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Components for the Chicken Tikka Biryani:

– Boneless Chicken – 500 gms (cut into 1 inch tikka pieces).
– Basmati Rice- 2 United States cups (400 gms).

For the Marination:.
– Turmeric powder- 1/2 tsp.
– Red Chilli Powder- 1 tsp.
– Pepper powder -1/ 2 tsp.
– Kashmiri Chilli Powder-2 tsp.
– Coriander powder-1 tsp.
– Cumin Powder-1/ 2 tsp.
– Garam Masala powder- 1/4 tsp.
– Ginger garlic paste- 2 tsp.
– Lemon juice-2 tsp.
– Blended curd/yogurt- 2 tbsp.
– Orange red food colour- pinch (optional).
– White oil -3 tablespoon.

For Cooking Rice:.
– Green cardamom-4-5.
– Cloves-4.
– Cinnamon-2.
– Shah jeera-1 tsp.
– Star Anise-1.
– Turmeric powder-1/ 2 tsp.
– Readymade Biryani Masala -2 tsp.

Other Active ingredients:.
– Onions chopped-2 little (100 gms).
– Ginger garlic paste-1.5 tsp.
– Coriander leaves, fine chopped- 3-4 tbsp.
– Oil-2 tablespoon.
– Ghee-3-4 tbsp + at the end 2 tsp.
– Salt- 1.25 tsp.
– Small piece of coal for smoke infusion.

Preparation:.
– Cut the chicken into 1 inch tikka pieces.
– Include all the items for the marinade in a bowl and whisk it well.
– Now add all the chicken pieces in the marinade and blend it to coat the pieces well.
– Set aside for around 30 minutes.
– Chop the onions and the coriander leaves. Set it aside.
– Likewise soak the Basmati rice in water for 30 mins before preparing it.

Cooking the chicken:.
– Take a pan and heat oil. Include the marinated chicken pieces and fry on medium heat for 5 minutes. Now turn once again and fry on medium heat for another 5 minutes.
– Keep stirring and frying on low heat for another 8-10 mins till the pieces are cooked and browned.

Now do the smoke infusion.
For infusing smoke:.
1. Fire up a small piece of charcoal directly on the gas stove till it starts radiant.
2. Location & insert a small steel bowl or piece of foil in the middle of the pan.
3. As soon as the charcoal is prepared, hold it with a tong & location it in the steel bowl.
4. Instantly drop little ghee on the burning charcoal & close the cover instantly.
5. Do not open the cover for 15-30 minutes.

Get rid of the fried chicken onto a plate.

Process:.

– In the very same pan, heat the ghee.
– Include the whole spices, give a stir and then add the chopped onions. Fry on medium heat for 5-6 mins till light brown. Now include the ginger garlic paste, mix and fry on low heat for 2 minutes.
– Now include the spice powders and a splash of water. Fry on low heat for a minute and after that add 3 United States cups hot water. Likewise include 1.25 tsp salt.
– Mix and permit the water to come to a boil.
– Now add the basmati rice, provide a mix and let it prepare on medium heat for 5 -7 minutes till the water is nearly absorbed.
– Offer a mix and arrange the fried chicken pieces with the oil & masala on top of the rice.
– Likewise garnish with chopped coriander leaves and 2 tsp of melted ghee.
– Close lid and cook on low heat for 10-12 mins.
– Turn off heat and enable the rice to sit for 30 mins before serving.
– At the time of serving, provide a gentle mix and then serve.

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