Ingredients :

For making Chicken Tikkas:

500g -600g Chicken

Marination for Chicken Tikka :
1tbsp Kashmiri Chilli Powder
1tsp Cumin Powder
1/2tsp Garam Masala Powder
1tsp Kasuri Methi
1tbsp Ginger Garlic paste
1/2 Cup Whisked Yogurt
Juice of 1 Lemon
1/4 Cup Refined Oil
1/2 tbsp salt
1/4tsp Orange Red Food Color
2tbsp Oil

For making the Gravy:
1/2 cup Oil
3 Medium Size Onions, sliced finely
1 tbsp Ginger Garlic paste
3 Medium Size Tomatoe Puree
3 tbsp Whisked Curd/Yogurt
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tbsp Biryani Masala Powder
3 Green Chillies
2 tbsp Coriander leaves
2 tbsp Mint leaves
1 Cup Water (200ml)
Salt as per taste
1tsp Sugar
1tsp Chicken Powder

For cooking the Rice:
Basmati Rice- 500 gms
Whole spices:
1 Star Anise
6 Green Cardamom
1 Black Cardamom
6 Cloves
3 Cinnamon
1tbsp Shahjeera
2 - 3 lemon slices
1 tbsp Oil
Water- 2 litres
Salt- 2 tbsp

Layering the Biryani:
2tbsp Ghee
1/4tsp Kesar Food Color mixed with 1tbsp Water
Few Mint leaves
2tbsp Coriander Leaves
1tsp Kewra Water


Method :
1. Marinate chicken with above ingredients overnight.
2. Method :
1. Wash basmati rice 3 - 4 times. Soak for 30 mins.
2. Heat oil in a pan. Add chicken pcs and cook on high flame for 5 mins.
3. Boil water and add whole spices, lemon slices, oil and salt.
4. Add soaked rice and cook till 60% - 70%. Strain it.
5. Heat oil in a pan. Add sliced onions. Cook till light golden brown.
6. Add ginger garlic paste. Saute for 1 - 2 mins.
7. Add Tomato puree and cook till oil separates.
8. Add turmeric powder, red chilli powder & biryani masala. Add 1- 2tbsp water & cook the masalas till oil separates.
9. Add whisked yoghurt and cook till oil separates.
10. Add chillies, coriander & mint leaves. Mix well.
11. Add water and mix well.
12. Add salt, sugar & chicken powder. Mix well & bring to a boil.
13. Add chicken and mix well. Arrange the pcs
14. Spread the rice onb spread it evenly.
15. Add birista, chopped coriander & mint leaves.
16. Add ghee, kewra water and color.
17. Cover with silver foil and the put the lid on it.
9. Place on tawa and cook on high flame for 2 - 3 mins. Lower the flame and cook on dum for 15 mins.
10. Turn off flame and allow it to rest for 15 mins.
11. Serve and enjoy with sliced onions.