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The ingredients needed to prepare Chicken Tikka Biryani:
- Use 500 gm chicken
- Get 500 gm basmati rice (prefer any brand but golden packet)
- Provide For chicken marination
- Take 3 tbsp mustard oil
- Get 2 tbsp ginger garlic paste
- You need 1 tsp red chilli powder
- Get 600 gm Hung curd
- Prepare 1/2 tbsp Coriander powder
- Get 1 tsp Garam masala powder
- Provide To taste salt
- Prepare 1 tsp Kasturi methi
- Get 2 tsp Lemon juice
- Provide For barista
- You need 1 kg fried onions
- Use For cooking rice
- Take 3 big cardamom
- Prepare 5 green cardamom
- Provide 5 Cloves
- Use 7 Black pepper corn
- Prepare 1 inch Cinnamon stick
- Get 10 green chillies
- Prepare 1/2 lemon
- Use 5 tbsp salt
- Get 1 tbsp oil
- You need For jhol
- Prepare 50 gm ghee
- You need 50 gm butter
- You need 100 gm cream
- You need For gravy
- Provide 1 tbsp oil
- Prepare 3-4 dry red chilli
- Use 1 tbsp Ginger garlic paste
- Take 1/2 tsp red chilli powder
- You need 1 tsp dhaniya(coriander) powder
- Get 4 tomatoes puree
- Provide For layering
- Prepare as needed kewra water
- Provide as needed rose water
- Use as needed chopped coriander leaves
- Prepare as needed chopped mint leaves
Steps to make Chicken Tikka Biryani:
- For marination take a big bowl add mustard oil all the mentioned masala, kasuri methi, salt, lemon and hung curd mix well with hands than add boneless washed chicken marinate well cover with cling film and refrigerate it overnight then the next day grill it and cook
- For Barista finely slice onions and fry them till golden brown
- Biryani jhol in a pan add ghee, butter let it melt then add cream mix well switch off the gas let it cool and keep ready
- Soak rice for atleast 45min then in a patila add water let it boil add whole spices, chillies mentioned let it cook then remove all the spices and add rice and let it cook till 70%is done
- In a handi add oil let it heat then add dry chilli, cumin seeds let it crackle then add ginger garlic paste, chilli powder, coriander powder, little water and cook then add barista, tomato puree mix well let it cook for while then add tikkas, leftover marination mix well, add salt if needed once it leaves rogan remove it in a bowl for later use.. then layer rice, jhol, mint and coriander chopped, rogan, drops of kewra and rose water
- Cover with foil paper and keep in dum till foil changes let it stay for 1/2 hr then before serving heat again and serve it with raita or onions
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