Easiest Way to Make Perfect 🍝🍲🍗Boneless Chicken Tikka Biryani🍗🍝🍲(Method 2)
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A great Biryani recipe, Chicken Tikka Biriyani, to impress your family and friends at your next dinner party.
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Elements and spices that should be Get to make 🍝🍲🍗Boneless Chicken Tikka Biryani🍗🍝🍲(Method 2):
- For Chicken Tikka
- 300 gm Boneless Chicken(cut in to the cubes) washed and drained
- 2 tbsp yogurt
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/4 tsp red food cololr
- 1 tsp red chilli powder
- 1/4 teaspoon turmeric powder
- 2 tbsp lemon juice
- 1/2 tsp garam masala powder
- 2 tbsp oil
- 1/2 tsp Salt or to taste
- 1 tsp kashmiri red chilli powder
- 5-6 BBQ skewers
- For Gravy
- 1 onion, thinly sliced
- 4 tomato,finely chopped
- 2 tbsp yogurt, fresh and whipped
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- 1 tsp cumin seeds
- 3-4 green chilli
- 1 tsp red chilli powder
- 2 black cardamom
- 1 inch cinnamon
- 10-12 black pepper
- 6-7 cloves
- 1 tbsp lemon juice
- 1/2 tsp coriander powder
- 1 tsp garam masala powder
- 2 pinch orange food colour
- 1/3 cup oil
- Oil for deep frying
- Few Fresh coriander leaves, finely chopped
- Few mint leaves, finely chopped
- 1 tomato cut in to a round
- For Rice
- 2 cups basmati rice (measurements Cups)
- 4 cups water or as required
- salt to taste
Instructions to make to make 🍝🍲🍗Boneless Chicken Tikka Biryani🍗🍝🍲(Method 2)
- #For #Making #Chicken #Tikka:
first, Take a big bowl and mix all the ingredients for chicken tikka except chicken and salt to taste. Mix very well. marinade goes all the way into the chicken, and also helps with quick and even cooking.
- Refrigerate covered preferably overnight for best results, but even keeping it up to 4-6 hours,then is ok. (You can taste the marinade before adding chicken pieces and adjust salt and chili). Take out the chicken from the refrigerator and bring it on room temperature. Preheat the oven at 375F / 190C and thread the chicken pieces on to the skewers.
- You will be able to make either 1-2 big skewer or 4-5 small skewers from this much quantity. Place the chicken skewers on to the grill. Keep an oven tray Grill the chicken tikka’s for about 5 to 6 minutes, till the chicken is cooked properly turn the pieces over every few minutes to get all sides equally done. Reserve the marination they will be added to the Biryani’s gravy.
Take out the chicken pieces from the oven and keep aside.
- #Preparing #Rice:
Rinse 2 cups basmati rice in running water and soak them for about 1 hour. Bring 4 cups of water on few boils, add soaked rice, with salt to taste. Cook till the rice are about 3/4 done, remove and strain all the water.
- Making #Gravy:
Now heat the oil in another pan add the onion on medium high flame for 3-4 minutes, till onion is medium browned.
Add ginger paste and garlic paste. Stir and fry, till the raw flavor goes away. and add all the gravy ingredients and saute continue for few seconds on low flame. then quickly add chopped tomato.
- Cook till tomato turns little mushy. Stir whipped yogurt. Cook continue for a couple of minutes and then stir and Cook together until the oil is released from the sides and then add reserved marinade as well and cook until the gravy is thick and cooked through.
- Add about 1/2 cup of water, just enough to immerse the chicken pieces in. Once the water simmers reduce the heat to low and then gently add the grilled chicken. Cover and simmer on low heat to cook the chicken through. Keep it checking and gently swirl everything together or stir gently with a flat spoon so that the gravy coats the chicken. It will take about 5 minutes. Once the chicken pieces are fully cooked, adjust the salt and spices as per your taste and keep it aside.
- #How to #assembl #Biryani:
the chicken tikka biryani. First put half the rice back into the pan, sprinkle some Tikka Masala on top of it, sprinkle some chopped fresh coriander, again make a layer of rice to cover the masala.
- Then drizzle about 1tbsp of oil. Add remaining chicken tikka with gravy, make a last layer of rice, sprinkle a bit of orange color on both sides, spread some more chopped coriander and mint leaves and tomato slice.
and cover the pot tightly. Steam this on low heat for 5-6 minutes.This tends to infuse the lovely biryani flavor into the rice as it steams. Serve hot.♨️♨️
You can also do it on gas oven. Cook the chicken pieces over low flame until done it can take 15-20 minutes. To give a BBQ flavor put all the chicken pieces in a deep dish light a piece of coal and place it on a small steel bowl in the center of the dish, then add a few drops of ghee or butter to the lit coal and cover the dish so that the smoke is retained inside and gets absorbed by the chicken. Open the dish in 2 minutes and discard the coal.
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