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Tandoori Tikka Biryani

Owner of Farzanas Cuisine and Gastronomy Assessor, Entrepreneur

Published : Saturday, 6 April, 2024 at 12:00 AM  Count : 1616

Tandoori Tikka Biryani

Tandoori Tikka Biryani

v    2 cups basmati rice500g boneless chicken pieces (cut into bite-sized chunks)
v    1 cup yogurt
v    2 tbsps tandoori masala
v    1 tbsp ginger-garlic paste
v    1 tbsp lemon juice1 onion (sliced)
v    2 tomatoes (chopped)
v    2 green chilies (chopped)
v    14 cup chopped cilantro (coriander leaves)
v    14 cup chopped mint leaves
v    14 cup cooking oil or ghee
v    Salt to taste
v    Whole spices 2-3 cloves
v    2-3 green cardamoms
v    1-inch cinnamon stick
v    1 bay leaf

Tandoori Tikka Biryani

Tandoori Tikka Biryani

1.    Wash the basmati rice thoroughly and soak it in water for about 30 minutes. Then, drain the water and set aside.

2.    In a bowl, mix yogurt, tandoori masala, ginger-garlic paste, lemon juice, and salt to make a marinade.

3.    Marinate the chicken pieces in this mixture for at least 1 hour (overnight marination yields better results).In a large pot, heat oil or ghee over medium heat. Add the whole spices and sauté until fragrant.

4.    Add sliced onions and sauté until they turn golden brown.

5.    Add chopped tomatoes and green chilies. Cook until tomatoes are soft and oil separates.

6.    Add marinated chicken pieces and cook until they are tender and fully cooked.

7.    In a separate pot, boil water and add soaked basmati rice along with salt. Cook until the rice is 70-80% done.

8.    Drain the water and set aside.

9.    Now, layer the partially cooked rice over the cooked chicken mixture in the pot.Sprinkle chopped cilantro and mint leaves on top.

10.    Cover the pot with a tight-fitting lid and cook on low heat for about 15-20 minutes, or until the rice is fully cooked and the flavors are well blended.

11.    Once done, gently fluff the biryani with a fork and serve hot with raita (yogurt dip) or salad.

12.    Enjoy your delicious Tandoori Tikka Biryani!

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