EASY CHICKEN TIKKA BIRYANI | CHICKEN TIKKA BIRYANI RECIPE | BONELESS CHICKEN BIRYANI
Easy Chicken Tikka Biryani | Chicken Tikka Biryani Restaurant Style | Chicken Tikka Biryani Recipe | Boneless Chicken Tikka Biryani | Chicken Tikka Biryani Recipe | Chicken Biryani | Simple Chicken Biryani Recipe for Beginners | Tikka Biryani
Ingredients for the Chicken Tikka Biryani :
– Boneless Chicken – 500 gms (cut into 1 inch tikka pieces)
– Basmati Rice- 2 US 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
– Whisked curd/yogurt- 2 tbsp
– Orange red food colour- pinch (optional)
– White oil -3 tbsp
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 Ingredients:
– Onions chopped-2 small (100 gms)
– Ginger garlic paste-1.5 tsp
– Coriander leaves, fine chopped- 3-4 tbsp
– Oil-2 tbsp
– 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.
– Add all the items for the marinade in a bowl and whisk it well.
– Now add all the chicken pieces in the marinade and mix it to coat the pieces well.
– Set aside for around 30 mins.
– Chop the onions and the coriander leaves. Set it aside.
– Also soak the Basmati rice in water for 30 mins before cooking it.
Cooking the chicken:
– Take a pan and heat oil. Add the marinated chicken pieces and fry on medium heat for 5 minutes. Now turn again and fry on medium heat for another 5 mins.
– 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 glowing.
2. Place & insert a small steel bowl or piece of foil in the middle of the pan.
3. Once the charcoal is ready, hold it with a tong & place it in the steel bowl.
4. Immediately drop little ghee on the burning charcoal & close the lid immediately.
5. Do not open the lid for 15-30 mins.
Remove the fried chicken onto a plate.
Process :
– In the same pan, heat the ghee.
– Add the whole spices, give a stir and then add the chopped onions. Fry on medium heat for 5-6 mins till light brown. Now add the ginger garlic paste, mix and fry on low heat for 2 mins.
– Now add the spice powders and a splash of water. Fry on low heat for a minute and then add 3 US cups hot water. Also add 1.25 tsp salt.
– Mix and allow the water to come to a boil.
– Now add the basmati rice, give a mix and let it cook on medium heat for 5 -7 mins till the water is nearly absorbed.
– Give a mix and arrange the fried chicken pieces with the oil & masala on top of the rice.
– Also garnish with chopped coriander leaves and 2 tsp of melted ghee.
– Close lid and cook on low heat for 10-12 mins.
– Switch off heat and allow the rice to sit for 30 mins before serving.
– At the time of serving, give a gentle mix and then serve.
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