How to make Chicken Tikka Biryani
To make the tikkas, wash the chicken, drain the water well and keep aside. Now add the curd and all other spices for marination in the chicken and mix well. Make small slits with knife or fork into the chicken so that the spices get absorbed well. Refrigerate overnight.
Take the marinated tikkas out of the refrigerator and allow them to come at room temperature. Now insert them in skewers, drizzle some oil and grill for 20-30 minutes at 200 degrees centigrade. Keep turning the tikkas while drizzling them with oil. Once done, keep aside.
To make the rice, take two cups rice and wash well. Allow it to soak for 15-20 minutes. Now heat 3 tsp ghee in a deep bottomed pan. Add the whole spices-cinnamon, cardamom and bay leaves. As they begin to splutter add the rice, salt and three and a half cups of water. Once the water begins to boil, reduce the flame and cook covered till the rice is half done and the entire water is absorbed. Spread on a plate and keep aside.
Chop the coriander leaves and thinly slice the onions.Now heat 4 tsp ghee in a pan. Fry the thinly sliced onions in batches and keep aside. In the same ghee add the ginger and garlic paste, red chilli powder and cardamom powder and mix well. Allow the spices to cook for two-three minutes on medium flame.
Now add the tikkas, the coriander, the kasoori methi and milk and, mix well.Take a pan with a tightly fitted lid. Add one layer of rice, one layer of tikka, another layer of rice, then tikka and then a final layer of rice. Put the fried onions over this layer. Cover the lid of the pan and cook on low flame for 10-12 minutes.
Remove from fire and serve the delicious biryani with raita/salad or shorba. Enjoy!