Chicken Tikka Biryani (Restaurant Style)
Chicken Tikka Biryani is a flavorful and aromatic Indian dish that combines the rich taste of marinated chicken tikka with fragrant basmati rice and bold spices.The dish starts with chicken pieces marinated in yogurt, lemon juice, and a blend of spices like garam masala, cumin, and paprika.The chicken is then grilled or pan-fried until slightly charred, giving it a smoky and tender texture.The biryani base consists of long-grain basmati rice, which is cooked with whole spices such as bay leaves, cloves, and cardamom to infuse it with deep flavors.The cooked chicken tikka is layered over the spiced rice, and the entire dish is steamed together to allow the flavors to meld perfectly.A touch of saffron-infused milk and fried onions is added to give the biryani its signature golden color and rich aroma.
Ingredients
- 1 Ib boneless chicken cut into cubes
- 1/2 cup yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 2 tablespoon mustard oil or vegetable oil
- Salt to taste
For Biryani Rice:
- 2 cups basmati rice
- 1 bay leaf
- 3 cloves
- green cardamoms
- 1 tsp cinnamon stick
- 1 tsp cumin seeds
- Salt to taste
Salt to taste
- 1 large onion thinly sliced and fried
- 1 tablespoon ghee
- 2 tablespoon Saffron strands soaked in warm milk
- Chopped cilantro and mint
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, lemon juice, ginger-garlic paste, chili powder, garam masala, turmeric, cumin powder, oil, and salt. Add chicken pieces and coat well. Cover and refrigerate for 2–4 hours (overnight for deeper flavor).
- Prepare the Rice: Boil water with bay leaf, cloves, cardamoms, cinnamon, cumin seeds, and salt. Add soaked basmati rice and cook until 80% done (firm but not fully cooked). Drain and set aside.
- Cook the Chicken Tikka: Heat oil in a skillet or tandoor pan. Cook the marinated chicken until charred and cooked through (about 8–10 minutes). Set aside.
- Layer the Biryani: In a large pot, add a layer of rice. Top with cooked chicken tikka. Drizzle with saffron milk, fried onions, cilantro, and mint. Repeat layers until all ingredients are used. Finish with ghee on top.
- Dum Cooking (Final Steam Cooking): Cover the pot with foil or a tight lid. Cook over low heat for 20 minutes (dum style). Let it sit for 5 minutes before serving.