Preparation of Biryani Masala:
In a bowl, add homemade garam masala, then add red chili powder, garlic, ginger, and cumin powder along with salt, black salt, and mango powder (locally famous as Amchor powder).
Give it a good mix.
Marinate the Chicken:
Mark the Chicken tikka pieces
In a bowl, add yogurt and biryani masala.
Mix it well to make it homogenous in texture.
Now marinate chicken pieces for 30 minutes (minimum). Overnight marination can make the chicken delicious.
Roasting/Pan-frying the Chicken
In a pan, add oil and heat it up.
Roast or shallow fry the chicken until it gets golden from all sides.
Cover the pan for 15 to 20 minutes to roast the chicken from inside.
Take the chicken out from the oil and use the same pan to make curry.
Preparation of Curry:
In the same pan of roasted chicken, add grated ginger garlic paste and saute for a few minutes until it gets aromatic and starts changing its color.
Now add chicken marination paste and cook until it makes a perfect curry texture and releases oil.
Then add tomato cubes. Cover for 5 minutes to soften the tomatoes and mix it well with curry to make it smooth and blended with curry.
Crushed the crispy brown onion with my hands. (Don’t make the paste)
Add the crushed brown onion to curry and mix it well.
Pour water and mix well again.
Cover for 10 to 15 minutes to make well-cooked curry.
Preparation of Biryani Rice
Soak the rice for 15 to 30 minutes.
Boil water in a big pan and add whole garam masala (Cumin seeds: ½ Tsp, Cinnamon: 3″, Fresh Coriander, Fennel Seeds: ½ Tsp, Bay leaves 3)
Drain the water of soaked rice.
Add in hot boiling water.
Now add salt
Cover for 3 minutes on high heat.
Cook the rice 80% rest will be done on steaming
Drain rice water using a strainer.
Layering & Steaming
In a curry pan, add boiled rice layer.
Evenly squeeze fresh lemon on the rice layer.
Now make a mixture of milk and yellow food color (Saffron).
Pour on all sides of rice. Evenly spread with a spoon only at the first layer of rice.
Now sprinkle brow onion and fresh coriander.
Place the roasted chicken tikka pieces at the top.
In the middle, place the ignited coal on aluminum foil.
Drizzle little oil on ignited coal to make it smoky.
Cover the pan for 20 minutes on low/medium heat to make it steamy.
After 20 minutes, remove the coal and mix the biryani.
Tasty and delicious “Chicken Tikka Biryani” is ready to serve.