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Chicken Tikka Biryani | Soha in the Kitchen

Chicken Tikka Biriyani

Chicken tikka biriyani is spicy and mouth watering, tandoori style biryani can be a special treat for your beloved one. Chicken Tikka Biryani Recipe is the famous Indian delicacy of Punjabi Cuisine.It is also very appetizing for lunch and dinner.
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Prep Time 2 hours
Cook Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Course Main Course
Cuisine Indian
Servings 6 people

Ingredients
  

For making Chicken Tikka you will need:

  • 1 kg Chicken pieces
  • 2 tablespoon vinegar
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 tablespoon garam masala
  • 2 teaspoon chilli powder
  • 1 teaspoon Kashmiri chilli powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper powder
  • 2 tablespoon oil

For making gravy

  • 1 cup sliced onion
  • 3 tomatoes chopped
  • 1 teaspoon salt
  • 2 teaspoon chilli powder
  • 1 tablespoon Coriander powder
  • 5 tablespoon curd

For making rice

  • 4 cups basmati rice soaked for 30 minutes
  • 1 bay leaf
  • 4 Cardamom
  • 2 inch cinnamon
  • 5 cloves
  • 2 teaspoons ghee
  • 2 teaspoon salt
  • 2 teaspoon ginger and garlic paste
  • 1 cup Coriander leaves
  • 1 cup mint leaves
  • 1 cup fried onions
  • 1/2 teaspoons yellow colouring

Instructions
 

For Chicken Tikka

  • Marinate chicken pieces with rest of the ingredients for minimum 45 minutes. Heat 4 tbsp oil in a saucepan and cook chicken till it is fully done. Transfer to a bowl. Heat a coal and when its done place it in a small cup. Keep this into the chicken bowl, add 1 teaspoon ghee/oil into the small cup and cover with a lid immediately.
  • Heat a pan with 1/2 cup of oil and fry the onions until golden brown.
  • Add salt and chopped tomatoes. Saute till it gets mashed. Add chilli powder and Coriander powder. Saute it will. At last, add curd and mix it well. Add the smoked chicken and mix it again. Switch off the flame.

For preparing rice

  • Boil 4 cups of water add all the spices, ghee, ginger garlic paste, rose water and salt. When it starts boiling add the soaked rice.
  • Cook until its done.
  • Spread one layer of cooked rice and add chicken tikka, sprinkle some Coriander, mint and fried onions. Mix food colouring and rose water together. Splash some rose water over the layer.
  • Repeat step 2 with the rest of the rice. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
  • Cook on medium-high heat for 10 minutes. Switch off the gas and let the biryani stay covered for another 15 minutes.
  • Serve hot with your favourite raita