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Full written recipe for Chicken Tikka Biryani

Prep time: 30-35 minutes
Cooking time: 1 hour 30 minutes
Serves: 6-7 people

Birista
Ingredients:
ONION | प्याज़ 500 GRAMS (SLICED)
Method:
To make birista you need to cut the onions in a specific way, so firstly peel the onion & cut them in half & now you need to cut the onions length wise, make sure that the slices are neither too thin nor too thick & the slices are evenly cut.
Once you have cut all the onions you need to separate all the layers.
Now to fry the onions, heat oil in a deep pan till it gets moderately hot, if you have a thermometer then the temperature of the oil should be 135 C.
The quantity of the oil should not be too much, the oil should only come up till the surface of the onions.
Once the oil is hot, transfer the onions & fry the onions on high flame while continuously stirring them, the onions will start releasing their moisture & the temperature of the oil will tend to drop which is why you’ll need to fry them on high flame.
If the oil is extremely hot in the beginning the onions will fry quickly from the outside but won’t lose their internal moisture & they will turn out to be limp & not crispy.
After frying them for 15-20 minutes & once they get slightly light golden brown, you’ll need to be very attentive, remove the onions from the hot oil using a spider at this very stage, you can use a ladle to scoop out the onions from the oil & then transfer them onto the spider.
Transfer the fried onions on a tissue lined tray or plate & spread them using two forks so that they cool down quickly, dab them from the top using a tissue paper to get rid of any excess oil, reserve the oil to use in the marinade & in the further cooking process.
Let the birista cool down for 5-6 minutes, your perfectly coloured & crispy birista is ready.
We will use 80% of the birista for the marinade & the remaining 20% will be used while layering the biryani & as garnish.
Make sure that you reserve a few tablespoons of the oil that you fried the barista in, it will be required in the further cooking processes.
Chicken base masala
Ingredients:
CURD | दही 3/4 CUP
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TBSP
POWDERED SPICES
TURMERIC POWDER | हल्दी पाउडर 1 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TBSP
SPICY RED CHILLI POWDER | तीखी लाल मिर्च पाउडर 1 TSP
CORIANDER POWDER | धनिया पाउडर 1 TBSP
BIRYANI MASALA | बिरयानी मसाला 1.5 TBSP
SALT | नमक TO TASTE
BIRISTA OIL | बिरिस्ता वाला तेल 2 TBSP
BIRISTA | बिरिस्ता 80%
FRESH CORIANDER | हरा धनिया A HANDFUL (CHOPPED)
MINT | पुदीना A HANDFUL (CHOPPED)
BIRISTA OIL | बिरिस्ता वाला तेल 2-3 TBSP
TOMATO | टमाटर 2 SMALL. (SLICED)
SALT | नमक TO TASTE
HOT WATER | गरम पानी AS REQUIRED
SALT | नमक IF REQUIRED
FRESH CORIANDER | हरा धनिया
MINT | पुदीना
BIRISTA | बिरिस्ता