Let's get started with recipe:

⚡️ Ingredients:

For MARINATION:

Name	Quantity
Chicken Tikka	4 PC
Ginger Garlic Paste	1tbsp
Lemon	1 PC
Orange Food Colour	pinch of

Grind Masalah:

Name	Quantity
Cinnamon Sticks	2 PC
Mace Powder	1/4tsp
Cumin Seeds	1tbsp
Black Pepper	1tbsp
Chopped Garlic	1tbsp

For Gravy:

Name	Quantity
Yogurt	1cup
Salt	to taste
Grind Spices	whole
Red Pepper	1tbsp
Turmeric powder	1/2tsp
Tikka Masalah	1/2 Packet
Crushed Green Chillies	1tbsp

For Masalah:

Name	Quantity
Oil 1/2 cup
Ginger Garlic Paste	1tbsp
Tomatoes	3 PC
Cumin Seeds	1tsp
Cardamom	4-5 PC
Cloves	7-8 PC
Star Anise	2 PC
Soaked Dried Plums	5-6 PC
Sella Rice	1kg

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Method:

First off, need to marinate the chicken pieces by mixing with ginger garlic paste, lemon, salt, and orange colour then set aside for an hour.

The next step is to grind the whole spices which includes cumin seeds, black pepper, mace, nutmeg, and cinnamon sticks and set aside

Now grab some whole spices which will go in the recipe as it is such as cumin seeds, cloves, cinnamon sticks, star anise, and green cardamom

Prepare a yogurt maslah and set aside. Take a bowl, add yogurt along with grind whole spices, salt, red pepper, crushed green chillies, tikka masalah, and turmeric powderand set aside

1. For final preparation, add an oil to the pan and sauté ginger garlic paste then add marinated chicken tikka pieces and covered the karahi

2. Let it cook for good 20 minutes on both side

3. Now add chopped tomatoes and let it cook for another 5 minutes

4. After 5 minutes, take out tikka piece and add the yogurt mixture along with whole spices and dried plums to the karahi

5. Let it cook in the yogurt water but add water if needed in between

6. Meanwhile, boil the soaked rice in the salted water and rinse the water after boiling

7. Now layer the biryani in 2 portions . Add half gravy in the bottom, layer the boiled rice, then add mint, green chillies, lemon and tomatoes layer along with remaining half gravy. Add the last layer of rice and pour the orange colour on top of it

8. Covered the karahi on low flame for 20 minutes

9. Now it’s ready to serve hot along with mint raita or salad

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Enjoy❣️

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