Make this 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.
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. So check out the step by step pictorial recipe 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
- 1-2 bay leaves
- 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. Sauté till light brown.
Add the ginger-garlic paste, tomato paste and all the dry spices mixed with a little water. Sauté 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 & temper with bay leaf, cinnamon, cardamoms, cloves, star anise
& mace.
Add onions & green chilies. Sauté till light brown.
Add ginger-garlic paste, tomato paste & all dry spices mixed with some
water. Fry till oil separates.
Add chicken tikkas & mix well.
Cover & cook on a low flame for 2-3 minutes.
nuts, saffron milk, ghee & rose water.
Place a live charcoal over a foil & keep it on the rice. Drizzle some oil or
ghee over it.
Cover with a lid & simmer on a low flame for 4-5 minutes.
When done, remove charcoal along with the foil.
Serve hot with raita, sliced onions & lime wedges.
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