Tikka Biryani

Ingredients:

■1 kg chicken bone less (Cut into small cubes shapes)
■1 kg basmati rice
■1 tsp ginger paste
■1 tsp garlic paste
■1 tsp black pepper powder
■1 tbsp lemon juice
■3 tbsp green chili paste
■2 tsp red chili powder
■1/3 tsp turmeric powder
■1 tbsp chaat masala
■2 onion thinly sliced
■2 tomato
■1 cup yogurt
■5 cloves
■2 bay leaves
■4 cardamon
■4 cinnamon
■Salt to taste
■2 tbsp pure ghee (Desi ghee)
■1 cup oil
■Yellow food color some pinches
■Saffron a pinch
■1/2 cup milk 

Method:

Soak the rice in plenty of water for 1-2 hour. Soak the pounded saffron in the hot milk and keep set aside.
In a large bowl, add chicken bone less pieces, yogurt, red chili powder, green chili paste, turmeric powder, salt, cloves, cardamon, cinnamon, chaat masala, lemon juice, yellow food color, ginger paste, garlic paste and mix well. Marinate the chicken mixture for 1-2 hour on a refrigerator.
Heat oil in a pan and fry sliced onion till brown, Add tomatoes and cook till thick gravy, add bay leaves and marinate chicken mixture and cook for 5-10 minutes on medium heat until chicken is tender. remove from heat keep set a side.
In a big pot bring water to boil, add rice for boiling.Continue to cook until the rice almost done.It takes about 10 minutes on stove.Drain the rice and keep aside.
Now its time to arrange rice and chicken mixture layers.You should have 3 layers of rice and lastly add chicken mixture. Don’t mix layers. chicken gravy is top on the rice.
Top it off sprinkle saffron milk. Place the rice on a plate and top of the rice place chicken gravy.
Chicken tikka biryani is ready to eat. Serve hot with raita, lemon and green salad