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Malai Tikka Biryani

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Ingerdients:

For Marination:

1: chicken boneless 1 kg (cut in cubes)

2: cream 1 cup

3: thick greek yogurt 1 cup

4: ginger & garlic paste 2 tbsp

5: green chilli 15 (grind to paste)

6: red chilli powder 1 tsp

7: crushed black pepper 1 tsp

8: salt 1 & 1/2 tsp

9: cumin seeds 1 & 1/2 tbsp (dry roasted & crush

10: coal 1 piece to smoke the curry

For Curry:

1: tomatoes 6 medium (grinned to a paste)

2: oil 1/2 cup

For Rice:

1: rice 750g (boiled 80% with salt 2 tbsp)

2: butter 60g

3: green cardamom 4

4: cumin seeds 1 tsp

5: bullet green chilli 4 (sliced)

6: fresh mint leaves 1 small bunch

7: kewra water 1 tbsp

8: yellow food colour 1/4 tsp

Malai Tikka Biryani

Recipe:

1: marinate the chicken with the ingredients under marination, mix well cover and leave it for 1 hour.

2: heat oil add the tomato paste and fry till the liquid dries, on high flame.

3: add the marinated chicken mix wait for a boil on high flame then cover and cook on medium to high flame till the chicken is tender and oil comes on the surface.

4: heat the coal place it in a metal bowl, spoon in oil on the coal, cover till the smoke settles.

5: mix boiled rice with kewra water and colour, mix it.

6: in a large pot melt butter, green cardamom, cumin seeds fry on high flame for 1 minute, then add green chilli.

7: now add the rice and mix it in the butter.

8: in a large pot add the curry top it with rice, mint leaves, cover with lid first 5 minutes on high flame, then simmer for 5 to 8 minutes on low flame.

9: mix and serve with mint chutney.

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