Description
Chicken Tikka Biryani is a flavorful and aromatic Indian rice dish combining tender marinated chicken pieces with fragrant basmati rice and a blend of spices. This restaurant-style biryani features marinated chicken cooked with yogurt and spices, layered with saffron-infused rice, and slow-cooked to perfection, delivering a rich, vibrant, and satisfying meal perfect for gatherings or special occasions.
Ingredients
Scale
For the Chicken Marinade
- 1 kg chicken pieces (thigh or breast)
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp paprika
- 1 tsp red chili powder
- 2 tsp tandoori or butter chicken seasoning
- 2 tbsp lemon juice
- 1 cup yogurt
- 1 tsp Kashmiri chili powder
- 1 tbsp dried mint
- 2 drops red food coloring (optional)
For the Rice and Cooking
- 3 large onions, thinly sliced
- 2 large tomatoes, blended or pureed
- 2 tbsp ghee and 1 tbsp oil
- Whole spices: 4 cloves, 4 cardamom pods, 2 cinnamon sticks, 2 bay leaves
- 1/2 cup fresh coriander leaves, chopped
- 2 cups basmati rice
- 1/4 tsp saffron strands (optional, soaked in 2 tbsp warm water or milk)
- 4 cups water
Instructions
- Marinate the Chicken: In a large bowl, combine chicken pieces with garlic paste, ginger paste, salt, cumin, coriander, turmeric, paprika, red chili powder, tandoori seasoning, lemon juice, yogurt, Kashmiri chili powder, dried mint, and red food coloring if using. Mix thoroughly to coat the chicken evenly. Cover and refrigerate for at least 1 hour, preferably overnight, to allow flavors to develop.
- Prepare the Rice: Rinse basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes, then drain. Bring 4 cups of water to a boil in a large pot, add a pinch of salt and some whole spices (cloves, cardamom, cinnamon, bay leaves), and cook the rice until it is 70% cooked (grains should be slightly firm). Drain and set aside.
- Cook the Chicken: Heat ghee and oil in a heavy-bottomed pan or deep skillet over medium heat. Add the remaining whole spices and sauté until fragrant. Add sliced onions and cook until golden brown. Add the blended tomatoes and cook until the mixture thickens and oil separates. Add the marinated chicken and cook on medium-high heat until the chicken is cooked through and the sauce thickens, about 15-20 minutes.
- Layer the Biryani: In the same pan, reduce the heat to low. Spread half of the cooked rice over the chicken evenly. Sprinkle half of the chopped coriander leaves and some saffron water or milk over the rice. Layer the remaining rice on top and repeat the coriander and saffron layer. Cover the pan with a tight-fitting lid or seal with aluminum foil to trap the steam.
- Dum Cooking (Slow Cooking): Cook the biryani on the lowest heat setting for 20-25 minutes to allow the flavors to meld and the rice to fully cook (this method is called ‘dum’). Alternatively, place a heavy pan or tawa beneath the pot to prevent direct heat and avoid burning. Once done, turn off the heat and let it rest covered for 10 minutes before serving.
- Serve: Gently fluff the biryani with a fork to mix the layers slightly. Garnish with extra fresh coriander leaves if desired. Serve hot with raita or salad.
Notes
- Using thighs yields juicier chicken compared to breasts but both work well.
- Soaking basmati rice improves texture and reduces cooking time.
- Adjust chili powder amounts to suit your preferred spice level.
- Dum cooking is essential for authentic layered biryani flavors and texture.
- Optional red food coloring adds traditional vibrant color but can be skipped for a natural appearance.
- Saffron enhances aroma and color but is optional if unavailable.