Chicken Saffron Tikka Biryani
| 2 Hrs 4/5 people
Elements :>
1 kg chicken (boneless tikka cut pieces),
1 kg basmati rice, 2 tsp ginger paste,
2 teaspoons of garlic paste,
2 tbsp onion batter,
150 g drained sour yogurt,
5-6 teaspoons of lemon juice,
1 teaspoon of pepper powder,
Raw chili paste to taste,
Turmeric, Chilli, Cumin, Coriander, Kashmiri as required
Chillies, hot spices
2 teaspoons taduri masala,
2 tsp Kasuri Methi powder,
2 onions, finely chopped (for grilling),
100 ml mustard oil (for marinating),
Amount of white oil for cooking,
ghee as per quantity, coriander leaves as required, mint leaves chopped, salt as per taste, sugar, charcoal as required (for smoke
for),
Amount of food color (red and yellow..optional), sprinkles as required,
Sweet perfume, rose as required
water, water,
Boiled potatoes and eggs as required (optional), saffron as required, warm milk,
150 g drained sour yogurt,
5-6 teaspoons of lemon juice,
1 teaspoon of pepper powder,
Raw chili paste to taste,
Turmeric, Chilli, Cumin, Coriander, Kashmiri Chilli, Garam masala as required
2 teaspoons taduri masala,
2 tsp Kasuri Methi powder,
2 onions, finely chopped (Barista's
for),
100 ml mustard oil (for marinating),
Amount of white oil for cooking,
ghee as per quantity, coriander leaves as required, mint leaves chopped, salt as per taste, sugar, charcoal as required (for smoke
for),
Amount of food color (red and yellow..optional), sprinkles as required,
Sweet perfume, rose as required
water, water,
Boiled potatoes and eggs as required (optional), saffron as required, warm milk,
First, marinate the chicken balls with 3-4 spoons of lemon juice, salt and pepper powder for 30 minutes.
Then basmati rice should be soaked in a bowl for 30 minutes.....
Then after 30 minutes the chicken should be marinated again with sour curd, all the batter and powdered spices, kasuri methi, salt, a little red food colour, a little sugar, chhatu (give it as needed to make it a bit sticky), mustard oil and marinate again for 30 minutes. minute...
Then put water in a pot, add 1-2 spoons of lemon juice, salt, a little rose water, 2 drops of attar, 2 bay leaves and boil it with rice at 70%-75%... (white when cooked) If you don't give oil, give lemon juice instead, then the rice will be white and the rice will be long...).
Then when the rice is done, take it down and drain the water and spread it a little bit to cool it.
The finely chopped onions should be fried in oil.
Heat white oil and ghee in a pan and add the chicken tikkas one by one and cover them with a little cover and fry all the chickens.
8 . Once fried, add a little ghee to the pan, add a little raw tikka masala to it and add a little gravy to it, add a little fresh cream, a little ghee, rose water, 2 drops of attar and a little mint and coriander. Spread the leaves and put them in a bowl and smack it with a little ghee or oil with burning charcoal for 5-7 minutes..then Teiri Tikka Masala Gravy..
In a bowl, soak rose water, keora water, attar, warm milk, saffron and a little yellow food color (optional). (Please note that if you make biryani, first add chicken gravy, potatoes and eggs to the bone, then add rice, so that the bottom does not burn...)
Then add potato with egg and then add rice and layer it with beresta, hot spices, melted ghee, salt, sugar, saffron milk, coriander leaves, mint leaves and repeat the same layer again... (I have added potato and egg tikka here It is not given in biryani. In fact, biryani does not work without potatoes and eggs.
Then water again in a small bowl
Heat the charcoal and add ghee or oil to the pot
Keep it covered for 5 minutes.. If
If you like a little smoky flavor, you can give it
Otherwise it will not be given
Then put a little flour or flour and apply it around the pot. Then place a bread pan on the gas and heat it well, then lower the flame and cover the bone and let it steam for 10-15 minutes.
Then serve koro chicken tikka biryani with hot biryani raita.