Chicken Tikka Biryani

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Most of the north Indian dishes are non-spicy and if it is spicy, they will mention it on the dish name as "Tikka". I think the word Tikka came from word Thikka in Hindi which means spicy. Chicken Tikka is a common dish but making a biryani with it is not that common. You can get it very rarely in restaurants. Here in Mumbai, there are a few Mughlai restaurants such as Delhi Durbar, Shalimar etc. The chicken used in this biryani need to be cooked in Tandoor style and hence the taste of this biriyani is somewhat different from our normal biryani. It is easy to prepare with a combination of rice, chicken, and spices.Everyone must try out this variation of biryani.


 Ingredients

  1. Chicken - 3/4 kilo
  2. Basmati rice - 1/2 kilo
  3. Cloves - 2 nos
  4. Cinnamon - 1-inch long piece
  5. Pepper corns - 6 nos
  6. Cumin seed - 1/2 tsp
  7. Star anise - 1
  8. Cardamom - 2
  9. Bay leaves - 2
  10. Onion - 4 nos (finely chopped)
  11. Tomato - 3 (finely chopped)
  12. Garlic - 1 pod
  13. Ginger - 2-inch piece
  14. Lemon juice - 1 tbsp
  15. Green Chilli - 5
  16. Curd - 2 tbsp
  17. Kashmiri red chilli powder - 1 1/2 tbsp
  18. Turmeric powder - 1/2 tsp
  19. Garam masala - 1 tbsp
  20. Salt - to taste
  21. Coriander leaves - 3 tbsp
  22. Mint leaves - 1 1/2 tbsp
  23. Oil - 5 tbsp
  24. Ghee - 1 tbsp
Preparation
  1. Grind ginger and garlic to smooth paste.
  2. Marinate chicken pieces with ginger - garlic paste, lemon juice, red chilli powder, turmeric powder and salt for 2 hours.
  3. Heat 2 tbsp oil in a pan and add marinated chicken pieces.
  4. Cook this on high flame to remove water from chicken completely and to get it dry,  roasted.
  5. Boil water with salt and whole garam masala (ie from ingredients 3 to 9 ).when water start boiling add basmati rice and cook till 70 % done.strain and set it aside.
  6. Heat 3 tbsp oil in a thick bottomed vessel and add sliced onions, tomatoes.
  7. When oil starts separating from tomatoes, add chopped green chillies, coriander leaves, mint leaves, curd, garam masala.
  8. Add roasted chicken pieces and mix everything well.
  9. Take half of the masala out and spread boiled rice on top of it.
  10. Spread the remaining masala, rice and sprinkle ghee, coriander leaves, mint leaves and dum biriyani for 20 minutes on low flame.
  11. Serve with vegetable salad or pudina chutney.

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