Tandoori Chicken Biryani

Make cuts on chicken and then marinate chicken with 1 tablespoon ginger garlic paste, red chili powder, turmeric powder, all spice powder, salt and 125 gram yogurt.

Preheat oven to 180° C.

Soak rice in water for half an hour.

Grease baking tray then put chicken over baking tray and preheats it in oven for 10 to 15 minutes.

Mix yellow food color in kewra.

For Gravy: Take 2 tablespoon clarified butter and keep aside.

Preheat remaining clarified butter in a pan and fry onion, whole all spice and star anise on low heat.

When onions become golden brown then add ginger garlic paste and mix well.

Now add remaining yogurt and green chillies, cook for a while until yogurt water dries up.

Then add plum, tomatoes, 2 teaspoon kewra mixture, salt, half cup water, half quantity of fresh green coriander and mint leaves, cook for two minutes and turn off stove.

Gravy is ready.

Now put 1/4th teaspoon nutmeg mace powder, 1/4th teaspoon black and green cardamom powder and remaining green coriander and mint leaves over gravy.

Now place oven tandoori chicken over it.

Add bit of salt in rice and boil in water.

When water of rice boiled then takeout third part of rice and put on gravy.

Note: These uncooked rice will cook with gravy water through simmering.

When fourth portion of water become left in rest of rice then sieve it.

Now add remaining 1/4 teaspoon nutmeg mace powder, 1/4 teaspoon black and green cardamom powder, 1 teaspoon kewra mixture and 2 tablespoon clarified butter on top of rice.

Steam the rice for 10 to 12 minutes.

Delicious tandoori chicken biryani is ready to serve.

Note: Salt will be added in 3 parts of biryani during cooking so be careful.