Chicken Tikka Biryani Recipe

Chicken Tikka Biryani Recipe (NON-VEG RECIPE)

Chicken Tikka Biryani Recipe is the famous Indian delicacy of Punjabi Cuisine. Boneless Chicken is marinated in a spicy mix of Yogurt and Spices, then cooked in the oven for making delicious homemade Tikka, and finally mixed with Gravy and Long Grained Basmati Rice.

“Biriyani is considered as the pride of Hyderabad” and this Royal Delicacy was introduced by Nizams of Hyderabad during the Mughal regime, and then after various delectable and tasty Vegetarian and Non-Veg Biryani Recipes came out in India.

Ingredients:

• 2 cup rice

• 1 onion

• 2 teaspoon dried fenugreek leaves

• salt as required

• 1/2 cup milk

• 1 teaspoon garlic paste

• 1 bay leaf

• 2 inches cinnamon stick

• 1/2 teaspoon red chili powder

• 1 sprig of coriander leaves

• 1 teaspoon coriander powder

• 1 teaspoon ginger paste

• 1/2 cup ghee

• 1 teaspoon powdered green cardamom

For Marination:

• 250 gm chicken boneless

• 1 teaspoon dried fenugreek leaves

• salt as required

• 1/2 teaspoon cumin

• 1 teaspoon ginger paste

• 1 teaspoon tandoori masala

• 1 cup yogurt (curd)

• 1 teaspoon turmeric

• 1/2 teaspoon red chili powder

• 1/2 teaspoon coriander powder

• 1 teaspoon garlic paste

• 3 teaspoon refined oil

Recipe:

• Step 1

  To make the tikkas, wash the chicken, drain the water well and keep it aside. Now add the curd and all other spices for marination in the chicken and mix well. Make small slits with a knife or fork into the chicken so that the spices get absorbed well. Refrigerate overnight.

• Step 2

  Take the marinated tikkas out of the refrigerator and allow them to come at room temperature. Now insert them in skewers, drizzle some oil, and grill for 20-30 minutes at 200 degrees centigrade. Keep turning the tikkas while drizzling them with oil. Once done, keep aside.

• Step 3

  To make the rice, take two cups of rice and wash well. Allow it to soak for 15-20 minutes. Now heat 3 tsp ghee in a deep bottomed pan. Add the whole spices-cinnamon, cardamom and bay leave. As they begin to splutter add the rice, salt, and three and a half cups of water. Once the water begins to boil, reduce the flame and cook covered till the rice is half done and the entire water is absorbed. Spread on a plate and keep aside.

• Step 4

  Chop the coriander leaves and thinly slice the onions. Now heat 4 tsp ghee in a pan. Fry the thinly sliced onions in batches and keep aside. In the same ghee add the ginger and garlic paste, red chili powder, and cardamom powder and mix well. Allow the spices to cook for two-three minutes on medium flame.

• Step 5

  Now add the tikkas, the coriander, the kasoori methi, and milk and, mix well. Take a pan with a tightly fitted lid. Add one layer of rice, one layer of tikka, another layer of rice, then tikka, and then a final layer of rice. Put the fried onions over this layer. Cover the lid of the pan and cook on low flame for 10-12 minutes.