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Chicken Tikka Masala Biryani

INGREDIENTS 1( for the gravy) 6 Tomatoes ( 400 gms) remove skin and slice 2:big size onions ( 200 gms) 2 tbsp chilli powder or according to taste 30 cashwenuts dry roast 1 tbsp ginger garlic paste 1/2 tspchaat masala 2 tbsp kasuri methi 1/2 tsp pepper powder stir fry and grind to paste

For the basmati rice take 600 GM's cook till almost done add some whole garam masala like few cinnamon sticks, cardamom, cloves and bay leaf

INGREDIENTS 2 marinade 1 kilo chicken boneless breast pieces with salt to taste 2 tsp chilli powder 200 ml or 1 cup whisked curd 1/2 tsp pepper powder 2 tsp Ginger garlic paste

METHOD keep for an hour and shallow fry till done.

INGREDIENTS 3 3 big size onions Dust with rice flour deep fry or shallow till brown and crisp

INGREDIENTS 4 the ground paste gravy ( ingredients 1) 1 cup fried onions 1/2 cup coriander leaves 1/4 cup mint leaves 2 to 3green chillies slits and 1/ 4 cup cream

METHOD Heat up a tbsp of oil. Add the ground gravy paste. Mix in the 1 cup. fried onions , Coriander and mint leaves , green chillies . Mix well and allow to cook for another 10 mins.

METHOD Add 2 tbsp ghee to the vessel. Then add the chicken tikka gravy reserving 1/2 cup of the gravy with the chicken pieces. Sprinkle in the fried onions and few of the finely Corriander leaves and mint leaves. For the next layer mix the reserved the chicken tikka gravy with some of the rice , reserving plain white rice for the last layer. Add the chicken tikka gravy rice now. Sprinkle the Coriander and mint leaves and fried onions and few fried cashew nuts. Add the last layer of the plain white rice .Add some ghee dropping it all parts of the rice. Add the saffron water. sprinkle in fried onions and Corriander and mint leaves and fried vasheenuts Heat a piece of coal on the gas flame, once it is nice and red hot place in a small steel bowl and drizzle a teaspoon of ghee over this burning coal you will see that it immediately starts to smoke, place the smoky bowl into the vessel containing the biryani and close with lid and seal with aluminium foil the smoke released from the coal will give a smoky flavour to the entire biryani. place the vessel on the gas and cook for 20 mins.

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