Скачать с ютуб Chicken tikka Biryani - Traditional Delhi mughlai recipe в хорошем качестве

Chicken tikka Biryani - Traditional Delhi mughlai recipe

Tikka biryani is an authentic, traditional and mughlai recipe. It is rich in flavours and delicious in taste. It is a tempting combination of chicken tikka and biryani. We are making tikka in pan but you can roast tikkas on skewers as well. Give it a try INGREDIENTS – For Rice : ½ kg Golden rice(1 hour Soaked) 2 & ½ ltr water 3-4 Bay leaves 4 Green cardamom 5-6 Cloves 3 Tbsp Salt For Chicken Tikka : 700 gm Boneless Chicken ½ tsp Salt ½ tsp Red chilli powder ¼ tsp Chat Masala 1 tsp Ginger paste 1 tsp Garlic paste 2 pinch Turmeric powder 1 tbsp Tikka Masala 1 tsp cooking Oil 2 tbsp Yogurt 1 lemon’s juice 20 ml oil (for roasting tikka) 1 burning Coal For Base & Layers 1 sliced Onion 1 Black cardamom 10-12 Black peppercorns 4 Green cardamon 1 Cinnamon Stick piece 1 tsp Cumin seeds 8 cloves 5-6 Bay leaves 1 tsp Tikka masala 3 chopped Green chillies 1 fist Coriander Leaves ¼ tsp Turmeric powder ¼ tsp red chilli powder 1 tbsp ginger paste 1 tbsp garlic paste 50 ml Oil for base 2 Sliced Potatoes 2 tbsp Yogurt 2 pinch Salt 50 gm Dry plum 1 cup Milk Some Food colour 2 tsp keora water(optional) PROCEDURE: • First of all pour water in a large pot , add all spices(for rice) and let it boil. When it starts boiling add soaked water ,cover the lid and boil it for 12 mins on full flame then strain it. • Take Chicken pieces and add marination spices mention above and mix it properly. • Heat 20 ml oil in a pan on high flame,put chicken pieces in it and roast each side for 5 mins. After 5 mins turn upside down. After 7-8 mins cover the lid and roast. It will take 10 mins to roast both sides. • Burn a coal, put it into a small bowl and put this bowl in tikka pan. Pour 1 tsp oil or butter on coal and instantly cover the lid. • Heat 50 ml oil in a large pot then add bay leaves,cloves,cumin seeds,cinnamon stick,green cardamom,black pepper, and sliced onion. Roast until onion turns golden brown. • Now turn the flame to medium and add ginger garlic paste, turmeric powder, red chilli powder and tikka masala. Roast it for a min then add potatoes and yogurt. Sprinkle salt, some coriander leaves and green chillies. • Few seconds later Spread half quantity of boiled rice evenly then put ½ tikka pieces and again sprinkle some coriander leaves and fried onions. • Again add remaining rice,tikkas and corinader leaves and fried onion. Put some dry plum on top. Cover with a thick cotton cloth then put lid. • After 7 mins on full flame remove the lid and check if there is less water then add 1 cup milk. Add some food colour in a corner. ( adding food colour is optional). Add keora water. Again cover the lid and cook on slow flame for 3-4 mins. • Turn off the flame and leave in its steam for 5 mins. After 5 mins it is ready to serve. • Must try and do not forget to share your precious views with us. • LIKE COMMENT SHARE SUBSCRIBE