Ingredients:
- Dahi (Yogurt) 1/3 Cup
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Zeera powder (Cumin powder) 1 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Kashmiri lal mirch powder (Kashmiri red chilli powder) ½ tbs
- Dhania powder (Coriander powder) 1 tsp
- Garam masala powder ½ tsp
- Namak (Salt) 1 tsp or to taste
- Zarda ka rang (Orange food color) 1/8 tsp
- Tandoori masala 1 tbs
- Hari mirch paste (Green chilli paste) 1 & ½ tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lemon juice 2 tbs
- Sarson ka tel (Mustard oil) 2 tbs
- Chicken tikka pieces 750g
- Cooking oil 3-4 tbs
- Podina (Mint leaves) chopped
- Hara dhania (Fresh coriander) chopped
- Cooking oil 1/3 Cup
- Badiyan ka phool (Star anise) 1
- Darchini (Cinnamon sticks) 2
- Laung (Cloves) 2-3
- Hari elaichi (Green cardamom) 2-3
- Tez patta (Bay leaves) 2
- Sabut kali mirch (Black peppercorns) 10-12
- Pyaz (Onion) sliced 2 medium
- Tamatar (Tomatoes) chopped 2 medium
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) 1 tbs
- Zeera (Cumin seeds) roasted & crushed 1 tbs
- Kashmiri lal mirch powder (Kashmiri red chilli powder) 2 tsp
- Namak (Salt) ½ tbs or to taste
- Tandoori masala 1 & ½ tbs
- Lemon juice 3 tbs
- Water ½ Cup or as required
- Dahi (Yogurt) whisked ½ Cup
- Hara dhania (Fresh coriander) chopped 2 tbs
- Podina (Mint leaves) chopped 2 tbs
- Aloo bukhara (Dried plums) 7-8
- Hari mirch (Green chillies) 6-7
- Pyaz (Onion) fried 1-2 tbs
- Hara dhania (Fresh coriander) chopped
- Podina (Mint leaves) chopped
- Chawal (Rice) sella 500g (soaked & boiled with salt until 3/4th done)
- Zarda ka rang (Orange food color) 1/4 tsp
- Water 3-4 tbs
- Kewra water 1 tbs
- Pyaz (Onion) fried
Directions:
In a bowl,add yogurt,red chilli powder,cumin powder,turmeric powder,kashmiri red chilli powder, coriander powder,garam masala powder,salt,orange food color,tandoori masala,green chilli paste, ginger garlic paste,lemon juice,mustard oil & mix well.
Make cuts on chicken pieces & add in marination and mix well,cover & marinate for 3-4 hours in refrigerator.
In a wok,add cooking oil,marinated chicken with remaining marinade and cook on medium flame for 8-10 minutes,cover & cook for 6-8 minutes (don’t stir so that spices & marinade stick to the pieces) then cook on high flame until oil separates (4-5 minutes).
Add mint leaves,fresh coriander,flip chicken pieces and cook for 4-5 minutes.
Add fresh coriander,mint leaves,cover & simmer for few minutes.
Give coal smoke for 2 minutes & set aside.
In a pot,add cooking oil,star anise,cinnamon sticks,cloves,green cardamom,bay leaves,black peppercorns & mix well.
Add onion,mix well & fry until golden.
Add tomatoes & mix well.
Add red chilli powder,turmeric powder,coriander powder,cumin seeds,Kashmiri red chilli powder,salt, tandoori masala,lemon juice & mix well.
Add water and mix well,cover & cook on low flame for 5-6 minutes.
On low flame,add yogurt,fresh coriander,mint leaves & mix well.
Add dried plums,green chillies & mix well,reserve half of gravy for layering.
In remaining gravy,add fried onion,fresh coriander,mint leaves,half quantity of boiled rice,reserved gravy & remaining boiled rice.
Now make holes with the help of skewer.
In orange food color,add water,kewra water & mix well.
Add it in pot,add fried onion,chicken tikka pieces,cover & steam cook on low flame for 18-20 minutes.
Serve smoky chicken tikka biryani with salad & raita.
Ajza:
- Dahi (Yogurt) 1/3 Cup
- Lal mirch powder (Red chilli powder) 1 tsp or to taste
- Zeera powder (Cumin powder) 1 tsp
- Haldi powder (Turmeric powder) ½ tsp
- Kashmiri lal mirch powder (Kashmiri red chilli powder) ½ tbs
- Dhania powder (Coriander powder) 1 tsp
- Garam masala powder ½ tsp
- Namak (Salt) 1 tsp or to taste
- Zarda ka rang (Orange food color) 1/8 tsp
- Tandoori masala 1 tbs
- Hari mirch paste (Green chilli paste) 1 & ½ tbs
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lemon juice 2 tbs
- Sarson ka tel (Mustard oil) 2 tbs
- Chicken tikka pieces 750g
- Cooking oil 3-4 tbs
- Podina (Mint leaves) chopped
- Hara dhania (Fresh coriander) chopped
- Cooking oil 1/3 Cup
- Badiyan ka phool (Star anise) 1
- Darchini (Cinnamon sticks) 2
- Laung (Cloves) 2-3
- Hari elaichi (Green cardamom) 2-3
- Tez patta (Bay leaves) 2
- Sabut kali mirch (Black peppercorns) 10-12
- Pyaz (Onion) sliced 2 medium
- Tamatar (Tomatoes) chopped 2 medium
- Lal mirch powder (Red chilli powder) ½ tbs or to taste
- Haldi powder (Turmeric powder) ½ tsp
- Dhania powder (Coriander powder) 1 tbs
- Zeera (Cumin seeds) roasted & crushed 1 tbs
- Kashmiri lal mirch powder (Kashmiri red chilli powder) 2 tsp
- Namak (Salt) ½ tbs or to taste
- Tandoori masala 1 & ½ tbs
- Lemon juice 3 tbs
- Water ½ Cup or as required
- Dahi (Yogurt) whisked ½ Cup
- Hara dhania (Fresh coriander) chopped 2 tbs
- Podina (Mint leaves) chopped 2 tbs
- Aloo bukhara (Dried plums) 7-8
- Hari mirch (Green chillies) 6-7
- Pyaz (Onion) fried 1-2 tbs
- Hara dhania (Fresh coriander) chopped
- Podina (Mint leaves) chopped
- Chawal (Rice) sella 500g (soaked & boiled with salt until 3/4th done)
- Zarda ka rang (Orange food color) 1/4 tsp
- Water 3-4 tbs
- Kewra water 1 tbs
- Pyaz (Onion) fried
Directions:
Bowl mein dahi,lal mirch powder,zeera powder,haldi powder,Kashmiri lal mirch powder,dhania powder,garam masala powder,namak,zarda ka rang,tandoori masala,hari mirch paste,adrak lehsan paste,lemon juice aur sarson ka tel dal ker ache tarhan mix ker lein.
Chicken pieces per cuts laga lein aur marination mein dal ker ache tarhan mix karein aur dhak ker 3-4 hours kliya refrigerator mein marinate ker lein.
Karahi mein cooking oil aur marinated chicken remaining marinade ka saath dal dein aur darmiyani ancch per 8-10 minutes kliya paka lein phir dhak ker 6-8 minutes kliya paka lein (don’t stir so that spices & marinade stick to the pieces) phir tez ancch per oil alag ho janay tak paka lein (4-5 minutes).
Podina aur hara dhania dal dein,chicken pieces ko flip ker lein aur 4-5 minutes kliya paka lein.
Hara dhania aur podina dal ker dhak dein aur halki ancch per few minutes kliya dum per rakh dein.
2 minutes kliya koyla ka dhuwan dein & side per rakh dein.
Pot mein cooking oil,badiyan ka phool,darchini,laung,hari elaichi,tez patta aur sabut kali mirch dal ker ache tarhan mix ker lein.
Pyaz dal ker ache tarhan mix karein aur golden hunay tak fry ker lein.
Tamatar dal ker ache tarhan mix karein.
Lal mirch powder,haldi powder,dhania powder,zeera,Kashmiri lal mirch powder,namak,tandoori masala aur lemon juice dal ker ache tarhan mix ker lein.
Pani dal ker mix karein aur dhak ker halki ancch per 5-6 minutes kliya paka lein.
Halki ancch per dahi,hara dhania aur podina dal ker ache tarhan mix ker lein.
Aloo bukhara aur hari mirch dal ker ache tarhan mix karein aur gravy ki half quantity ko layering kliya nikal lein.
Remaining gravy mein fried pyaz,hara dhania,podina,half quantity boiled chawal,reserved gravy aur remaining boiled chawal dal dein.
Skewer ki madad sa holds bana lein.
Zarda ka rang mein pani aur kewra water dal ker ache tarhan mix karein.
Pot mein dal dein,fried pyaz aur chicken tikka pieces dal ker dhak dein aur halki ancch per 18-20 minutes kliya dum per rakh dein.
Smoky chicken tikka biryani ko salad aur raita ka saath serve karein.
