Name: Chicken Tikka Biriyani Recipe
Total time: 280 min
Yield: 4
Cuisine: Andhra

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Biriyani is such a delicious preparation and definitely a party dish. Serve a few snacks followed by biriyani and you are done. Here is the recipe of chicken tikka biriyani.

How to make Chicken Tikka Biriyani Recipe

Shobha Keshwani

Crawler

Andhra

<p>Biriyani is such a delicious preparation and definitely a party dish. Serve a few snacks followed by biriyani and you are done. Here is the recipe of chicken tikka biriyani.</p>

Boneless chicken

Onion

ginger

Garlic .................... cloves

Green chillies

Mint leaves

coriander leaves

Yogurt

Basmati rice

Cashewnuts

Salt

Oil and ghee ..... as needed

Orange food colour

Garam Masala

turmeric powder

cumin powder

coriander powder

Black cardamom

Cinnamon Stick

Bay leaves

Green cardamoms

Cloves

Eggs................... boiled

Clean the chicken breast and cut into large chunks,  slightly bigger than the normal tikka pieces.  marinate them with yogurt,  ginger garlic paste,  orange food colour,  salt and dry spice powders mentioned in the list.  refrigerate for 3-4 hrs. 

step 1

Take half of the sliced onion and deep fry until nice and crisp.  set aside for garnishing.  you can also make this in large quantity and store it for later use. 

step 2

In a pan heat oil and saute the remaining onions to a light brown colour.  add the whole spices (cardamoms,  cloves,  cinnamon and bay leaves)

step 3

Make a paste of ginger,  garlic,  mint and coriander leaves,  green chillies.  mix this with 2-3 spoons of curd and add to the onions.  add salt and simmer for a minute. 

step 4

 now grill the chicken tikkas in a tandoor or in the oven.  you can also pan-fry them until done. 

step 5

Wash the basmati rice and soak them for 20-30 minutes. In a large pan cook the rice adding salt until three-fourths done.  drain and set aside. 

step 6

Take few spoonfuls of rice and add the orange colour. 

step 7

Fry the cashewnuts in a spoonful of ghee. 

step 8

Heat oil and ghee (2 tbsps each) in a small pan to add while layering the biriyani.  in a broad pan spoon a little heated oil and ghee,  followed by half of the rice. 

step 9

Spoon the prepared onion masala,  place half of the chicken tikkas,  sprinkle the deep fried crisp onion,  some finely chopped mint and coriander leaves,  cashewnuts and a spoonful of red coloured rice.  pour a spoonful of hot oil and ghee. 

step 10

Repeat the same process again with the remaining ingredients.  cover with a lid and place the biriyani pot on a tawa for dum. 

step 11

Garnish with a boiled egg and serve with onion raita or any other accompaniment like baigan ka salan/mirchi ka salan. 

step 12

Better Butter