Biryani is considered as the pride of Hyderabad. Chicken tikka biryani is also a famous Indian delicacy of Punjabi cuisine.
Recipe Tags
Non-veg
Medium
Others
Mughlai
Boiling
Sauteeing
Main Dish
Healthy
Ingredients Serving: 4
For marination:-
Chicken- 1/2 kilograms
Yogurt- 2 tablespoons
Red chilli powder- 1tablespoons
Coriander & cumin powder -1 tablespoon each
Garam masala-1/2 tablespoon
Turmeric-1/4 tablespoon
Pepper powder-1tablespoon
Ginger/garlic paste-1tablespoon
Lemon juice-1 tablespoon
Food colour-1/2 tablespoon
Salt-1tablespoon
FOR GRAVY:-
Onion-1chopped
Brown onion -1 (for garnishing)
tomato-1
Whole spices
Cumin seeds-1 tablespoon
Ginger/garlic paste-2 tablespoon
Green Chillies-2
Yogurt-1cup
Cilantro and mint leaves
Red chilli powder/coriander powder/garam masala powder-1/2 tablespoon each
For Rice:- Rice -2cups
Cumin seeds-1 tablespoon, Pepper corns-1/2 tablespoon, Bay leaf- 1, Salt - as per taste, oil
Instructions
Marinate the chiken with all the ingredients and keep it aside for 15 minutes.
Put oil in a pan, add the marinated chiken and close the lid to cook it.
In a pan add cumin seeds and once the seeds starts spluttering, add onion.When the onion turns brown put tomato, all the other ingredients and saute it for 5-6minutes than the chiken pieces & garnish it with cilantro n mint leaves.
Light a piece of coal & place it on the foil paper in the centre of the dish & put few drops of ghee or clarified butter to lit the coal and put the lid on so that the chiken will immerse all the smoke retained inside.
Rinse 2 cups rice and soak them for about 15 minutes. Cook the rice untill its 3/4th done with all the ingredients listed above.
In a pot put the tikka masala first, then some fried onions, cilantro and mint leaves. Again put the rice, fried onions, food colour and drizzle 1 tablespoon ghee. Cover the pot tightly and let it cook on slow flame for about 10 minutes.
Finally your chicken tikka biryani is ready. Serve hot along with raita.
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Marinate the chiken with all the ingredients and keep it aside for 15 minutes.
Put oil in a pan, add the marinated chiken and close the lid to cook it.
In a pan add cumin seeds and once the seeds starts spluttering, add onion.When the onion turns brown put tomato, all the other ingredients and saute it for 5-6minutes than the chiken pieces & garnish it with cilantro n mint leaves.
Light a piece of coal & place it on the foil paper in the centre of the dish & put few drops of ghee or clarified butter to lit the coal and put the lid on so that the chiken will immerse all the smoke retained inside.
Rinse 2 cups rice and soak them for about 15 minutes. Cook the rice untill its 3/4th done with all the ingredients listed above.
In a pot put the tikka masala first, then some fried onions, cilantro and mint leaves. Again put the rice, fried onions, food colour and drizzle 1 tablespoon ghee. Cover the pot tightly and let it cook on slow flame for about 10 minutes.
Finally your chicken tikka biryani is ready. Serve hot along with raita.
INGREDIENTS
SERVING: 4
For marination:-
Chicken- 1/2 kilograms
Yogurt- 2 tablespoons
Red chilli powder- 1tablespoons
Coriander & cumin powder -1 tablespoon each
Garam masala-1/2 tablespoon
Turmeric-1/4 tablespoon
Pepper powder-1tablespoon
Ginger/garlic paste-1tablespoon
Lemon juice-1 tablespoon
Food colour-1/2 tablespoon
Salt-1tablespoon
FOR GRAVY:-
Onion-1chopped
Brown onion -1 (for garnishing)
tomato-1
Whole spices
Cumin seeds-1 tablespoon
Ginger/garlic paste-2 tablespoon
Green Chillies-2
Yogurt-1cup
Cilantro and mint leaves
Red chilli powder/coriander powder/garam masala powder-1/2 tablespoon each
For Rice:- Rice -2cups
Cumin seeds-1 tablespoon, Pepper corns-1/2 tablespoon, Bay leaf- 1, Salt - as per taste, oil
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