This Eid Make Smoky Chicken Tikka Biryani and enjoy the Festivity with Family. #HappyCookingToYou #FoodFusion #7up
Written Recipe: bit.ly/3uC3An4
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Steps:
00:00 Smokey Chicken Tikka Biryani
00:16 Prepare Smokey Tikka
01:38 Prepare Biryani masala
02:46 Biryani layering
03:56 Aray wah
Serves 7-8
Recipe in English:
Ingredients:
-Dahi (Yogurt) 1/3 Cup
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Zeera powder (Cumin powder) 1 tsp
-Haldi powder (Turmeric powder) ½ tsp
-Kashmiri lal mirch powder (Kashmiri red chilli powder) ½ tbs
-Dhania powder (Coriander powder) 1 tsp
-Garam masala powder ½ tsp
-Namak (Salt) 1 tsp or to taste
-Zarda ka rang (Orange food color) 1/8 tsp
-Tandoori masala 1 tbs
-Hari mirch paste (Green chilli paste) 1 & ½ tbs
-Adrak lehsan paste (Ginger garlic paste) 1 tbs
-Lemon juice 2 tbs
-Sarson ka tel (Mustard oil) 2 tbs
-Chicken tikka pieces 750g
-Cooking oil 3-4 tbs
-Podina (Mint leaves) chopped
-Hara dhania (Fresh coriander) chopped
-Cooking oil 1/3 Cup
-Badiyan ka phool (Star anise) 1
-Darchini (Cinnamon sticks) 2
-Laung (Cloves) 2-3
-Hari elaichi (Green cardamom) 2-3
-Tez patta (Bay leaves) 2
-Sabut kali mirch (Black peppercorns) 10-12
-Pyaz (Onion) sliced 2 medium
-Tamatar (Tomatoes) chopped 2 medium
-Lal mirch powder (Red chilli powder) ½ tbs or to taste
-Haldi powder (Turmeric powder) ½ tsp
-Dhania powder (Coriander powder) 1 tbs
-Zeera (Cumin seeds) roasted & crushed 1 tbs
-Kashmiri lal mirch powder (Kashmiri red chilli powder) 2 tsp
-Namak (Salt) ½ tbs or to taste
-Tandoori masala 1 & ½ tbs
-Lemon juice 3 tbs
-Water ½ Cup or as required
-Dahi (Yogurt) whisked ½ Cup
-Hara dhania (Fresh coriander) chopped 2 tbs
-Podina (Mint leaves) chopped 2 tbs
-Aloo bukhara (Dried plums) 7-8
-Hari mirch (Green chillies) 6-7
-Pyaz (Onion) fried 1-2 tbs
-Hara dhania (Fresh coriander) chopped
-Podina (Mint leaves) chopped
-Chawal (Rice) sella 500g (soaked & boiled with salt until 3/4th done)
-Zarda ka rang (Orange food color) 1/4 tsp
-Water 3-4 tbs
-Kewra water 1 tbs
-Pyaz (Onion) fried
Directions:
-In a bowl,add yogurt,red chilli powder,cumin powder,turmeric powder,kashmiri red chilli powder, coriander powder,garam masala powder,salt,orange food color,tandoori masala,green chilli paste, ginger garlic paste,lemon juice,mustard oil & mix well.
-Make cuts on chicken pieces & add in marination and mix well,cover & marinate for 3-4 hours in refrigerator.
-In a wok,add cooking oil,marinated chicken with remaining marinade and cook on medium flame for 8-10 minutes,cover & cook for 6-8 minutes (don’t stir so that spices & marinade stick to the pieces) then cook on high flame until oil separates (4-5 minutes).
-Add mint leaves,fresh coriander,flip chicken pieces and cook for 4-5 minutes.
-Add fresh coriander,mint leaves,cover & simmer for few minutes.
-Give coal smoke for 2 minutes & set aside.
-In a pot,add cooking oil,star anise,cinnamon sticks,cloves,green cardamom,bay leaves,black peppercorns & mix well.
-Add onion,mix well & fry until golden.
-Add tomatoes & mix well.
-Add red chilli powder,turmeric powder,coriander powder,cumin seeds,Kashmiri red chilli powder,salt, tandoori masala,lemon juice & mix well.
-Add water and mix well,cover & cook on low flame for 5-6 minutes.
-On low flame,add yogurt,fresh coriander,mint leaves & mix well.
-Add dried plums,green chillies & mix well,reserve half of gravy for layering.
-In remaining gravy,add fried onion,fresh coriander,mint leaves,half quantity of boiled rice,reserved gravy & remaining boiled rice.
-Now make holes with the help of skewer.
-In orange food color,add water,kewra water & mix well.
-Add it in pot,add fried onion,chicken tikka pieces,cover & steam cook on low flame for 18-20 minutes.
-Serve smoky chicken tikka biryani with salad & raita.