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Chicken Tikka Biryani Restaurant Style | Chicken Tikka Biryani Recipe | Easy Chicken Tikka Biryani | Chicken Tikka Biryani Recipe | Chicken Biryani | Simple Chicken Biryani Recipe for Beginners | Tikka Biryani
Ingredients for Chicken Tikka Biryani:
For making Chicken Tikkas:
- Boneless Chicken - 500-600 gms (cut into large Tikka pieces)
Marination for Chicken Tikkas- - 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 be used but in case not available, blend 2 medium-150 gms red tomatoes and use for this recipe)
tbsp (Readymade tomato purée can
- Whisked Curd/Yogurt- 3 tbsp
Turmeric Powder- 1/2 tsp
Red Chilli Powder- 1 tsp
Biryani Masala Powder- 5 tsp
Green Chillies, chopped- 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
Whole spices:
Green Cardamom-4
Cloves- 4
Cinnamon-2
Shahjeera- 1/2 tsp
Water- 1.5 litres
- Salt- 1.5 tbsp
For the Biryani:
- Saffron Milk 10-12 saffron strands soaked in warm milk
- 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.
- Whisk the curd/yogurt.
Process:
To cook the Chicken Tikkas:
- 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.
- Repeat the same for the next batch too.
To make 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 (in case you are adding fresh tomato purée cook for 2-3 mins).
- 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.
To cook the 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. This should take 8-9 mins.
Strain the water & keep the rice aside on a big plate.
To 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 rice.
Close 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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22 авг 2024
