gravy. Add the mint leaves over the tikkas and spread the balance cooked rice over this.Spread the the saffron milk on the riceClose with a lid and cook covered on DUM on low heat for 8 mins.Let it rest for 20 mins before mixing the rice and chicken evenly.

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