Tikka biryani is an authentic, traditional and mughlai recipe. It is rich in flavours and delicious in taste. It is a tempting combination of chicken tikka and biryani. We are making tikka in pan but you can roast tikkas on skewers as well. Give it a try
INGREDIENTS -
For Rice :
½ kg Golden rice(1 hour Soaked)
2 & ½ ltr water
3-4 Bay leaves
4 Green cardamom
5-6 Cloves
3 Tbsp Salt
For Chicken Tikka :
700 gm Boneless Chicken
½ tsp Salt
½ tsp Red chilli powder
¼ tsp Chat Masala
1 tsp Ginger paste
1 tsp Garlic paste
2 pinch Turmeric powder
1 tbsp Tikka Masala
1 tsp cooking Oil
2 tbsp Yogurt
1 lemon’s juice
20 ml oil (for roasting tikka)
1 burning Coal
For Base & Layers
1 sliced Onion
1 Black cardamom
10-12 Black peppercorns
4 Green cardamon
1 Cinnamon Stick piece
1 tsp Cumin seeds
8 cloves
5-6 Bay leaves
1 tsp Tikka masala
3 chopped Green chillies
1 fist Coriander Leaves
¼ tsp Turmeric powder
¼ tsp red chilli powder
1 tbsp ginger paste
1 tbsp garlic paste
50 ml Oil for base
2 Sliced Potatoes
2 tbsp Yogurt
2 pinch Salt
50 gm Dry plum
1 cup Milk
Some Food colour
2 tsp keora water(optional)
PROCEDURE:
• First of all pour water in a large pot , add all spices(for rice) and let it boil. When it starts boiling add soaked water ,cover the lid and boil it for 12 mins on full flame then strain it.
• Take Chicken pieces and add marination spices mention above and mix it properly.
• Heat 20 ml oil in a pan on high flame,put chicken pieces in it and roast each side for 5 mins. After 5 mins turn upside down. After 7-8 mins cover the lid and roast. It will take 10 mins to roast both sides.
• Burn a coal, put it into a small bowl and put this bowl in tikka pan. Pour 1 tsp oil or butter on coal and instantly cover the lid.
• Heat 50 ml oil in a large pot then add bay leaves,cloves,cumin seeds,cinnamon stick,green cardamom,black pepper, and sliced onion. Roast until onion turns golden brown.
• Now turn the flame to medium and add ginger garlic paste, turmeric powder, red chilli powder and tikka masala. Roast it for a min then add potatoes and yogurt. Sprinkle salt, some coriander leaves and green chillies.
• Few seconds later Spread half quantity of boiled rice evenly then put ½ tikka pieces and again sprinkle some coriander leaves and fried onions.
• Again add remaining rice,tikkas and corinader leaves and fried onion. Put some dry plum on top. Cover with a thick cotton cloth then put lid.
• After 7 mins on full flame remove the lid and check if there is less water then add 1 cup milk. Add some food colour in a corner. ( adding food colour is optional). Add keora water. Again cover the lid and cook on slow flame for 3-4 mins.
• Turn off the flame and leave in its steam for 5 mins. After 5 mins it is ready to serve.
• Must try and do not forget to share your precious views with us.
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