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    Chicken Tikka Biryani

    Uploaded by

    Anonymous R7uP8bN
    This document provides instructions for making chicken tikka biryani. It lists the ingredients needed for the chicken tikka and biryani masala. For the chicken tikka, it describes marinating chicken pieces in a yogurt-based marinade and cooking them. For the biryani masala, it describes soaking and boiling rice, sautéing onions with spices to make a masala, and layering the cooked chicken tikka and rice with herbs and lemon slices in a pan to steam together.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Chicken Tikka Biryani

    Uploaded by

    Anonymous R7uP8bN
    84 views4 pages
    This document provides instructions for making chicken tikka biryani. It lists the ingredients needed for the chicken tikka and biryani masala. For the chicken tikka, it describes marinating chicken pieces in a yogurt-based marinade and cooking them. For the biryani masala, it describes soaking and boiling rice, sautéing onions with spices to make a masala, and layering the cooked chicken tikka and rice with herbs and lemon slices in a pan to steam together.

    Original Description:

    Receipe Chicken Tikka Biryani

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    This document provides instructions for making chicken tikka biryani. It lists the ingredients needed for the chicken tikka and biryani masala. For the chicken tikka, it describes marinating chicken pieces in a yogurt-based marinade and cooking them. For the biryani masala, it describes soaking and boiling rice, sautéing onions with spices to make a masala, and layering the cooked chicken tikka and rice with herbs and lemon slices in a pan to steam together.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    84 views4 pages

    Chicken Tikka Biryani

    Uploaded by

    Anonymous R7uP8bN
    This document provides instructions for making chicken tikka biryani. It lists the ingredients needed for the chicken tikka and biryani masala. For the chicken tikka, it describes marinating chicken pieces in a yogurt-based marinade and cooking them. For the biryani masala, it describes soaking and boiling rice, sautéing onions with spices to make a masala, and layering the cooked chicken tikka and rice with herbs and lemon slices in a pan to steam together.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Ingredients

    For Chicken Tikka


    o Chicken (Tikka Cut) : 4 pieces
    o Yogurt : 4 tablespoons
    o Lemon Juice : 2 tablespoons
    o National Ginger & Garlic Paste : 1 tablespoon each
    o Raw Papaya Paste : 1 tablespoon
    o National Chicken Tikka Masala : 1/2 packet
    o National Chinese Chili Sauce : 1 tablespoon
    o Zarda / Orange Food Color : 1/4 teaspoon
    o Charcoal : 1 inch piece, for dum
    o Oil : 5 tablespoons

    For Biryani Masala


    o National Basmati Rice : 3 cups
    o Oil : 1 cup
    o Onion (sliced) : 1 medium
    o National Ginger & Garlic Paste : 1 teaspoon each
    o National Quorma Masala : 1/2 packet
    o Crushed Chili : 1 tablespoon
    o National Iodized Salt : to taste
    o Yogurt : 2 cups
    o Green Chili : 3-4
    o Fresh Coriander (chopped) : 2 tablespoons
    o Fresh Mint (leaves) : 2 tablespoons
    o Lemon (sliced) : 4-5 medium
    o 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.

    Start layering the masala with the cooked chicken tikkas. Then sprinkle green chili, fresh
    coriander, fresh mint leaves, and lemon slices. Finally top with the rice and sprinkle a pinch of
    orange food color. Leave for dum.

    Mix gently and serve!


    Comments

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