World Beating Chicken Tikka Biryani – Royal Style – Enjoy:P

Ingredients

• 400-500 gr chicken thighs cut into tikka pieces (big pieces)
• 1 cup natural yogurt / Greek yogurt
• 1 lemon juice
• 1 Tbsp ginger garlic paste
• 2 Tbsp tikka masala sauce
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• Pinch orange food colour
• 1 tsp salt
• 2 Tbs Veg oil or ghee
• 2 onions thinly sliced
• 1 tsp ginger garlic paste
• 1 tsp cumin seed
• 4-5 cloves
• 1 stick cinnamon
• 1 & 1/2 tsp red chili powder or to taste
• 1/2 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp salt or to taste
• 2 fresh tomatoes, finely chopped / 1/2 chopped tin tomato (choice)
• 1 cup natural yogurt / Greek yogurt
• 1 cup water
• 2 cups basmati rice soaked for at least 1 Hour in water
• 2 Tbsp Milk (With 4 Stands Safron Optional) warmed in little bowl
• 2-3 drops different food colourings (optional)
• 2 Sheets Edible gold or silver (Optional)
• 2 Tbsp Veg Oil or Ghee (For Frying)
• 1 Finely Sliced Onion
• 1/4 Tsp Salt
• 1/4 Tsp Caster Sugar
• 2 Stalks Fresh Corinander Chopped

Steps

1. For the chicken: in a medium container mix everything together then add in the chicken, cover with lid or cling film and put in fridge for 2 hours or overnight.
2. For the curry sauce: heat the oil in a frying pan add the onions and fry until soft but not browned. Add everything else,apart from yogurt, and cook for another 1-2 mins until fragrant. Add yogurt and mix to combine.
3. For onions: heat the oil in a frying pan. Combine onions, salt and sugar. Massage them together so they all separate and leave for 3-5 mins. Then squeeze out all the excess water. Fry in 2 batches until crispy. Allow to cool on kitchen paper.
4. Par-cooking: in a pan with lid heat 6 cups of water and add the rice – cook for 4-5 mins until about 90% cooked and still firm. Drain and set aside. In a pan heat the oil or ghee and fry the chicken until slightly brown on all sides remove from heat.
5. To assemble: in a pot with a lid add the chicken in the bottom and then add the curry sauce on top. Cover with half the onions and the coriander. Then add half the rice, they rest of onions (keep about 1 Tbsp for top) and then rest of the rice. Drizzle the milk over the rice. Add the drops of food colouring.
6. Too cook: put foil over the pot and place the lid on top to seal. Then put on lowest heat for 20 mins to let rice steam. DO NOT OPEN LID – Allow to sit for 10 min. Remove lid add gold if using and sprinkle a few more crispy onions on top if you want. Serve hot and steaming with a yogurt raita (see recipe) – WOwwweeeeeee – Enjoy:P