Chicken Tikka Biryani

Directions:

• 1)

  In a bowl take all the ingredients written under chicken tikka above, mix it well and make sure the chicken is well coated with the masala.

• 2)

  Adjust the salt and set the marination aside in a refrigerator for minimum of 5-6 hours. For the best results marinate it overnight. 

• 3)

  Next day take the marinated chicken and pan fry it until tender and cooked.

• 4)

  While the chicken is frying soak the basmati rice in water for 30 minutes.

• 5)

  Take a saucepan add 2 cups of water, bring it to boil. Now throw in all the whole spices, ghee and salt.

• 6)

  Add the rinsed basmati rice to the boiling water and let it cook until it’s half done. Drain the excess water and set aside.

• 7)

  In a heavy bottom pot, heat the ghee, add onions and sauté until they are caramelized. You can also add green peas or any other veggies if you want at this point. Transfer  this mixture on a plate.

• 8)

  Take the same pot and cover the bottom of the pan with rice, sprinkle some saffron milk, add caramelized onion, mix herbs, chicken tikka layer by adding rice and continue repetition in the above order to form layers. 

• 9)

  Once you are done layering, seal the pot with an aluminium foil and cover it with a lid.

• 10)

  Now place the pot on a hot skillet and let the biryani cook on a medium flame for 7-8 minutes

• 11)

  Before serving make sure you mix all the layers. Serve this biryani with cucumber or boondi raita.