Description
Chicken Tikka Biryani combines the smoky, flavorful charm of chicken tikka with the fragrant and aromatic layers of biryani. This restaurant-style dish is a crowd-pleaser perfect for special occasions or a weekend feast.
Ingredients
Units
Scale
- For Chicken Tikka Marinade:
- 500g (1 lb) boneless chicken pieces (thighs or breast)
- 1/2 cup yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil
- Salt to taste
- For the Rice:
- 2 cups basmati rice
- 4 cups water
- 2–3 cloves
- 2–3 cardamom pods
- 1 bay leaf
- 1 small cinnamon stick
- 1 teaspoon salt
- For the Biryani Layers:
- 2 large onions, thinly sliced
- 2 tablespoons ghee or oil
- 1 teaspoon saffron strands soaked in 2 tablespoons warm milk
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 teaspoon garam masala
Instructions
- Marinate the Chicken Tikka:
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- In a bowl, mix yogurt, ginger-garlic paste, spices, lemon juice, and salt. Add chicken pieces, coat well, and marinate for at least 1 hour or overnight.
- Cook the Chicken Tikka:
- Heat oil in a grill pan or skillet over medium-high heat. Cook marinated chicken pieces until lightly charred and cooked through, about 5-7 minutes per side. Set aside.
- Prepare the Rice:
- Rinse basmati rice under cold water until the water runs clear.
- In a large pot, bring water to a boil with whole spices and salt. Add the rice and cook until 70% done (grains should still have a bite). Drain and set aside.
- Fry the Onions:
- In the same skillet, heat ghee or oil and fry the sliced onions until golden brown and crispy. Remove and set aside.
- Layer the Biryani:
- In a heavy-bottomed pot, layer half the rice at the bottom. Add half the cooked chicken tikka, half the fried onions, and a sprinkle of cilantro, mint, and garam masala.
- Repeat the layers, finishing with rice on top. Drizzle with saffron milk and ghee.
- Dum Cooking (Steaming):
- Cover the pot with a tight-fitting lid. Cook on low heat for 20-25 minutes. Alternatively, seal the pot with dough for a traditional dum experience.
- Serve:
- Gently fluff the biryani with a fork, ensuring layers remain intact. Serve hot with raita or a side of your choice.
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Notes
- Adjust spice levels based on your preference.
- Add a splash of rose water or kewra water to the final layer for authentic restaurant-style aroma.
- You can cook the chicken tikka in an oven or air fryer for a smoky flavor.
Nutrition
- Serving Size: 1 plate
- Calories: ~600 kcal
- Sugar: ~3 g
- Sodium: ~900 mg
- Fat: ~20 g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: ~70 mg