Chicken Tikka Masala Biryani

Aromatic and Packed with Flavour Chicken Tikka Masala Biryani

INGREDIENTS 1 for the gravy) 6 Tomatoes ( 400 grams) remove skin and slice 2 big size onions ( 200 grams) 2 tbsp chilli powder or according to taste 30 cashew nuts dry roast 1 tbsp ginger garlic paste 1/2 tsp chaat masala 2 tbsp dried Fenugreek leaves { kasuri methi} 1/2 tsp pepper powder Stir fry the above mentioned ingredients and grind to paste

For the basmati rice take 600 grams basmati rice , add some whole garam masala like 1 1/2 inch few cinnamon sticks, 3 green cardamom pod , 8 cloves , 2 black cardamon pods and1 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 fry till brown and crisp

INGREDIENTS 4 The ground paste gravy (of 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 fried chicken pieces. Sprinkle in the fried onions and some of the finely chopped Coriander leaves and mint leaves. For the next layer mix the reserved 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 over the rice. Add the saffron water. Sprinkle in fried onions and Coriander and mint leaves and fried Cashew nuts 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 notice , 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.