Chicken Tikka Biryani with Mint Raita and Biriyani Shorba

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CHICKEN TIKKA BIRYANI


This is the most loved & appreciated biryani in my house! 

This super delicious biryani is prepared using roasted boneless chicken. This is a combination of a delicious chicken tikka with a scrumptious biryani. 

The preparation is bit time taking, but if you prepare the chicken marination well in advance, it will be easier. 

The mint raitha gives authentic restaurant style look & taste to this dish. 

This is prepared in 4 steps. First is tikka preparation, followed by tikka gravy, next is biriyani rice and raitha. 

In addition to this, I have prepared biriyani curry too which can be served along with this biriyani. This is optional. This is called as biryani shorba. This curry can be used for parotas, naan, any types of pulav or biryani. You can add veggies like mushroom, capcicum or cauliflower or even paneer to this gravy

Here is a step by step by step recipe for this delicious dish. 

(KINDLY USE MASALA POWDERS AS PER YOUR SPICE REQUIREMENTS)


RECIPE FOR CHICKEN TIKKA BIRYANI:


FOR CHICKEN TIKKA PREPARATION:

1/2 kg boneless chicken

For Marination:

  • 1/2 cup curds
  • 1tsp ginger garlic paste
  • 1tbsp kashmiri red chilly powder
  • 1/2tsp coriander powder
  • 1/4 tsp jeera powder
  • 1 tsp garam masala powder
  • 1/4tsp crushed pepper
  • 1 tbsp lemon juice
  • Salt to taste
  • Few chopped curry leaves. 
  • 1 tbsp oil

METHOD:

Wash & clean Chicken pieces and add all the ingredients mentioned above. 


Mix well and keep aside for minimum 1 hour. Overnight is better. 

Heat 2 tbsp ghee in a cooking pan & fry the marinated pieces till they are juicy & tender. 

Do not over fry. Make sure they retain some moisture. 

Remove & keep aside. 

FOR TIKKA GRAVY:

In the same pan, add 1 tbsp oil, little ginger garlic paste, 1 tsp red chilly powder, 1/2 tsp coriander powder, 1/4 tsp jeera powder, 1/2 tsp garam masala powder, 1 cup curds & salt to taste. Mix well. Add very little water & cover & cook for 3-4 minutes. 
Tikka gravy is ready. 

Meanwhile soak a pinch of saffron in 1/2 cup water & keep aside. 
Chop few mint & coriander leaves for garnishing. 

BIRIYANI RICE:


The best biriyani depends on the quality of rice used. Preparing rice is an art. Make sure you use the best quality rice. 


RICE PREPARATION:

INGREDIENTS:

  • 2 cups basmati rice
  • 4 cups water
  • Salt to taste
  • Caramelized onion

For seasoning:

  • 3 cardamoms
  • 3 cloves
  • 1" cinnamon stick
  • 2 bay leaves
  • 1/2 tsp shahi jeera
  • 1 star anise

METHOD

Wash & soak 2 cups of basmathi rice for 20 minutes, drain & keep aside.

Roast 2 medium sliced onion with little ghee & keep aside.

Heat 2 tbsp ghee in a deep pan & add seasoning ingredients, fry. Add 4 cups of water, add salt. Boil water, add soaked rice. Cover & cook for 5 to 8 minutes.

Let it rest for 2-3 minutes. Open the lid & gently mix the rice. 

FINAL ASSEMBLING:


Take a deep wide pan, add tikka pieces and little roasted onion.

Add one layer of rice. 

Sprinkle mint & coriander leaves, add roasted onion, little saffron water, tikka gravy, add tikka pieces again on top.

Repeat this process till all the rice & meat is layered well. 
Pour the saffron water on top. Garnish with chopped mint & coriander leaves & few roasted onions. 
Cover & leave for 5 minutes.

Delicious tikka biriyani is ready to serve. 

Serve hot with mint raitha & biriyani shorba. 

MINT RAITA. 


Preparation is simple. 

Chop cucumber and onion. Keep aside. 


Just add little curd & few mint+ coriander leaves and required green chillies to the blender.  

Grind to paste
Add this paste to the chopped cucumber & onion. Add extra curds, salt, pinch of pepper powder & chat masala. 

Delicious mint raita is ready. 

BIRIYANI SHORBA/GRAVY RECIPE:


FOR GRINDING:


  • 2 tbsp peanut
  • 2 tbsp sesame / til
  • 2-3 tbsp dry coconut
  • Pinch of shahi jeera
  • Pinch of funnel seeds
  • 1 clove
  • 1 small piece cinnamon
  • 1tsp ghee
  • 1 medium onion chopped
  • Little tamarind

FOR GRAVY:

  • 2 tbsp ghee
  • 1 large sliced onion
  • 1 tsp kashmiri chilli powder
  • ½ tsp coriander powder
  • ¼ tsp cumin powder
  • 1/2 tsp garam masala
  • 2 cups of water
  • Small piece of jaggery (optional)
  • Salt to taste.

METHOD:

Heat 1 tsp ghee and roast peanuts, add sesame seeds , fry, add onion & fry till its translucent . Add shahi jeera clove, cinnamon & funnel seeds. Mix well. 
Add this to mixy jar, add tamarind 
Grind to paste. 
Heat 2 tbsp ghee in a cooking vessel. Add onion. Fry till slight brown. Add all the masala powders. Mix well. Add ground paste. Mix well. Add water, salt, jaggery to balance spices.
 
Cover & cook for 5-8 minutes. 

Delicious biryani shorba/gravy is ready. 

Enjoy delicious Tikka biryani with mint raita & biryani shorba. 

Enjoy with your loved ones. 











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