Chicken Tikka Masala Biryani

Ingredients

• For Chicken Tikka
• 1 kg chicken medium pcs
• 2 tbsp yoghurt
• 1tbsp ginger garlic paste
• 1tbsp red chilly powder
• 1tbsp coriander powder
• 1tsp cumin powder
• 1/2tsp garam masala powder
• 1/4 tsp of turmeric powder
• 1tsp pepper powder
• 1 tbsp of lemon juice
• Pinch of red food colour
• 1 tbsp of mustard oil
• Salt to taste
• For Biryani Masala: ,
• 2 medium onions chopped
• 2 medium tomatoes chopped
• 4 green chillies with slit
• 1/4cup mint leaves
• 1 tbsp ginger garlic paste
• 1 tbsp red chilli powder
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/4 teaspoon turmeric powderl
• 1/2cup yoghurt
• 1 tbsp kasoori methi ( dry fenugreek leaves)
• 1/4tsp garam masala pow
• 1 tbsp lemon juice
• 1 cup chopped coriander leaves
• Whole Spices: piece of cinnamon, 3 cloves, 3 Cardamom ,1 bay leaf ,2tsp shahi jeera
• 1/2 cup cooking oil
• 1 piece of coal
• Salt to taste
• For rice preparation
• 4 cups of long grain basmati rice
• 2 bay leaves
• A big piece of cinnamon stick
• 5 Cardamom
• 1 tbsp vinegar
• Salt to taste
• 4 tbsp oil
• Enough water to cook the rice
• For Dum Cooking:
• 1 cup fried onion
• 1 cup chopped coriander leaves
• 1/4 cup milk + 1 teaspoon rose water + Pinch of yellow color
• 1tsp garam masala powder
• 1 tsp shahi jeera
• 4 tablespoon of ghee or butter

Directions

• 1For Chicken Tikka: Marinate chicken pieces with rest of the ingredients for minimum 2 hours. Heat 4 tbsp oil in a saucepan and cook chicken till it is fully done. This will take about 20-25 minutes. Preserve the juices with the chicken.
• 2For Biryani Masala: Heat 1/4 cup cooking oil in a saucepan and add all the whole spices. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves. Add 1 tbsp ginger & garlic paste and fry 1 minute. To this add, 2 tomatoes chopped and cook till it is soft. Now add all the spice powders like 1/4 tsp turmeric, 1 tbsp red chili powder, 2 tsp coriander powder, and 1 tsp cumin powder. Cook on low flame for 5 minutes till aromatic and oil separate. Then add 1/2 cup yogurt, 1 tbsp kasoori methi, 1/4 tsp garam masala powder, and 1 cup fresh coriander leaves. Place the lid and cook for another 5 minutes. Add this biryani masala to the chicken tikka pieces, mix well and cook for another 5 minutes on low flame. Taste and adjust the seasoning (add water and salt if needed). Place a piece of foil on the surface of the gravy and keep a hot burning coal on it. Pour a tsp of ghee over the coal. Cover with an airtight lid to trap the smoke. Leave it covered for 15 to 20 minutes. Open the lid and discard the foil and coal piece.
• 3For Biryani Rice: Wash the rice thoroughly and soak for 30 minutes in water. Heat a large vessel filled with enough water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt, and oil. Add the soaked rice and cook till 90% done. When you check the rice, it should be firm and not mushy. Drain the rice in a colander and set aside.
• 4For final assembling and dum cooking: In a large saucepan add all the chicken tikka masala as the first layer. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + color mixture. Sprinkle a handful of coriander leaves and fried onion along with a pinch of garam masala and 1 tsp shahi jeera. Repeat the step 2 with rest of the rice. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
• 5Cook on medium-high heat for 10 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
• 6Serve hot

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