Malai Tikka Biryani


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Boneless chicken kg
Soaked rice kg
Green tomatoes kg
Green chilies 50 grams
Star anise 2
Green cardamoms 4
Bay leaves 2
Whole black pepper corns 1 tsp
Red chili powder 1 tsp
Whole white cumin 1 tsp
Garlic paste 2 tsp
Ginger paste 2 tsp
Fresh cream 1 cup
Whipped yogurt 1 cup
Chopped mint leaves 1 bunch
Chopped coriander leaves 1 bunch
Screw pine essence 1 tsp
Yellow food color tsp
Salt 1 tsp
Butter 50 grams
Oil cup
Tikka masala 1 tbsp
Water As required
Butter 50 grams
Cumin seeds tsp
Green chilies 4-5
Oil 2 tbsp
Pink salt 1 tsp
Green chilies for garnishing
Chopped coriander for garnishing


Marinate chicken with yogurt, salt, cream, black pepper, cumin, star aniseeds, red chilies, cardamoms and ginger, garlic paste for an hour.
Heat oil in a pan.
Add tomatoes and fry for a while.
Add chicken and cook for 20 minutes on medium flame.
In a separate pot heat butter and add green chilies, salt, bay leaves and rice with water.
Cook until water dries.
Make space in centre of cooked rice.
Place chicken, mint, screw pine and food color in the centre and put on dum.
Then dish it out and serve.

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