Smokey chicken tikka biryani;
Ingredients:
Yogurt 1/3 Cup
Red chilli powder 2 tsp or to taste
Cumin powder 1 tsp
Turmeric powder ½ tsp
Kashmiri red chilli powder ½ tbs
Coriander powder 1 tsp
Garam masala powder ½ tsp
Salt 1 tsp or to taste
Orange food colour 2pinch
Tandoori masala 1 tbs
Green chilli paste 1 & ½ tbs
Ginger garlic paste 1 tbs
Lemon juice 2 tbs
Mustard oil 2 tbs
Chicken tikka pieces 750g
Cooking oil 3-4 tbs
Mint leaves chopped
Fresh coriander chopped
Cooking oil 1/3 Cup
Badiyan ka phool (Star anise) 1
Cinnamon sticks 2
Cloves 2-3
Green cardamom 2-3
Bay leaves 2
Black peppercorns 10-12
Onion sliced 2 medium
Tomatoes chopped 2 medium
Red chilli powder ½ tbs or to taste
Turmeric powder ½ tsp
Coriander powder 1 tbs
Cumin seeds roasted & crushed 1 tbs
Kashmiri red chilli powder 2 tsp
Salt ½ tbs or to taste
Tandoori masala 1 & ½ tbs
Lemon juice 3 tbs
Water ½ Cup or as required
Yogurt whisked ½ Cup
Fresh coriander chopped 2 tbs
Mint leaves chopped 2 tbs
Aloo bukhara 7-8
Green chillies 6-7
Onion fried 1-2 tbs
Fresh coriander chopped
Mint leaves chopped
Rice sella 500g (soaked & boiled with salt until 3/4th done)
Zarda ka rang (Orange food color) 1/4 tsp
Water 3-4 tbs
Kewra water 1 tbs
Onion fried
Directions:
In a bowl,add yogurt,red stew powder,cumin powder,turmeric powder,kashmiri red bean stew powder, coriander powder,garam masala powder,salt,orange food color,tandoori masala,green bean stew glue, ginger garlic paste,lemon juice,mustard oil and blend well.
Make cuts on chicken pieces and include marination and blend well,cover and marinate for 3-4 hours in cooler.
In a wok,add cooking oil,marinated chicken with outstanding marinade and cook on medium fire for 8-10 minutes,cover and cook for 6-8 minutes (don't mix so that flavors and marinade adhere to the pieces) then, at that point, cook on high fire until oil isolates (4-5 minutes).
Add mint leaves,fresh coriander,flip chicken pieces and cook for 4-5 minutes.
Add new coriander,mint leaves,cover and stew for few moments.
Give coal smoke for 2 minutes and put away.
In a pot,add cooking oil,star anise,cinnamon sticks,cloves,green cardamom,bay leaves,black peppercorns and blend well.
Add onion,mix well and broil until brilliant.
Add tomatoes and blend well.
Add red stew powder, turmeric powder, coriander powder, cumin seeds, Kashmiri red bean stew powder, salt, baked masala, lemon juice and blend well.
Add water and blend well, cover and cook on low fire for 5-6 minutes.
On low flame,add yoghourt,fresh coriander,mint leaves and blend well.
Add dried plums, green chillies and blend well, reserve half of sauce for layering.
In leftover gravy, add seared onion, fresh coriander, mint leaves, half amount of bubbled rice, reserved sauce and remaining bubbled rice.
Presently make openings with the assistance of a stick.
In orange food colour ,add water, kewra water and blend well.
Add it in a pot, add seared onion, chicken tikka pieces, cover and steam cook on low fire for 18-20 minutes.
Serve smoky chicken tikka biryani with salad and raita.
Hope you like it...
