Chicken Tikka Biriyani - a fragrant rice with a spicy chicken tikka pieces.

-

 Chicken Tikka Biriyani


Description:

Chicken Tikka is marinated by using hung curd and some spices.Later we can use OTG or non stick kadai to shallow fry. If yu want you can include smoky flavour into it. 

Then tomato based spicy gravy is prepared and layered with a cooked basmati rice and keep it DUM for sometime. Serve hot along with raita. It’s a packed witj flavours. You can have tikka with some mayonnaise too. 

We personally love to make it on weekends. If you want to make something easy witj a restaurant touch on weekends ,you can go for this.

Ingredients:

For marination:

Boneless chicken- 1/2 kg

Kashmiri chilli powder- 4 tsp

Garam masala- 1/2 tsp

Ginger garlic paste- 1 tbsp 

Yogurt- 1/4 cup

Lemon juice- 1 tbsp 

Salt- 1 tsp

Oil - 2 tsp 

For gravy:

Onion -2 (thinly sliced)

Tomato purée- 1/2 cup

Ginger garlic paste- 1 tbsp 

Yogurt- 4 tbsp 

Turmeric powder- 1/2 tsp

Chilli powder- 1 tsp

Garam masala- 1 tbsp 

Green chilli- 2 (chopped)

Mint leaves- one handful 

Coriander leaves- one handful 

Salt 

For cooking the rice:

Basmati Rice- 1/2 kg

Bay leaf- 1

Cardamom -4

Clove - 4

Cinnamon- 2

Shah jeera- 1/2 tsp

Water 

Salt 

Saffron strands

Preparation:

1. Marinate the chicken tikka with ingredients specified and mix well. Let it marinate for an hour.

2. To make the tikka, add 2 tbsp oil in a pan and arrange the marinated chicken and cook. Make it in batches.

3. Flip the other side and continue to cook till it gets cooked completely. 

4. Meanwhile, soak saffron in milk and set aside. Soak the basmati rice for 30 mins and keep it aside.

5. For making the gravy, add oil in a kadai, add sliced onion into it saute it till it turns golden brown then add ginger garlic paste.

6. Now add tomato purée and continue to cook till the raw smell goes. 

7. Add all the spice powders and salt saute it till it leaves oil on sides.

8. Now add whisked yogurt and stir for 3 mins. Den add chopped green chilli and coriander leaves.

9. Allow it to cook till the gravy gets cooked and oil separates.

10. Meanwhile, cook the rice and keep it ready.

11. In a pot, add 750 ml  of water, add all the whole spices mentioned and a tsp of ghee and salt.

12. Wen the water boils, add the soaked basmati rice and cook on medium flame. Wen it cooks completely, switch off the flame and keep it ready to layer.

13. To assemble the Biriyani, take a thick flat bottomed pot, add a tsp of gheeand brush the base of the pan evenly.

14. Take half of the cooked rice into it and a layer of gravy uniformly. 

15. Arrange the fried chicken tikka’s over it and the remaining rice.

16. Now add saffron milk into it. Garnish with mint leaves and cook covered on DUM on low heat for 10 mins.

17. Remove from flame and serve hot!!





















"This Content Sponsored by SBO Digital Marketing.

Mobile-Based Part-Time Job Opportunity by SBO!

Earn money online by doing simple content publishing and sharing tasks. Here's how:

Job Type: Mobile-based part-time work
Work Involves:
Content publishing
Content sharing on social media
Time Required: As little as 1 hour a day
Earnings: ₹300 or more daily
Requirements:
Active Facebook and Instagram account
Basic knowledge of using mobile and social media
For more details:

WhatsApp your Name and Qualification to 9994150330.

a.Online Part Time Jobs from Home

b.Work from Home Jobs Without Investment

c.Freelance Jobs Online for Students

d.Mobile Based Online Jobs

e.Daily Payment Online Jobs

Keyword & Tag: #OnlinePartTimeJob #WorkFromHome #EarnMoneyOnline #PartTimeJob #jobs #jobalerts #withoutinvestmentjob"


Comments

Post a Comment

Popular posts from this blog

Pumpkin Halwa - an Indian sweet prepared using white pumpkin, ghee and sugar as main ingredients.

-
Image
 Pumpkin Halwa DESCRIPTION:  Pumpkin halwa is an Indian sweet prepared using white pumpkin, ghee and sugar as main ingredients. Like other halwa made using vegetables like carrot, lauki this halwa also tastes delicious. INGREDIENTS: White Pumpkin / Ash Gourd - 1 cup(Grater) Sugar - 1/2 cup Ghee - 3 tbsp Cashews - 2 tbsp Saffron - 1/8 tsp Cardamom powder - 1/4 tsp Lemon juice - 1 tsp  Edible camphor - a small piece Preparation: 1. Remove the seeds part from ash gourd then remove the skin. Grate it using a grater. 2. There will be lot of water content, Set aside. To a bowl place a strainer on that place a muslin cloth. Add grated ash gourd along with water. 3. Tie the ends of the cloth and start squeezing. Squeeze completely and measure 1 cup, Set aside. 4. Reserve the collected water. To a heavy bottomed kadai add 1 tablespoon ghee, add ash gourd. 5. Saute for 3 minutes in low flame. Then add saffron along with 3/4th of reserved water. Mix it well. 6. Cook covered until th...
Read more

Pacha Manga Chammanthi or The Raw Mango Chutney is a sour and spicy traditional Kerala delicacy prepared with green mango, shallots, chilies and coconut.

-
Image
 Pacha Manga Chammanthi /  The Raw Mango Chutney Description :            Pacha manga chammanthi or Raw Mango Chutney is a no-cook traditional chutney recipe from Kerala. This recipe just needs you to take all ingredients and blend them coarsely. Traditionally it is grounded in ‘ Ammikal ’ (the traditional grinding stone) which gives the unique taste. You can also use mortar and pestle to grind it but I found a blender to make it easy. Ingredients : Green mango- 1/2 Shallots-4 Red chilli -1 Green chilli- 1 Grated coconut- 1/2cup Ginger-1/2. Inch piece   Salt- 1 tsp           Jaggery - a little (optional)          Preparation : 1. Cut the mangoes into small pieces. ( Note : If you want you can peel off the skin, but usually it is prepared with the peel on ) 2.  Coarsely grind everything together in the small jar of a mixie or on the ‘ Ammikkallu /Arakallu ’ without adding any water. 3. If ...
Read more

Kathirikai Katta - a tasty, tangy, hot and sweet dish served as side dish for biriyani.

-
Image
 Kathirikai Katta Description: Kathirikai katta ( Brinjal curry) is a famous delicious tangy curry served as a side dish for biriyani especially in South Indian muslim marriages. The tanginess in the curry and jaggery sweetness is a perfect blend for brinjal curry.    This recipe i have learnt from my mom which is our all time favourite in our home.Whenever my mom makes biriyani , this Kathirikai katta will be there’s in our menu.. It is always a hit in our home . Ingredients: Small onion - 15 (crushed) Pepper corns- 1 tsp Curry leaves- a handful  Brinjal - 12 (whole slit at 4) Tomato- 4 ( roughly grind) Gingelly oil - 1/4 cup Turmeric powder- 1/4 tsp Chilli powder- 2 tsp Coriander powder- 1 tsp Tamarind pulp - 1/2 cup Jaggery powder- 1 tsp Salt - to taste Preparation: 1. Heat a non stick pan with oil in it . Add pepper corns, curry leaves.Add  the crushed small onions , and tomato . 2. Addd the brinjals . Fry till the colour of the brinjal changed and becomes a...
Read more