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chicken tikka biryani

Chicken Tikka Biryani: A Culinary Masterpiece

Rachel Mills
Crafting chicken tikka biryani is an art that balances the robust flavors of chicken tikka with the delicate fragrance of basmati rice.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Cuisine Indian
Calories 500 kcal

Ingredients
  

For Chicken Tikka:

  • 1 kg boneless chicken cut into chunks
  • 1 cup yogurt
  • 2 tablespoons tandoori masala
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric
  • Salt to taste
  • Juice of 1 lemon

For Biryani Rice:

  • 3 cups basmati rice
  • 6 cups water
  • 4-5 whole cloves
  • 2-3 green cardamoms
  • 1 cinnamon stick
  • Salt to taste

Other Ingredients:

  • 2 large onions thinly sliced and fried until golden brown
  • A handful of mint leaves
  • A handful of coriander leaves
  • 1/4 cup milk mixed with a few strands of saffron
  • 3-4 tablespoons cooking oil or ghee

Instructions
 

Step 1: Marinate the Chicken

  • In a large bowl, mix the yogurt, tandoori masala, red chili powder, turmeric, salt, and lemon juice.
  • Add the chicken chunks to the marinade, ensuring each piece is well-coated.
  • Cover and refrigerate for at least 1 hour, or overnight for the best flavor.

Step 2: Prepare the Biryani Rice

  • Rinse the basmati rice under cold water until the water runs clear.
  • In a large pot, bring the water to a boil. Add the whole spices and salt.
  • Add the rinsed rice to the boiling water. Cook until the rice is about 70% done.
  • Drain the rice and set aside.

Step 3: Cook the Chicken Tikka

  • Heat a grill pan or skillet over medium-high heat. Add a bit of oil or ghee.
  • Remove the chicken from the marinade and grill until cooked through and slightly charred on the outside.
  • Set aside.

Step 4: Layer the Biryani

  • In a heavy-bottomed pot, add a layer of cooked rice at the bottom.
  • Top with a layer of cooked chicken tikka, some fried onions, mint, and coriander leaves.
  • Repeat the layering process, finishing with a layer of rice on top.
  • Drizzle the saffron-infused milk and some ghee over the top layer.

Step 5: Cook the Biryani

  • Cover the pot with a tight-fitting lid or seal with dough to ensure no steam escapes.
  • Cook on a low heat (Dum) for about 20-25 minutes, allowing the flavors to infuse.
  • Turn off the heat and let the biryani rest for 10 minutes before serving.

Step 6: Serving

  • Gently fluff and mix the biryani with a fork to distribute the layers evenly.
  • Serve hot, garnished with additional fried onions, mint, and coriander leaves.
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