Chicken Tikka Biryani Recipe

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Ingredients

For Chicken Tikka
Chicken (Tikka Cut) : 4 pieces
Yogurt : 4 tablespoons
Lemon Juice : 2 tablespoons
National Ginger & Garlic Paste : 1 tablespoon each
Raw Papaya Paste : 1 tablespoon
National Chicken Tikka Masala : 1/2 packet
National Chinese Chili Sauce : 1 tablespoon
Zarda / Orange Food Color : 1/4 teaspoon
Charcoal : 1 inch piece, for dum
Oil : 5 tablespoons
For Biryani Masala
National Basmati Rice : 3 cups
Oil : 1 cup
Onion (sliced) : 1 medium
National Ginger & Garlic Paste : 1 teaspoon each
National Quorma Masala : 1/2 packet
Crushed Chili : 1 tablespoon
National Iodized Salt : to taste
Yogurt : 2 cups
Green Chili : 3-4
Fresh Coriander (chopped) : 2 tablespoons
Fresh Mint (leaves) : 2 tablespoons
Lemon (sliced) : 4-5 medium
Zarda / Orange Food Color : 1/8 teaspoon

Method

For Chicken Tikka Marination
Using a knife make cuts in chicken tikka pieces.
Combine all the ingredients in a bowl except the last two and rub it thoroughly onto the chicken pieces. Cover the remaining with marinade. Give it a koyle-ka-dum and allow it to marinate for at least 1 hour in the refrigerator.
Heat the oil & cook marinated chicken tikka on a high heat just to get a little color.
Add half a cup of water and cook with the lid covered for 15 minutes. After a few minutes flip to ensure even cooking on both sides. Cook until the meat is tender. Keep aside.
For Biryani Masala
Wash & soak National Basmati Rice for at least 15 minutes.
Heat the oil in a large pot and fry the onions till they are golden in color.
To this add National Ginger Paste, National Garlic Paste, National Quorma Masala, crushed chili, National Iodized Salt and yogurt; cook for 4-5 minutes.
In a large pan bring 3 liters of water to a rapid boil; add 3 tbsp National Iodized Salt and 2-3 lemons (sliced). Add the drained rice and boil till rice reaches do kanni stage. Strain.