| Author | madhumathi78 | Yield | No Value |
|---|---|---|---|
| Published | Sep 21, 2007 | Cooking Time | 1 hour |
| Recipe Type | Rices | Preparation Time | 34 Minutes |
| Ingredient | Chicken | Standing Time | 1 hour |
Recipe of Chicken Tikka Biryani
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Butter (Makhan) | 3 | Tablespoons |
| Basmati Rice | 2 | Cup |
| Black Peppers (Pisi Kaali Mirch) | 1/2 | Teaspoons |
| Salt | 1 | Teaspoons |
| Lemon Juice (Nimbu Arakh) | 2 | Tablespoons |
| Garlic Paste (Pisa Lehsan) | 1 | Teaspoons |
| Onion | 1 | Numbers |
| Saffron (Zaafran) | Pinch | |
| Heavy Cream | 1 | Teaspoons |
| Boneless Chicken | 500 | Grams |
| Egg Yolks | 2 | Numbers |
| Black Pepper (Pisi Kaali Mirch) | 1/2 | Teaspoons |
| Salt | 1 | Teaspoons |
| Whole Black Peppercorns (Saabut Kaali Mirch) | 1/2 | Teaspoons |
| Cherry Tomatoes |
Directions
1) Mix the marinade ingredients with the chicken. And set aside for 4 hours.
2) Mix the saffron with the cream. Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture.
3) Wash the rice and let it soak for 1 hour. Then cook the rice with salt in 5 cups of boiling water then drain.
4) Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork. Then the rice back on low heat. And let it cook for 4 to 5 minutes.
5) Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture. Then place rice on a platter And arrange chicken on skewers on top of the rice. Then garnish with the peppercorns and whole cherry tomatoes and serve.
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