06/06/2021
Chicken tikka biryani.... 🐔🐔🍗🍗✌️🤗🤗✌️✌️ North indian style...
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Recepie....
INGREDIENTS
Makes biryani for two to three people
Basmati Rice - 250 grams
Chicken - 250 grams (boneless preferred)
Onion - 100 grams
Green chillies - 1
Coriander leaves - A handful
Mint leaves - A handful
Curd - 2 tablespoons
Lemon - 2 teaspoons
Red chilli powder - 1 tablespoon
Cumin powder - 1 teaspoon
Coriander powder - 2 teaspoons
Ginger garlic paste - 2 tablespoons
Cinnamon stick - 2 grams
Cardamom pods - 5
Star Anise - 1
Cloves - 3
Black stone flower (Kalpasi) - 1 small pinch
Salt - As per taste
Ghee - 50 ml
Oil - 25 ml
Masala for tikka
Red chilli powder - 1 tablespoon
Cumin powder - 1 teaspoon
Tandoori masala powder - 1/2 teaspoon
Kasthuri methi - 1/2 teaspoon
Thick curd - 1 tablespoon
Lemon juice - 1 teaspoon
Salt - As required
Oil - To brush over the pan
PREPARATION METHOD
Soak Rice: Before starting biryani preparation always make sure to soak rice grains in water for a while. It is not compulsory but gives rice a better texture. For this wash rice in water gently twice or thrice. Then pour enough water and leave it soaked for 15 to 30 minutes. Drain water completely and use the soaked rice in the recipe.
Tikka Preparation Method
Take chicken in a pan and pour 500 ml of water into it. Add salt and place on flame let it boil well until chicken gets 3/4th cooked.
Then remove from flame and remove the chicken pieces. Do not discard the water we will be using it to make the biryani. Now let the pieces cool down.
Take a bowl and add all ingredients (except oil) mentioned under "masala for tikka" and mix well to form a thick paste, do not add water.
Then add the chicken pieces into this masala paste and mix well. Set it aside for 10 to 15 minutes.
Then heat a pan and brush very little oil over it. Now place the chicken pieces and grill them on a low flame for 5 minutes on each side or until the raw smell leaves.
Then prick each piece with a fork or a knife or a wet skewer and show on direct flame to give the tandoori smoky flavor. Show each piece on flame for just a few seconds. Do not burn it too much.
Now keep the pieces aside and prepare the biryani.
Biryani Preparation Method
Place a wide pan on flame and pour ghee and oil into it. Wait until it heats up and add the spices. Cardamom pods, cloves, cinnamon sticks, star anise, kalpasi and saute for a few seconds. Do not let the spices burn.
Then add chopped onions and slit green chillies and saute on a low flame until the onions turn slightly brown in color.
Then add ginger garlic paste and saute until the raw smell goes away.
Add the mint leaves and coriander leaves and saute until it shrinks.
Now add red chilli powder, coriander powder, cumin powder and saute. Add curd, lemon juice and give a good stir.
When oil separates from the masala add the soaked rice and give a good yet gentle stir. See that you don't stir too much and break the rice grains.
Pour 500 ml of the chicken stock/soup we have saved earlier. Stir and check for salt add if required. Remember our chicken stock already has some salt in it so be careful.
Then cover the pan with a lid and cook on low flame for 7 to 10 minutes or until there is no water and rice grains seems cooked. Now remove the lid and gently using a flat ladle or fork give a stir.
Remove the pan from flame and put the prepared chicken tikka pieces in the center of the biryani and cover the pieces completely with biryani. Then place the lid and leave the pan aside undisturbed for ten minutes or until you want to serve....
Enjoy your Biryani... my pleasure to share with you this recepie
Thank you so much for your support...
