Name: Chicken Tikka Biryani recipe by sharana shan at BetterButter
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Yield: 5
Ingredients: Chicken -1 kg; Coal-1 pieces to add a smoky flavour; Curd- half litre; Ghee -3 tbsp; Oil for cooking; Home made garam masala powder-2 tbsp; Whole garam masala-1 small cup; Basmati rice-1 packet; Chopped tomatoes- 2; Chopped onions- 2 medium sized; Fried onions to garnish; Dry fruits to garnish; Coriander leaves-1 cup; Mint leaves-1 cup; Red chilli powder-2 tbsp; Haldi powder-1 tsp; Chicken masala powder-1 tsp; Tandoori masala powder-1 tsp; Ginger garlic paste- 2 tbsp; Lemon juice- 1; 1 egg white; Jeera powder-1 tsp; Coriander powder-1 tsp; Saffron colour or saffron soaked in milk and 1 tsp of rose water

ABOUT Chicken Tikka Biryani RECIPE

Everybody normally prepares biryani, so here is the combination of hyderabadi biryani and chicken tikka together, it is called chicken tikka biryani.

Ingredients Serving: 5

Chicken -1 kg
Coal-1 pieces to add a smoky flavour
Curd- half litre
Ghee -3 tbsp
Oil for cooking
Home made garam masala powder-2 tbsp
Whole garam masala-1 small cup
Basmati rice-1 packet
Chopped tomatoes- 2
Chopped onions- 2 medium sized
Fried onions to garnish
Dry fruits to garnish
Coriander leaves-1 cup
Mint leaves-1 cup
Red chilli powder-2 tbsp
Haldi powder-1 tsp
Chicken masala powder-1 tsp
Tandoori masala powder-1 tsp
Ginger garlic paste- 2 tbsp
Lemon juice- 1
1 egg white
Jeera powder-1 tsp
Coriander powder-1 tsp
Saffron colour or saffron soaked in milk and 1 tsp of rose water

Instructions

Marinade the chicken with egg white, 1 tbsp of ginger-garlic paste, tandoori powder, garam masala powder, chilly powder, lemon juice and oil marinade for 15 mins, then grill it and set it aside.
For the masala: Take a wok, add ghee, then add chopped onions, chopped tomato. Saute this well then add chilli powder, garam masala powder, salt, jeera powder, coriander powder and little fried onions, mint leaves and coriander leaves and curd. Bring this to boil, then add 1 chicken stock cube and add fried tikka and mix for 5 mins. Give a smoky flavour to the gravy and set it aside.
For the rice: take a vessel and add water, then add whole garam masala. Once the water is boiled add lemon juice, then add basmati rice and half cook it, then drain the excess water.
For the final step: take a big wok, add ghee on the bottom, then add the gravy and on the top of it arrange the cooked basmati rice. Next add biryani colour on the top with a sprinkle of fried onions, coriander leaves, mint leaves and dry fruits. Keep it in sim for steaming.
Serve hot with raita or salad.

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