Chicken Tikka Biryani

Ingredients:

Chicken – 1 kilo
White Vinegar – 4 tbsp
Tandoori Color – ¼ tsp
Yogurt – 2 tbsp
Red Chilli Powder – 1tbsp
Black Pepper Powder – 1 tsp
Salt – to taste
Garam Masala Powder – 1 tsp
Ginger-Garlic Paste – 1 tbsp

Method:
- Marinate the chicken with all the given ingredients, and leave for 4-6 hours. Then put 2 tbsp of oil in a pan and cook chicken until done, then put a burning charcoal on the chicken and pour some oil over the charcoal and cover it until the smoke stops.
You can BBQ it or bake it in the oven.

Spices for boiled rice:

Rice – ½ kg
Clove – 6
Bay leaf – 1
Whole Black Pepper – 8
White Cumin Seeds – 1tsp
Green Cardamom – 5
Big Cardamom – 2
Cinnamon Stick – 4

- Put all these spices in water and boil rice in that water.

For Gravy:

Onion – 1
Turmeric Powder – ½ tsp
Oil – ½ cup
Red Chilli Powder – 2 ½ tsp
Coriander Powder – 1 ½ tsp
Garam Masala Powder – 1 tbsp
Ginger-Garlic Paste – 1 tsp
Salt – to taste
Tomato – 4
Mint, Fresh Coriander, Green Chillies and Orange Colour – as required

Method:

- Pour oil in a pan and fry sliced onion until golden brown, then add ginger-garlic paste and add all the spices and chopped tomato, cook till the tomato is done. When all the spices are cooked add the chicken and mix well. Now take another pan and apply 1 tbsp of oil on the base and put half of the rice then put the chicken mixture and spread “mint, fresh coriander, and green chillies”. Then put the remaining rice (take 1 tbsp of milk, add 1 pinch of food colour) and spread this mixture on top of the rice. Then put on dum for 15-20 minutes.