vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.












Chicken Tikka Biryani

Chicken Tikka Biryani
GINGER AND COCONUT RICE

Ginger And Coconut Rice

Coconut rice is a traditional rice preparation of south India. Coconut rice is a dish pr...

SAMBAR RICE

Sambar Rice

Sambar rice is one of the common main course meal of South India. Especially it is a popu...

Pineapple Raw Banana Coconut Pulav

Pineapple Raw Banana Coconut Pulav

Pineapple raw banana pulav is a sweet and spicy rice recipe to try. It have unique flavor...

Veg Pulao

Veg Pulao

Veg Pulao is a comfort and satisfying complete meal, cooked with aromatic rice (basmati),...

SAKKARAI PONGAL

Sakkarai Pongal

Sakkarai Pongal is a delicious sweetened rice dish made with the addition of jaggery and ...

CELERY BASMATHI PULAO

Celery Basmathi Pulao

The combination of this two main ingrediants celery and basmati rice will gives an attrac...

Chicken Tikka Biryani Recipe, How To Make Chicken Tikka Biryani Recipe

Biryani one special party meal to most of us and this holds a special place. This simple biryani is excellent blend of flavored rice cooked with chicken.

About Recipe

How to make Chicken Tikka Biryani

(89 ratings)
0 reviews so far
Prep time
15 mins		 Cook time
25 mins		 Total time
40 mins
Chicken Tikka Biryani
Author : Vahchef
Main Ingredient : Chicken
 Servings : 4 persons
Published date : November 21, 2016


Ingredients used in Chicken Tikka Biryani
• 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 tea spoon.
• Onion - 1 numbers.
• Saffron (zaafran) - pinch.
• Heavy cream - 1 tea spoon.
• Boneless chicken - 500 grams.
• Egg yolks - 2 numbers.
• Black pepper (pisi kaali mirch) - 1/2 tea spoon.
• Salt - 1 tea spoon.
• Whole black peppercorns (saabut kaali mirch) - 1/2 tea spoon.
• Cherry tomatoes - as required.
Method:
  • Mix all the marinade ingredients except saffron and cream with the chicken. And set aside for 4 hours.
  • Add saffron with the cream. Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture.
  • Wash the rice and let it soak for 1 hour. Then cook the rice with salt in 5 cups of boiling water then drain.
  • 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.
  • Grill the chicken on 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.





Cooking with images







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments


 
Browse Recipes


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter