Your mouth is filled with water to know that today's menu if Tikka Biryani. Tikka Biryani is a mouth watering biryani. It is very very delicious and eye appealing dish.
Ingredients:
One Chicken cut into four large pieces (Tikka Cut)
Powder Spices:
Whole Spices:
Procedure:
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| Tikka Biryani |
- Chicken 6-8 pieces
One Chicken cut into four large pieces (Tikka Cut)
- Rice 500-700 g
- Oil 1 Cup
- Yoghurt 1cup
- Onion chopped 4-5
- Tomatoes chopped 4-5
- Ginger paste 1 teaspoon
- Garlic paste 1 teaspoon
- Green Chillies whole 4-5
- Fresh Mint leaves 1/2 cup
- Fresh Mint leaves 1/2 cup
- Butter 1 tablespoon for grilling
Powder Spices:
- Salt to taste
- Red Chillies powder 1 teaspoon
- Haldi powder 1/2 teaspoon
- Coriander powder 1 teaspoon
- Cumin powder 1 teaspoon
- Fennel powder 1 teaspoon
- Cubub (Kabab Chinni)powder 1 teaspoon
- Long pepper powder 1 teaspoon
- Black pepper powder 1/2 teaspoon
Whole Spices:
- Cardamom Large 3
- Cardamom small 6
- Cinnamon stick 3
- Cloves 10
- Black Pepper whole1 teaspoon
- Bay leaves 3
- Mace 4 petal
Procedure:
- Make deep cuts/gashes on chicken pieces
- Add powder spices to the yoghurt and coat over chicken pieces.
- Keep aside for 1 hour to marinate.
- Boil rice in water with added salt. Adjust salt and water quantity according to rice quantity used. Usually 1/2 kg rice requires 2 teaspoon salt and 6 glass of water. Water level should be 1 inch above the rice layer for boiling.
- When rice boiled, sieve to drain water. Keep aside boiled rice.
- Now fry onion in oil till golden brown.
- Add ginger garlic paste fry for 1 minute then add tomatoes and fry for more 5 minutes.
- Now add whole spices and marinated chicken pieces. Fry for another 5-6 minutes.
- Then cook on medium flame till chicken pieces are fully done.
- Remove chicken pieces from curry. Retain curry on simmering heat.
- Grill removed chicken pieces on charcoal fire, drip butter during grilling.
- If you can not have charcoal fire facility try the following procedure.
- Heat oil in a non stick frying pan. Add chicken pieces one by one for a reddish colour.
- Burn the coal on fire to be used when simmering the biryani.
- Now you have ready grilled chicken pieces, boiled rice and curry.
- In a large pan, place prepared curry at bottom, sprinkle fresh mint and coriander leaves and green chillies, boiled rice layer and at top grilled chicken pieces.
- Simmer for 15 minutes.
- Delicious Tikka Biryani is ready.
- If you prepared Chicken pieces in frying pan. Your procedure will be slightly different.
- When Chicken pieces are placed on top layer, put burning coal on a table spoon/Onion Cup/aluminium foil, place in the simmering pan, add 1 tablespoon of butter and simmer. This will gives smoke flavour to your chicken pieces.
- Delicious Biryani will be ready after 15 minutes of simmer.
- Serve with shredded onion, mint raita and salad.
