Preparation:

To marinate , use Chicken Tikka pieces or cut the tikka pieces from boneless thigh pieces and/or fillets as per your preference.
Marinate the chicken tikkas with items specified and mix well. Set aside for 1 hr.

  • Take 1/2 cup of warm milk & soak 10-12 saffron strands. Mix it with a spoon and set aside.
  • Slice 2 medium onions & chop the green chillies, coriander leaves, and mint leaves
  • Wash and soak the basmati rice for 30 mins before cooking.
  • Whisk the curd/yogurt.

Process:

To cook the Chicken Tikkas:

  • Heat 2 tbsp oil in a pan and arrange the marinated tikkas side by side. Don’t crowd the pan, make it in 2 batches.
  • Fry on high heat for 2 mins, flip the tikkas on the other side and continue to fry on high heat for 2 mins on the other side.
  • Flip again on the other side and continue to fry on medium heat for 3 mins on each side.
  • Repeat the same for the next batch too.

To make the Gravy:

  • Heat 3 tbsp oil in a pan and add the sliced onions. Fry on medium heat for around 10 mins till light brown.
  • Add the Ginger Garlic paste and fry on low heat for 2 mins.
  • Now add the tomato purée, mix and fry on medium heat for a minute (in case you are adding fresh tomato purée cook for 2-3 mins).
  • Add all the spice powders and salt to season. Mix and cook on low heat for 2-3 mins.
  • Add the whisked curd/yogurt and cook on low heat while stirring for 3 mins till oil separates.
  • Add the chopped green chillies, coriander leaves and mint, give a mix and cook on low heat for 1 min.
  • Now add 150 ml water, give a mix and cook for 2 mins till the gravy is thick and oil separates. Set aside for use later.

To cook the Rice:

  • Wash & soak the Basmati Rice for 30 minutes
  • Boil 1.5 litres water in a pan on high flame.
  • Add all the whole spices and 1.5 tbsp salt
  • Stir it well to dissolve the salt completely. The water must be very salty.
  • Once it comes to boil, add the soaked rice & keep on high, turning it gently a few times till the rice is 90% done. This should take 8-9 mins.
  • Strain the water & keep the rice aside on a big plate.

To assemble the Biryani:

  • Take a flat bottom pot and brush with 1 tsp ghee on the base of the pot.
  • Now arrange half of the cooked rice and spread the gravy uniformly on the rice.
  • Arrange the fried chicken tikkas side by side on top of the gravy. Add the mint leaves over the tikkas and spread the balance cooked rice over this.
  • Spread the the saffron milk on the rice.
  • Close with a lid and cook covered on DUM on low heat for 8 mins.
  • Let it rest for 20 mins before mixing the rice and chicken evenly.

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