Recipe: Appetizing Chicken Tikka BiryaniImmediately

Benefit Chicken Tikka Biryani in year.

You make ready broiling devil Chicken Tikka Biryani applying 40 method including 6 along with. Here you go do.

process of Chicken Tikka Biryani

1. add 500 gm of chicken.
2. then 500 gm of basmati rice (prefer any brand but golden packet).
3. then of For chicken marination.
4. give 3 tbsp of mustard oil.
5. a little 2 tbsp of ginger garlic paste.
6. give 1 tsp of red chilli powder.
7. You need 600 gm of Hung curd.
8. Prepare 1/2 tbsp of Coriander powder.
9. This 1 tsp of Garam masala powder.
10. then To taste of salt.
11. use 1 tsp of Kasturi methi.
12. a little 2 tsp of Lemon juice.
13. a little of For barista.
14. use 1 kg of fried onions.
15. also of For cooking rice.
16. also 3 of big cardamom.
17. You need 5 of green cardamom.
18. a little 5 of Cloves.
19. then 7 of Black pepper corn.
20. use 1 inch of Cinnamon stick.
21. You need 10 of green chillies.
22. a little 1/2 of lemon.
23. add 5 tbsp of salt.
24. This 1 tbsp of oil.
25. give of For jhol.
26. also 50 gm of ghee.
27. then 50 gm of butter.
28. give 100 gm of cream.
29. This of For gravy.
30. Prepare 1 tbsp of oil.
31. add 3-4 of dry red chilli.
32. give 1 tbsp of Ginger garlic paste.
33. then 1/2 tsp of red chilli powder.
34. then 1 tsp of dhaniya(coriander) powder.
35. You need 4 of tomatoes puree.
36. also of For layering.
37. give as needed of kewra water.
38. use as needed of rose water.
39. also as needed of chopped coriander leaves.
40. then as needed of chopped mint leaves.

Chicken Tikka Biryani step by step

1. 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.
2. For Barista finely slice onions and fry them till golden brown.
3. 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.
4. 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.
5. 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.
6. 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.