Tandoori Chicken Biryani 2016

Tandoori Chicken Biryani
Recipe Sumaira Kanwal Naqvi
Ingredients
 Rice. 4 piyali pao
K&Ns boneless chicken. 2 packets
Ginger garlic. Paste. 1 tbsp...
Onion. 1 large
Tomatoes. 3
Yogurt. 1 cup
Tandoori masala. 1 packet
Biryani masala. 2 tbsp
Cloves. 5 -6
Cinnamon sticks. 2
Black pepper corn. 8
Bay leaves. 2
Star anise. 3 badiyaan
Green cardamon. 5
Saffron strands. Pinch
Milk. 4 tbsp
Kewra essence. 2 drops
Yellow color. 1 tsp
Orange color. 1 tsp
Vinegar. 1 tbsp
Method :
Wash & soak rice and boiled add mint leaves, black pepper corn and boiled and set aside.
Heated oil add cloves, bay leaves tez patta, green cardamon , cinnamon and boneless chicken and fry till golden.
Heated oil add onion and fry till golden and leave from pan and fried onion blend with tomatoes , yogurt dahi, green pepper and set aside.
Then add ginger garlic paste and Cook for 1 minutes add chicken add tandoori masala , biryani masala red pepper powder , salt and blended onion mixture and cook till chicken tender and gravy is thicken. Then leave from heat and set aside.
Then prepare for layers of biryani firstly grease your pan and add chicken then add rice green chillies , mint leaves , Corriender leaves then add rice , then chicken , then rice and top layer is some leftover chicken curry green pepper corriender leaves mixture then saffron , kewra essence, yellow color , orange color and temper rice for 5 minutes for high flame then 10minutes for low flame.
Then serve with chatni and raita.