Malai chicken tikka biryani|How to make make chicken tikka biryani from scratch

Malai chicken tikka biryani is a variation of biryani with boneless chunks of chicken marinated in yogurt,cream and spices and served with aromatic flavourful biryani rice .A delectable biryani to break the monotony of a regular biryani.It is a good option for parties or celebrations




If you are hosting a  large gathering the chicken can be cooked in advance and layered with biryani rice just before the party begins .As the biryani is mild on spices it will emerge as kids favourite.Unlike the traditional biryani this recipe is easy enough for a novice to master the art of making perfect biryani . It can be served with raita and salad on the side .

Marination time :1 hour 

preparation time :15 minutes 

cooking time :40 minutes
serves:7-8

Ingredients

MARINATION 1

• 1 tbsp-white vinegar
• 1 tsp -salt 

 MARINATION 2

• 500gms-chicken(boneless)
• 5 tsp -hung curd
• 2 tsp- cream
• 1/2 tsp -kasuri methi
• 1/2 tsp garam masala

BIRYANI

• 4 Cups /550 gms basmati rice
• 1/2 Cup / 110 gms ginger- garlic paste
• 100ml/  5/8 Cup oil
• 90 gms yogurt
• 2 tbsp cream
• 2 tomatoes
• 2 onion 
• 2 tbsp biryani masala
• 1 tsp coriander powder
• 1/2 tsp kasuri methi 
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 2 inch cinnamon stick
• 4 cardamom
• 4 cloves
• 1 black cardamom( badi elaichi)
• 1 star anise
• 2 bay leaves
• 2 tbsp lemon juice
• coriander a hand full
• mint a hand full
• 4 green chillies
• orange colour a few drops(optional)
•  salt to taste

Procedure

• Marinate the pieces of chicken for 30 minutes with MARINATION 1.
•  after 30 minutes transfer the chicken pieces to another bowl or drain the juices and marinate with MARINATION 2 for 30 minutes.
• Grease a grill pan and grill the pieces of chicken until done.
• Wash and soak rice for 30 -60 mints.
• Add oil to a heavy bottom vessel, add the khada masala(whole spices) from cinnamon to bay leaves.
• Now add chopped onions to oil and saute until golden brown .
• Add gin-garlic paste and saute until the raw smell leaves it .
• Next add chopped tomatoes and cook until soft .
• Whisk yogurt and add to it  ,add spice powders and saute for 5 mints .You can add left over marination too now.
•  Mix cream with  1/2 cup water and add along with  lemon juice ,coriander ,mint ,chillies and simmer.
• Mean while cook soaked rice in a pot full of water with  salt  until half done- means there should be a bite in the grain .
• Drain the rice and place it over the masala layer  .
• Assemble the cooked pieces of chicken over rice.
• Add orange colour ,close the lid and place it on dum for 10-12 mints .
• Serve with your choice of raita and salad.