|
| |
Chicken Tikka Biryani Recipe
|
|
 |
|
|
| |
|
| |
Recipes in English
>>
Rice / Biryani / Pulao Recipes >>
Chicken Tikka Biryani |
| |
|
| |
|
 |
 |
Chicken
boneless cubes 1 kg |
|
|
Basmati rice,
boiled 3 1/2 cups |
|
|
Chilli powder
1/2 tsp |
|
|
Turmeric
powder pinch |
|
|
Coriander
powder 1/2 tsp |
|
|
Onions, finely
chopped 3 medium |
|
|
Tomatoes,
finely chopped or pureed 4 medium |
|
|
Spring onion,
finely chopped 1, leaves only |
|
|
Green chillies,
finely chopped 4 |
|
|
Green chillies,
chopped and fried 4 tbsp |
|
|
Ginger garlic
paste 1/2 tsp |
|
|
Coriander and
mint leaves 2 tbsp and few for garnishing
|
|
|
Butter or desi
ghee 4 tbsp |
|
|
Salt to taste |
|
- Preheat
oven to 180aC.
- Heat,
butter / ghee and fry onions and ginger garlic paste until
golden brown. Add tomatoes and all seasonings. Stir till the
ghee separates from the gravy and it becomes thick. Add
spring onion, chicken pieces, coriander and mint leaves and
green chillies. Cook for about 8 -10 minutes. Set aside.
- Grease
a large pan with heated ghee. Spread a layer of half the
chicken, sprinkle with the coriander and mint leaves, cover
with half the rice. Repeat the layers omitting the mint and
coriander leaves. Garnish the rice with fried Qnions,
coriander and mint leaves. Cover with aluminum foil. Put in
a preheated oven for 10 - 15 minutes.
Serve hot with raita.
Serves 10
Preparation Time: 10 minutes
Cooking Time: 30 minutes
|
|
|
|
|
|
