Chicken Tikka Biryani

Ingredients (26)

• ·kg Boneless chicken
• ·cup Thick hung or normal curd
• ·tbsp Ginger–garlic paste
• ·tsp Kashmiri red chilli powder
• ·tsp Turmeric
• ·tsp Cumin powder
• ·tbsp Coriander powder
• ·tsp Yellow chilli powder
• ·tsp Garam masala
• ·Lemon juice
• ·tbsp Mustard oil
• ·tsp Salt
• ·cup Basmati Rice
• ·Green cardamom
• ·Cloves
• ·Cinnamon
• ·Star anise
• ·Mace
• ·tsp Cumin seeds
• ·Tomato puree
• ·tbsp Biryani masala
• ·tsp Red chilli powder
• ·Fried onions
• ·Fresh mint
• ·Fresh coriander
• ·Ghee

1. 1

   Step 1: Marinate the boneless chicken in a bowl with curd, ginger-garlic paste, Kashmiri red chilli powder, turmeric, cumin powder, coriander powder, yellow chilli powder, garam masala, lemon juice, mustard oil, and salt. Mix well and let it marinate for 2-4 hours.

2. 2

   Step 2: Skewer the marinated chicken and cook it on a grill pan, oven, or tandoor over high flame until smoky, juicy, and lightly charred on the edges.

3. 3

   Step 3: Prepare the biryani rice by cooking soaked basmati rice with whole garam masala, green cardamom, cloves, cinnamon, star anise, mace, cumin seeds, and salt until 90% cooked. Strain and set aside.

4. 4

   Step 4: For the biryani masala base, sauté ginger-garlic paste, tomato puree, biryani masala, red chilli powder, coriander powder, and turmeric until the oil separates.

5. 5

   Step 5: In a handi, layer the biryani starting with a layer of masala, then chicken tikka pieces, followed by a layer of rice. Top with saffron milk or kewra water, fried onions, fresh mint, coriander, and a little ghee. Repeat for two layers.

6. 6

   Step 6: Cover the handi and cook on low flame for 10-15 minutes for dum cooking.