Name: Leftover Chicken Tikka Biryani recipe by Bethica Das at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 3
Ingredients: 1 cup Basmati rice, soaked in water for 30 minutes; 2 cups leftover chicken tikka; 2 tbsp. oil; 2 tbsp. ghee; 1 star anise; 1/2 blade of mace; 1" cinnamon stick; 2-3 green cardamoms; 4-5 cloves; 1-2 bay leaves; 1 onion; 1-2 green chilies, chopped; 1 tbsp. ginger-garlic paste; 1/2 tsp. turmeric powder; salt to taste; 1 tbsp. kashmiri red chili powder; 1 tsp. garam masala powder; 2 tbsp. tomato paste; 1/4 cup fried onions; handful of coriander & mint leaves, chopped; 12-15 roasted cashews & almonds; pinch of saffron immersed in 1/4 cup milk; 1 tsp. rose water

ABOUT Leftover Chicken Tikka Biryani RECIPE

Any leftover chicken tikkas can be turned into this yummy biryani. It will be a sure hit at any in-house party.

Ingredients Serving: 3

1 cup Basmati rice, soaked in water for 30 minutes
2 cups leftover chicken tikka
2 tbsp. oil
2 tbsp. ghee
1 star anise
1/2 blade of mace
1" cinnamon stick
2-3 green cardamoms
4-5 cloves
1-2 bay leaves
1 onion
1-2 green chilies, chopped
1 tbsp. ginger-garlic paste
1/2 tsp. turmeric powder
salt to taste
1 tbsp. kashmiri red chili powder
1 tsp. garam masala powder
2 tbsp. tomato paste
1/4 cup fried onions
handful of coriander & mint leaves, chopped
12-15 roasted cashews & almonds
pinch of saffron immersed in 1/4 cup milk
1 tsp. rose water

Instructions

Rinse, wash and drain the soaked rice. Pressure cook in 1 1/2 cups water for one whistle. Spread it on a plate to cool down.
Heat oil in a pan and temper with cinnamon, cardamoms, cloves, bay leaf, star anise and mace. Add the onion and green chilies. Saute till light brown.
Add the ginger-garlic paste, tomato paste and all the dry spices mixed with a little water. Fry till oil separates.
Now add the chicken tikkas. Mix everything well and cover. Cook on a low flame for 2-3 minutes.
Spread the cooked rice over the chicken followed by the coriander & mint leaves, fried onion, roasted cashews & almonds, ghee, rose water and saffron milk.
Simmer on a low flame for 4-5 minutes. Serve hot with raita, sliced onions and lime wedges.

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