Name: CHICKEN TIKKA BIRIYANI recipe by Shobha Keshwani at BetterButter
Prep time: 240 min
Cook time: 40 min
Total time: 280 min
Yield: 4
Ingredients: Boneless chicken .... 250 gms (cut into big chunks); Onion ...................... 2 cups (sliced); Ginger ................... 2 inch piece; Garlic .................... 10 cloves; Green chillies ....... 2-3 (add as per your taste); Mint leaves .......... 1/2 cup; Coriander leaves .. 1/4 cup; Yogurt .................. 1 cup; Basmati rice ......... 2 cups; Cashewnuts ......... 8 -10; Salt ................... to taste; Oil and ghee ..... as needed.; Orange food colour .... 2-3 pinches; Garam masala .......... 1/2 tsp; Turmeric powder ..... 1/4 tsp; Cumin powder ....... 1/2 tsp; Coriander powder .... 1/2 tsp; Black cardamom... 1; Cinnamon stick ... 1 inch piece; Bay leaves ... 2-3; Green cardamoms ... 3-4; Cloves ..... 3-4; Eggs................... 1 or 2 boiled (for garnishing)

Ingredients Serving: 4

Boneless chicken .... 250 gms (cut into big chunks)
Onion ...................... 2 cups (sliced)
Ginger ................... 2 inch piece
Garlic .................... 10 cloves
Green chillies ....... 2-3 (add as per your taste)
Mint leaves .......... 1/2 cup
Coriander leaves .. 1/4 cup
Yogurt .................. 1 cup
Basmati rice ......... 2 cups
Cashewnuts ......... 8 -10
Salt ................... to taste
Oil and ghee ..... as needed.
Orange food colour .... 2-3 pinches
Garam masala .......... 1/2 tsp
Turmeric powder ..... 1/4 tsp
Cumin powder ....... 1/2 tsp
Coriander powder .... 1/2 tsp
Black cardamom... 1
Cinnamon stick ... 1 inch piece
Bay leaves ... 2-3
Green cardamoms ... 3-4
Cloves ..... 3-4
Eggs................... 1 or 2 boiled (for garnishing)

Instructions

Clean the chicken breast and cut into large chunks, slightly bigger than the normal tikka pieces. Marinate them with yogurt, ginger garlic paste, orange food colour, salt and dry spice powders mentioned in the list. Refrigerate for 3-4 hrs.
Take half of the sliced onion and deep fry until nice and crisp. Set aside for garnishing. You can also make this in large quantity and store it for later use.
In a pan heat oil and saute the remaining onions to a light brown colour. Add the whole spices (cardamoms, cloves, cinnamon and bay leaves)
Make a paste of ginger, garlic, mint and coriander leaves, green chillies. Mix this with 2-3 spoons of curd and add to the onions. Add salt and simmer for a minute.
Now grill the chicken tikkas in a tandoor or in the oven. You can also pan-fry them until done.
Wash the Basmati rice and soak them for 20 -30 minutes.In a large pan cook the rice adding salt until three-fourths done. Drain and set aside.
Take few spoonfuls of rice and add the orange colour.
Fry the cashewnuts in a spoonful of ghee.
Heat oil and ghee (2 tbsps each) in a small pan to add while layering the biriyani. In a broad pan spoon a little heated oil and ghee, followed by half of the rice.
Spoon the prepared onion masala, place half of the chicken tikkas, sprinkle the deep fried crisp onion, some finely chopped mint and coriander leaves, cashewnuts and a spoonful of red coloured rice. Pour a spoonful of hot oil and ghee.
Repeat the same process again with the remaining ingredients. Cover with a lid and place the biriyani pot on a tawa for dum.
Garnish with a boiled egg and serve with onion raita or any other accompaniment like baigan ka salan/ mirchi ka salan.

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