Make these delicious smokey Chicken Tikka Biryani which is an easy version of Dum Biryani and minus too much effort. The end product is simply awesome with the aroma coming from the infused charcoal flavour.
To make it more easy, you can use store bought Tikkas. It will save your time and will be a sure hit at any in-house party. Please check below a step by step guide with pictures to prepare this mouth watering delicacy.
- 1 cup Basmati rice, soaked in water for 30 minutes
- 2 cups Chicken Tikkas
- 2 tbsp. oil
- 1 tbsp. ghee
- 1 star anise
- 1/2 blade of mace
- 1" cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 bay leaf
- 1 onion
- 1-2 green chilies, chopped
- 1 tbsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tbsp. kashmiri red chili powder
- 1 tsp. garam masala powder
- 2 tbsp. tomato paste
- 1/4 cup fried onions
- handful of coriander & mint leaves, chopped
- 12-15 roasted cashews & almonds
- pinch of saffron immersed in 1/4 cup milk
- 1 tsp. rose water
- 1 small piece of charcoal
Rinse, wash and drain the soaked rice. Pressure cook in 1 1/2 cups water for one whistle. Spread it on a plate to cool down.
Heat oil in a pan and temper with cinnamon, cardamoms, cloves, bay leaf, star anise and mace. Add the onion and green chilies. Saute till light brown.
Add the ginger-garlic paste, tomato paste and all the dry spices mixed with a little water. Saute till oil separates.
Now add the chicken tikkas. Mix everything well and cover. Cook on a low flame for 2-3 minutes.
Spread the cooked rice over the chicken followed by the coriander & mint leaves, fried onion, roasted cashews & almonds, ghee, rose water and saffron milk.
Place a live charcoal on a foil and place the foil over the rice. Drizzle some ghee / oil over the coal and cover with a lid.
Simmer on a low flame for 4-5 minutes. When done, remove the charcoal along with the foil and serve hot with raita, sliced onions and lime for a satisfying meal.
Heat oil in a pan and temper with bay leaf, cinnamon, cardamoms,
cloves, star anise and mace.
Add the onions and green chilies and saute till light brown.
Add the ginger-garlic paste, tomato paste and all the dry spices
mixed with a little water. Fry till oil separates.
Add the chicken tikkas and mix well.
Cover and cook on a low flame for 2-3 minutes.
fried onions, nuts, saffron milk, ghee and rose water.
Place a live charcoal over a foil and keep it on the rice as shown.
Drizzle some oil or ghee over it.
Cover with a lid and simmer on a low flame for 4-5 minutes.
When done, remove the charcoal along with the foil.
Serve hot with raita, sliced onions and lime.