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Before you jump to Smokey chicken Tikka biryani recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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The first change you can make is to pay more attention to what you purchase when you do your food shopping because it is likely that you tend to pick up many of the things without thinking. For instance, did you ever think to check how much sugar and salt are in your favorite cereal? A superb healthy alternative can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy daily. Mix in fruits or spices to improve the flavor and now you have a breakfast that can be a usual part of your new healthy eating plan.
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We hope you got benefit from reading it, now let’s go back to smokey chicken tikka biryani recipe. To make smokey chicken tikka biryani you only need 49 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to cook Smokey chicken Tikka biryani:
- Provide For Chicken Tikka:
- Use 1 -kilogram of chicken (medium size pieces)
- Provide 2 tablespoon yogurt
- Provide 1 tablespoon ginger and garlic paste
- Prepare 1 tablespoon red chilli powder
- Use 1 tablespoon coriander powder
- You need 1 teaspoon roasted cumin powder
- Provide 1/4 teaspoon turmeric powder
- Use 1/2 teaspoon garam masala powder
- Get 1 tablespoon lemon juice
- Provide Pinch red food colour
- Provide 1 tablespoon mustard oil
- Take Salt
- Prepare For Biryani Masala:
- Take 2 medium onion, chopped
- You need 2 medium tomatoes, chopped
- Provide 4 green chilies with slits
- Use 1/4 cup mint leaves
- Prepare 1 tablespoon ginger and garlic paste
- Provide 1 tablespoon red chilli powder
- You need 2 teaspoon coriander powder
- Provide 1 teaspoon roasted cumin powder
- Provide 1/4 teaspoon turmeric powder
- Provide 1/2 cup yogurt
- Use 1 tablespoon kasoori methi (dry fenugreek leaves)
- Use 1/4 teaspoon garam masala powder
- Provide 1 tablespoon lemon juice
- Prepare 1 cup chopped fresh coriander leaves
- Use Whole Spices: piece of cinnamon, 3 cloves, 3 cardamom, 1 bay lea
- Take 1/2 cup cooking oil
- Get 2 tablespoon Zeera
- Use 1 piece coal
- Prepare Salt
- Prepare For rice preparation:
- Prepare 4 cups long grain basmati rice
- Prepare 2 bay leaves
- Take 1 big piece of cinnamon stick
- Use 5 cardamom
- Prepare 1 tablespoon vinegar
- Get 4 tablespoon oil
- Get to taste Salt
- Get Enough water to cook the rice
- Prepare For Dum Cooking
- Provide 1 cup fried onion
- Prepare 1 cup chopped coriander leaves
- Use 1/4 cup milk + 1 teaspoon rose water + Pinch of yellow colour
- Prepare 1 teaspoon garam masala powder
- Use 2 teaspoon shahi jeera
- Get 4 tablespoon ghee or butter
Instructions to make Smokey chicken Tikka biryani:
- For Chicken Tikka: Marinate chicken pieces with rest of the ingredients for minimum 2 hours. Heat 4 tbsp oil in a saucepan and cook chicken till it is fully done. This will take about 20-25 minutes. Preserve the juices with the chicken.
- For Biryani Masala: Heat 1/4 cup cooking oil in a saucepan and add all the whole spices. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves. Add 1 tbsp ginger & garlic paste and fry 1 minute. To this add, 2 tomatoes chopped and cook till it is soft. Now add all the spice powders like 1/4 tsp turmeric, 1 tbsp red chili powder, 2 tsp coriander powder, and 1 tsp cumin powder. Cook on low flame for 5 minutes till aromatic and oil separate.
- For Biryani Rice: Wash the rice thoroughly and soak for 30 minutes in water. Heat a large vessel filled with enough water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt, and oil. Add the soaked rice and cook till 90% done. When you check the rice, it should be firm and not mushy. Drain the rice in a colander and set aside.
- For final assembling and dum cooking: In a large saucepan add all the chicken tikka masala as the first layer. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + color mixture. Sprinkle a handful of coriander leaves and fried onion along with a pinch of garam masala and 1 tsp shahi jeera. Repeat the step 2 with rest of the rice. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel wi
- With a foil and a tight lid. (to avoid the steam from escaping)
- Cook on medium-high heat for 10 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
- Serve hot
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