Ingredients
Basmati rice-3 cup
cinnamon-3
cloves-6
shajeera-1 tsp
cardamom-4
salt
oil
chicken-1 kg
chilly powder-1 tbsp+2 tsp
fennel powder-1 tsp
pepper powder-1 tsp
turmeric-1 tsp+ 1/2 tsp
garam masala-1 +1 1/2 tsp
lemon juice-1 tbsp
yogurt-1 +3 tbsp
oil
onion-3
green chilly-8
ginger garlic paste-3 tbsp
tomato paste-2
coriander leaves-1 cup
mint leaves-1 cup
Preparation
Marinate chicken with chilly powder, turmeric, fennel powder, pepper powder, ginger garlic paste, curd ,oil and salt, mix well and keep aside for 20 minutes. Then fry the chicken in a pan and keep aside. Add onion in to the pan, next add green chilly and ginger garlic paste, saute it until it become golden brown, next add chilly powder and turmeric, mix well, next add tomato paste, cook until it become oil separates, now add mint and coriander leaves, and curd, mix well, then add water, boil it well, next add chicken, combine all well, add salt, garam masala, mix well and cook until it become thick, then turn off flame.
For rice, boil water with whole spices, salt and oil, add rice and cook it well, then strain rice from water. Take half of rice from it, then add chicken masala, spread evenly above the rice, add coriander and mint leaves, then add another portion of rice, again add mint and coriander leaves, pour saffron milk, then seal the pot with aluminium foil, cover it with a lid, cook it in low flame for 15 minutes, then serve it.
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