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












Chicken Tikka Biryani

Chicken Tikka Biryani
PEANUT OMELETTE WITH CORN FRIED RICE

Peanut Omelette With Corn Fried Rice

This is a simple breakfast recipe prepared with leftover rice....

Ridge Gourd Lemon Pulihora

Ridge Gourd Lemon Pulihora

Ridge Gourd Lemon Pulihora his south indian lemon rice or pulihora is a delicious and sim...

Tomato rice

Tomato Rice

Tomato rice is a very delicious and simple to prepare recipe. Pureed or chopped tomatoes ...

Bell Pepper and Mushroom Fried Rice

Bell Pepper And Mushroom Fried Rice

Fried Rice is a very popular Indo-Chinese recipe involving stir fry of veggies with rice ...

RIDGE GOURD SHRIMP PULAO

Ridge Gourd Shrimp Pulao

Ridge gourd combined with shrimp to make this delicious pulao. A very rare combination....

Coconut Rice

Coconut Rice

Coconut Rice is a traditional rice preparation of south India. Cooked steamed rice added ...

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

(103 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