recipe

INGREDIENTS

Yogurt 1/3 cup

Red chilli powder 1 tsp or to taste

Cumin powder 1 tsp

Turmeric powder ½ tsp + ½ tsp

Kashmiri red chilli powder ½ tbsp

Coriander powder 1 tsp

Garam masala powder ½ tsp

Salt 1 tsp or to taste

Zarda colour 1/8 tsp

Tandoori masala 1 tbsp

Green chilli paste 1½ tbsp

Ginger garlic paste 1 tbsp

Lemon juice 2 tbsp

Mustard oil 2 tbsp

Chicken Tikka pieces 750g

Cooking oil 3-4 tbsp + 1/3 Cup

Mint leaves (chopped) a bunch

Fresh coriander (chopped) a bunch

Star anise 1

Cinnamon sticks 2

Cloves 2-3

Green cardamom 2-3

Bay leaves 2

Black peppercorns 10-12

Onion (medium, sliced) 2

Fried onions 2 tbsp

Tomatoes (chopped) 2

Dried plums 7-8

Green chillies 6-7

Rice (soaked & boiled with salt until ¾th) 500g

Kewra water 1 tbsp

METHOD

• In a bowl, add yogurt, red chilli powder, cumin powder, ½ tsp turmeric powder, kashmiri red chilli powder, coriander powder, garam masala powder, salt, orange food colour, tandoori masala, green chilli paste, ginger garlic paste, lemon juice, mustard oil and mix well.

• Make cuts on chicken pieces and add in marination and mix well. Cover & marinate for 3-4 hours in refrigerator.

• In a wok, add cooking oil, marinated chicken with remaining marinade and cook on medium flame for 8-10 minutes, cover and cook for 6-8 minutes (don’t stir so that spices and marinade stick to the pieces) then cook on high flame until oil separates (4-5 minutes).

• Add mint leaves, fresh coriander, flip chicken pieces and cook for 4-5 minutes. Give coal smoke for 2 minutes and set aside.

• In a pot, add cooking oil, star anise, cinnamon sticks, cloves, green cardamom, bay leaves, black peppercorns and mix well. Add onion and fry until golden, then add tomatoes and mix well.

• Add red chilli powder, turmeric powder, coriander powder, cumin seeds, Kashmiri red chilli powder, salt, tandoori masala, lemon juice and mix well. Add water, cover & cook on low flame for 5-6 minutes.

• On low flame, add yogurt, fresh coriander, mint leaves, dried plums, green chillies and mix well. Reserve half of gravy for layering.

• In remaining gravy, add fried onion,

fresh coriander, mint leaves, half quantity of boiled rice, reserved gravy and remaining boiled rice.

• Now make holes with the help of skewer. Mix zarda colour, kewra water & mix well.

• Add it in pot, add fried onion, chicken tikka pieces, cover and steam cook on low flame for 18-20 minutes.

• Serve smoky chicken tikka biryani with salad & raita.

Courtesy: Food Fusion

(Recipe by Seema Hanif)

ICED TEA

To wash down the biryani, you’re going to need a special drink. This sparkling iced tea is an easy, refreshing drink, perfect for any occasion....

INGREDIENTS

Tea bags 3

Star anise (whole) 3

Boiled water 2 ½ cups

Ice cubes to serve

Lemon slices to serve

Coca-Cola (chilled) as needed

Method:

• Place the tea bags and star anise in a large heatproof jug. Pour over the boiling water. Set aside for 3-4 minutes to infuse. Remove tea bags and discard. Set aside to cool.

• Half-fill chilled serving glasses with ice. Pour over the tea mixture. Add lemon and top with Coca-Cola.

• Allow for standing and cooling time.

Courtesy: taste.com.au