Chicken Tikka Biryani
Chicken Tikka Biryani
Ingredients
For Chicken Tikka Marinade
- 750 grams chicken
- 1 cup yoghurt
- 1 tablespoon ginger garlic paste
- 1 tablespoon chicken tikka masala
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon black pepper
- 1 teaspoon chaat masala
- salt, to taste
- 1 teaspoon garam masala
- 2 tablespoons kasuri methi
- 1 lemon juice, from 1 whole lemon
For Biryani Rice
- 250 grams biryani rice, soaked
- 2 lemon slices
- 3-4 star anise
- 3-4 cardamom pods
- 2 inch cinnamon stick
- salt, to taste
For the Gravy
- 1 fried onion, big sized
- 1 cup yoghurt
- 2 tomatoes, medium sized
- 1 tablespoon ginger garlic paste
- salt, to taste
- 1 teaspoon red chilli powder
- 1 tablespoon biryani masala
- 1 teaspoon chaat masala
- 1 teaspoon garam masala
- cooking oil, as needed
For Assembling & Garnish
- biryani attar, as needed
- food color, as needed
- fried onion, for garnish
- coriander leaves, fresh, chopped, for garnish
- green chillies, sliced, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces. Add yoghurt, ginger garlic paste, chicken tikka masala, Kashmiri red chilli powder, black pepper, chaat masala, salt, garam masala, kasuri methi, and lemon juice. Mix thoroughly until the chicken is well coated.
⏱️ 10 min
- 2
Cover the bowl with cling film and refrigerate for at least 30 minutes to marinate. For best results, marinate for 2-4 hours.
- 3
Bring a large pot of water to a rolling boil. Add lemon slices, star anise, cardamom pods, cinnamon stick, and salt to taste. Add the soaked biryani rice to the boiling water.
⏱️ 5 min•🌡️ 100
- 4
Cook the rice until it is 70% done. The grains should be elongated but still firm with a slight bite. Drain the partially cooked rice immediately and set aside.
⏱️ 10 min
- 5
Heat cooking oil in a large pan over medium-high heat. Place the marinated chicken pieces in the hot pan in a single layer. Cook until they develop a slight char and are cooked through, forming chicken tikka pieces. You may need to do this in batches. Remove the cooked chicken tikka from the pan and set aside.
⏱️ 15 min
- 6
In the same pan (using any remaining oil and juices from the chicken), add the fried onion. Sauté for a minute. Then add yoghurt, chopped tomatoes, and ginger garlic paste. Mix well.
⏱️ 5 min
- 7
Season the gravy with salt to taste, red chilli powder, biryani masala, chaat masala, and garam masala. Mix thoroughly and cook, stirring occasionally, until the gravy thickens and the oil separates from the mixture, about 8-10 minutes.
⏱️ 10 min
- 8
In a large, heavy-bottomed pot, spread a layer of the prepared gravy at the bottom. Evenly layer half of the partially cooked biryani rice over the gravy.
⏱️ 5 min
- 9
Arrange half of the cooked chicken tikka pieces over the rice layer. Drizzle some biryani attar and add a few drops of food color over this layer.
⏱️ 3 min
- 10
Repeat the layering: add another layer of the remaining gravy, followed by the remaining rice, and then the remaining chicken tikka pieces. Drizzle more biryani attar and food color on the top layer.
⏱️ 3 min
- 11
Garnish the top layer with some fried onion, fresh coriander leaves, and sliced green chillies.
⏱️ 2 min
- 12
Cover the pot tightly with a lid, preferably sealed with foil or dough to prevent steam from escaping. Cook on 'dum' (very low heat) for 20 minutes.
⏱️ 20 min
- 13
Once cooked, turn off the heat and let the biryani rest for 5-10 minutes before opening the lid. Gently fluff the biryani with a spoon, mixing the layers slightly.
⏱️ 5 min
- 14
Serve the Chicken Tikka Biryani hot, optionally with raita and salad.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Tikka Biryani
For Chicken Tikka Marinade
- 750 grams chicken
- 1 cup yoghurt
- 1 tablespoon ginger garlic paste
- 1 tablespoon chicken tikka masala
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon black pepper
- 1 teaspoon chaat masala
- salt, to taste
- 1 teaspoon garam masala
- 2 tablespoons kasuri methi
- 1 lemon juice, from 1 whole lemon
For Biryani Rice
- 250 grams biryani rice, soaked
- 2 lemon slices
- 3-4 star anise
- 3-4 cardamom pods
- 2 inch cinnamon stick
- salt, to taste
For the Gravy
- 1 fried onion, big sized
- 1 cup yoghurt
- 2 tomatoes, medium sized
- 1 tablespoon ginger garlic paste
- salt, to taste
- 1 teaspoon red chilli powder
- 1 tablespoon biryani masala
- 1 teaspoon chaat masala
- 1 teaspoon garam masala
- cooking oil, as needed
For Assembling & Garnish
- biryani attar, as needed
- food color, as needed
- fried onion, for garnish
- coriander leaves, fresh, chopped, for garnish
- green chillies, sliced, for garnish
Instructions
- 1
In a large bowl, combine the chicken pieces. Add yoghurt, ginger garlic paste, chicken tikka masala, Kashmiri red chilli powder, black pepper, chaat masala, salt, garam masala, kasuri methi, and lemon juice. Mix thoroughly until the chicken is well coated.
⏱️ 10 min - 2
Cover the bowl with cling film and refrigerate for at least 30 minutes to marinate. For best results, marinate for 2-4 hours.
- 3
Bring a large pot of water to a rolling boil. Add lemon slices, star anise, cardamom pods, cinnamon stick, and salt to taste. Add the soaked biryani rice to the boiling water.
⏱️ 5 min•🌡️ 100 - 4
Cook the rice until it is 70% done. The grains should be elongated but still firm with a slight bite. Drain the partially cooked rice immediately and set aside.
⏱️ 10 min - 5
Heat cooking oil in a large pan over medium-high heat. Place the marinated chicken pieces in the hot pan in a single layer. Cook until they develop a slight char and are cooked through, forming chicken tikka pieces. You may need to do this in batches. Remove the cooked chicken tikka from the pan and set aside.
⏱️ 15 min - 6
In the same pan (using any remaining oil and juices from the chicken), add the fried onion. Sauté for a minute. Then add yoghurt, chopped tomatoes, and ginger garlic paste. Mix well.
⏱️ 5 min - 7
Season the gravy with salt to taste, red chilli powder, biryani masala, chaat masala, and garam masala. Mix thoroughly and cook, stirring occasionally, until the gravy thickens and the oil separates from the mixture, about 8-10 minutes.
⏱️ 10 min - 8
In a large, heavy-bottomed pot, spread a layer of the prepared gravy at the bottom. Evenly layer half of the partially cooked biryani rice over the gravy.
⏱️ 5 min - 9
Arrange half of the cooked chicken tikka pieces over the rice layer. Drizzle some biryani attar and add a few drops of food color over this layer.
⏱️ 3 min - 10
Repeat the layering: add another layer of the remaining gravy, followed by the remaining rice, and then the remaining chicken tikka pieces. Drizzle more biryani attar and food color on the top layer.
⏱️ 3 min - 11
Garnish the top layer with some fried onion, fresh coriander leaves, and sliced green chillies.
⏱️ 2 min - 12
Cover the pot tightly with a lid, preferably sealed with foil or dough to prevent steam from escaping. Cook on 'dum' (very low heat) for 20 minutes.
⏱️ 20 min - 13
Once cooked, turn off the heat and let the biryani rest for 5-10 minutes before opening the lid. Gently fluff the biryani with a spoon, mixing the layers slightly.
⏱️ 5 min - 14
Serve the Chicken Tikka Biryani hot, optionally with raita and salad.
⏱️ 2 min