Chicken Tikka Biryani Recipe

Directions

• 1ST Marination,
• I’ve taken about 500 grams of chicken. I’ve taken leg & thigh pieces here. Now we have to score this chicken. cuts on joints & tendons will help your chicken to cook faster for the first marination,
  
• Add salt to taste on the chicken. 2tsp lemon juice 2tbsp ginger garlic & green chili paste, 1 tsp Kashmiri red chili powder. Mix all these things nicely with the chicken. One you applied the 1st marinade for 1/2 to an hour.
• 2ST Marination,
• For the 2nd marination, take 2-3 tbsp mustard oil in a pan. now, let this oil smoke on high heat to remove its pungency. Then turn off the flame, and let the oil cool down slightly.
• Smoky flavor
• Now we have to give the tandoor-like smoky flavor to this. Take burning embers like this, and put some ghee on it & then once it starts smoking. Cover it with a lid. Cover it & let it sit for 3-4 minutes.
• The smokiness of the coal will transfer to the marinade & that will help replicate the tandoor flavor at home. After 3-4 minutes remove the coal too. At this stage taste the marinade for seasoning spices.  
• Cook the Rice:
• Wash and soak basmati rice for 30 minutes. Take a pot and boil the water then add 1-2 bay leaves, 1-inch cinnamon, 1 tsp caraway seeds, green cardamom 3.4 nos, cloves 4.5 nos, star anise 1, black peppercorns 3-4 nos, green chili 1-2 add the one lemon slice, salt as required take ½ kg rice & add the rice in boiling water to cook.
• We have cooked the rice until it’s 80% cooked. Remove the rice from hot water with a spider.
• Cook the Chicken Tikka:
• Heat a pan or grill. Cook the marinated chicken on medium heat until fully cooked and slightly charred. Set aside.
• Cook Biryani masala
• Now we have to prepare a mixture in a bowl.  Add curd, ginger garlic & chili paste, turmeric powder, Kashmiri red chili powder, coriander powder, homemade biryani masala, and salt to taste, now add the barista oil that we had reserved for a great onion flavor.
• Now mix everything, you have to add a crushed barista to it. I will add just 80% of the barista. The remaining 20% will be used to layer the biryani add a handful of fresh coriander leaves & mix all the ingredients nicely.
• Cook the biryani masala, take a thick-bottomed vessel to add 2-3 tbsp of barista fried oil & heat it, add tomatoes, & add some salt to it, and stir it well & cook just for 2-3 minutes now, to Add the curd mixture that we prepared earlier.
• . After adding that stir it nicely & continue to cook it well until the oil starts separating. This process can take up to 4-5 minutes. Add some hot water to it.
• At this stage, add the chicken tikka. Nicely stir the masala with the chicken tikka. Cook it for 4-5 minutes. At this stage, turn the flame off.
  Now here sprinkle some freshly chopped coriander leaves on top of some freshly chopped mint leaves & add some birista on it.
• Assemble the Biryani:
• In a large heavy-bottomed pot, layer the korma chicken at the bottom. Add a layer of partially cooked rice on top of the chicken. Sprinkle fried onions, saffron milk, and ghee over the rice. And now we have given ‘Dum’ to biryani.
  So take a pan & place a pot on top of it. Once 5 minutes are done then lower the flame to minimum.  Biryani is ready for 10-15 minutes.
  
• Serve:
• Once done, gently mix the layers before serving. Garnish with more fried onions and fresh coriander leaves.
  Enjoy your restaurant-style Hyderabadi chicken biryani!
  Garnish with more fried onions and fresh coriander leaves.