Chef’s Nectar, “ Chicken Tikka Biryani” authentic vessel ware for serve Biryani is Handi..

Ingredients for making the Biryani

 3 servings

  1. For the marination
  2. 200 gm Boneless chicken
  3. 3 tbsp Curd
  4. 1tsp Garlic paste
  5. 1tsp Ginger paste
  6. 1tsp Garam masala powder
  7. 1tsp Red chilli powder
  8. 1/4tsp Red food colour
  9. to taste Salt
  10. For Rice
  11. 1 cup Basmati rice (soaked 2 hours)
  12. 1 Bayleaf
  13. 1 Black Cardamom
  14. 1 Green Cardamom
  15. 2 Cloves
  16. 1″ Cinnamon stick
  17. 1/2 tsp Black cumin
  18. 1 Onion finely chopped (fried)
  19. to taste Salt
  20. For Biryani
  21. 1 Onion finely chopped
  22. 2 tbsp Curd
  23. 1/2 tsp Garam masala powder
  24. 1tsp Chopped Green chilli
  25. 1tsp Red chilli pickle masala
  26. 1/3 tsp nutmeg powder
  27. 1/3 tsp Mace powder
  28. 1/4 tsp Red food colour
  29. 1/2 cup chopped coriander leaves
  30. 2 tsp dry mint leaves
  31. as needed Oil

Method of making the Chicken Tikka Biryani

  1. Wash and marinate chicken pieces with curd, red chilli powder, salt, ginger-garlic paste, yogurt, garam masala powder and a pinch of red colour and mix. Let this marinate in the fridge over night or about 6 hours.
  2. Heat oil in a kadhaie add Bayleaf, Black Cardamom
  3. Green cardamom,Clove,Cinnamon stick and chopped onion and fry till it change colour.
  4. Add marinated chicken and fry well.
  5. In a bowl add curd, nutmeg powder, garam masala powder, Mace powder, chopped green chilli, Red chilli pickle masala and a pinch of red food colour mix well.
  6. Add the mixture in chicken and cook few minutes.
  7. Boil sufficient water in pot add bayleaf, green cardamom, black cardamom, cloves, black cumin seeds and salt. Add soaked rice and cook.
  8. When the rice is almost done strain it with strainer and set aside.
  9. Now chicken is almost done add chopped coriander leaves, dry mint leaves and fry onion.
  10. Layer the rice on cooked chicken. Spread the remaining fried onions, mint, and coriander on the rice, cover and cook about 15-20 minutes.
  11. Now spicy chicken tikka biryani is ready. For presentations you can save six pieces of morsels of chicken tikka which you can skew in the bamboo skewers and arrange on the top of Biryani. Garnish it with golden onions, mint leaves and boiled egg.
  12. Serve hot with Salan or with Burani Raita with salad of your choice. Enjoy this heavenly dish with your loved ones.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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