Chicken Tikka Biryani

This is an easy and tasty biryani.This can be made by grilling chicken or frying chicken.This is one of my family fav.

Ingredients:

For Masala:

1kg Chicken
5 Medium sized onions
2tbsp Garlic paste
2tbsp Ginger paste
5 Green chillies
2 Medium sized tomatoes
1 pck Tikka masala powder
4tsp Yoghurt
Oil
Salt if needed more

To Marinate:

2tbsp Tikka masala powder (I used Shan Tikka Masala)
1tbsp yoghurt
1tsp ginger garlic paste
A pinch of tikka color

For Rice:

1kg Rice
3 Pieces of cinnamon stick
7 Pods of cardamom
7 Cloves
Water to boil
1tbsp Lemon juice

For Dum:

Fried onions
Fried cashewnut
Chopped coriander leaves and mint leaves
Saffron soaked in milk
Ghee

Method:

1.Clean the chicken and put some cut here and there on the chicken pieces and marinate the chicken.

2.Keep this for marination atleast 1 hr or overnight.

3.Soak the rice for 30mins.

4.In a big vessel take water in large amount in which the rice has to be cooked.

5.Keep the water for boiling.In this put cinnamon sticks,cardamom,cloves and salt.Drain the rice after 30mins.When the water boils add the rice to it.Add lime juice to this to avoid sticking of rice.

6.The rice should not be over cooked.When it just becomes soft drain the rice.Keep aside.We can make ghee rice also, to lessen the oil and ghee part I always do this method.

7.Now fry the chicken till half done.

8.In a nonstick vessel add oil put the sliced onions and sauté till it becomes brown.

9.After the onions are done add the ginger garlicand green chilly paste.Saute this well.

10.Add the tikka powder and mix well.

11.Add the chopped tomatoes and mix well till the tomatoes become soft.

12.Add yoghurt and mix well.

13.Now add the fried chicken and mix well and cook the chicken till fully done.

14.The masala should not have much gravy.

15.Add some chopped coriander and mint leaves to this curry.

16.Fry 2 onions for garnishing and dum.Fry the cashewnuts.Now time for dum.

17.In a vessel add some ghee and spread at the bottom.Now add half of the boiled rice.On top of this add some coriander and mint leaves and pour 2 or 3 tsp saffron milk and some ghee.

18.Now put the chicken masala over this rice.

19.Now add the rest of rice on top of this and spread evenly.

20.On top of this spread some ghee and pour the rest saffron milk,fried cashew nuts and put the chopped leaves and fried onions.

21.Cover the top of the vessel tightly with aluminium foil and close with the lid tightly as no air escapes.

22.Now on the flame into sim and keep in dum for 20 to 30 mins.

23.When opened,we can feel the steam over the top the correct part of dum.

24.For garnishing we can use boiled egg too.

25. Serve hot with papad,pickles or yoghurt salad.