How To Make Smokey Chicken Tikka Biriyani

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Today we are going to see How to make Smokey chicken tikka biriyani.

                                              Take 500-gram boneless chicken and cut them into medium square pieces and make a slit on both sides. wash and clean the chicken pieces. And then drain the water and transfer the chicken into a bowl and add salt to taste, 1 tsp Kashmiri chili powder, 1/4 tsp cumin powder, 1/4 tsp garam masala, 1/2 tsp chaat masala, 1/2 tsp turmeric powder,  2 tsp ginger garlic powder, 1 tbsp tandoori masala powder, 1 tbsp lime juice, 1/4 cup thick curd, a pinch of red food color (optional), 3 tbsp oil, mix it all well and marinate for 1 to 2 hours. After 2 hours heat 2 tbsp butter/oil in a pan and add the marinated chicken with marinades and fry on high flame for 4 to 5 mins. After 5 mins flip over and again cook for 5 mins. After 5 mins switch to low flame, cover, and cook for 15 to 20 mins or until the chicken cooked well. After that, turn the flame high and cook until the chicken starts sticking in a pan and gets black spots on both sides and turn off the flame.  
                                             Boil 2 liters of water in a large pot and add 2 cinnamon sticks, 2 bay leaves, 10 black pepper, 10 cloves, 1 tsp cumin seeds, 2 to 3 slitted green chilies and bring it to boil. Add salt to taste and 650 grams washed and soaked basmati rice, cook till rice are cooked 95%. Once, rice is cooked to 90% to 95% strain and keep it aside. 
                                              Heat 3 tbsp oil in a pan and add 1 bay leaf, 5 peppercorns, 3 cloves, 2 cinnamon sticks, 3 cardomoms, 3 thinly sliced onions and fry them well. Take a blender jar and add 3 randomly chopped tomatoes, 3 to 4 green chilies, 50-gram cashews and add little water and blend it to a fine paste and keep it aside. Once the onions turn light brown strain some onion and keep it aside. Now, add 2 tsp ginger garlic paste and saute well till the raw smell goes away. After that add blended tomato paste and saute well in high flame for 2 mins. After 2 mins add salt to taste, 1/4 tsp turmeric powder, 1 tsp coriander powder, 2 tsp Kashmiri red chili powder, 1/2 tsp cumin powder, 1/2 tsp tandoori masala mix it all well and cook till oil separates. Turn off the flame once oil separates, and add 2 tbsp thick curd and mix it well. Once you mix it well, turn on the flame and cook in high flame for 2 to 3 mins or until oil separates. When the oil separates add the fried chicken pieces, mix them well, cover, and cook well on low flame for 5 min. After 5 mins open the lid and place a small steel bowl in a middle and put red hot coal in a steel bowl and pour 1 tsp ghee and close the lid immediately. Place a weight on a lid and leave it for 15 to 20 mins. After 15 mins remove the steel bowl and mix the chicken well and turn off the flame.
                                           Next, add 3 big spoons of cooked basmati rice to a large pot and spread. And then spread the chicken gravy and add few chopped mint leaves, few chopped coriander leaves, and then add rested basmati rice and pour 2 tbsp saffron milk or yellow food colour, again few chopped coriander leaves, few chopped mint leaves, and fried onions which we kept aside. Finally, pour 1 tsp ghee and close it with a lid cook for 5 to 6 min on high flame. After 5 mins cook for 25 mins on low flame. After 25 mins turn off the flame, open the lid, and mix it gently. Transfer it to a plate and serve hot with onion raita or chicken gravy



Published on: 8/30/21, 5:40 PM