Add all the ingredients mentioned in the marination list and mix well.
Cover it and keep it aside for atleast 30 minutes.
Preparing the tikka
In a non stick pan drizzle tsp of oil.
On each skewer add 3 chicken pieces, onions or any veggies of your choice
Cook them till the chicken is completely cooked and develop color on all the sides.
Transfer this to a plate.
Use any rice of your choice ( basmati or jasmine tastes the best for this recipe)
Cook the rice till it is 70 to 80 % done and drain them. You can also add salt while cooking the rice.Keep this aside.
In the same pan you prepared the tikka, add another tsp of oil.
Add in onions and saute till develops some color.
Now add bay leaf, cardamom, cloves and cashews, cumin seeds, ginger, garlic, green chilies and saute for another 2 minutes.
Add in the tomato and saute till it becomes soft. then add chilli powder, tandoori masala and salt to taste, mix well.
Arrange the chicken tikka prepared on top of this masala.
Spread the partially cooked rice over top of this.
Add finely chopped coriander leaves, and cover the pan with a tight lid.
Cook on medium-low heat for about 10 minutes or until done.
After removing from heat, you can garnish it with additional chopped coriander and mint leaves.
Chicken Tikka Biryani is now ready. Serve hot and enjoy.
To prevent the biryani from catching the bottom, use a heavy bottomed pan.
After addition of partially cooked rice, you can place the biryani pan on a flat dosa griddle on medium-low heat and continue cooking for 18-20 minutes. This ensures even distribution of heat, as well as prevent the biryani from catching the bottom of the pan.
You may garnish with fried onions before serving.
You may serve the biryani with a side of raita or salan.