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We hope you got insight from reading it, now let’s go back to smokey tikka biryani recipe. To make smokey tikka biryani you need 35 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to cook Smokey Tikka Biryani:
- Get For marination
- Prepare 750 grms chicken
- You need to taste Salt
- Use 1 )2 tsp turmeric powder
- You need 1 tbsp red chilli powder
- Take 3 tsp Tikka masala/tandoori masala
- You need 1/2 cup thick curd
- Take Red food coloured
- Use 1 tbsp ginger garlic paste
- Take Charcoal for smoke
- You need For rice
- Get 450 grms basmati rice
- Provide 5 cardamoms
- Take 5 cloves
- Provide 7-8 cups water
- You need 1 star anise
- You need 2 bayleaf
- Prepare 1 tsp Shahi zeera
- Prepare 1 cinnamon Stick
- Use 2 tbsp ghee
- Prepare For biryani masala
- You need 1 tbsp ghee
- Take aluminum foil
- Prepare 2 medium onions very thinly sliced
- Use 5 tbsp oil
- Prepare 2 tbsp ginger garlic paste
- Provide to taste Salt
- Provide 1 cup curd
- Prepare 4-5 green chillies
- Provide 1 tsp turmeric powder
- Provide 2 tsp red chilli powder
- Take 3 tsp biryani masala
- You need 1/2 cup mint leaves
- Prepare 1/2 cup corinder leaves
- Prepare 1 lemon
Steps to make Smokey Tikka Biryani:
- Take a mixing bowl add salt+ turmeric powder+ red chilli powder+tikka masala powder+red food colour+ ginger garlic paste+thick curd and mix well. - Add chicken pieces and mix again. leave in refrigerator for an hour.soak rice in water for 30 mins.
- Rinse the soaked basmati rice 3 times.Add water+salt+ bay leaves+Shahi jeera+ cloves+ cardamom+ mint leaves+ coriander leaves+ ghee and mix well and taste it add salt if required. Cook until the rice is 80 percent done or switch off when the rice has still some moisture.
- Take a heavy bottomed vessel and pour oil add whole spices and saute for 1 min add thinly sliced onion and saute untill light brown.
- Add ginger garlic paste+ turmeric powder+red chilli powder+biryani masala+ medium thick curd+mint leaves+coriander leaves+ lemon juice and mix well.give charcoal smoke.
- Cook on a slow flame until the oil separates. Then take out half of the gravy along with the pieces and keep aside.Add half of the 80 percent cooked basmati rice and spread it evenly. add some mint leaves,+coriander leaves+fried onions+ghee.
- Put the remaining gravy on top of the rice layer and repeat the process with the remaining boiled rice.
- Cover the vessel with a damp cloth or an aluminium foil and place the lid.Cook on a very slow flame for 10 to 15 minutes and turn off the flame. Leave for 15 to 20 minutes and serve.
- Serve with salad.i have take zucchini/cucumber sliced and some ice lettuce chopped add salt lemon juice mix it well my salad is ready.
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