Description

This flavorful Chicken Tikka Biryani combines juicy marinated chicken tikkas, aromatic basmati rice, and spiced gravy, layered to perfection and cooked on dum. A festive biryani that brings restaurant-style taste right to your kitchen!

Ingredients

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Instructions

For Chicken Tikka:

500g chicken
1 tbsp Kashmiri chilli powder
1 tsp cumin powder
1/2 tsp garam masala
1/2 tsp kasuri methi
1 tbsp ginger garlic paste
1/4 cup whisked yogurt
Juice of half lemon
1 tsp salt
2 tbsp refined oil
1/4 tsp orange-red food color
1 tsp sugar
1/2 tsp chicken powder

For Gravy:

2 onions, sliced
1 tbsp ginger garlic paste
2 tomatoes, pureed
3 tbsp whisked curd
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tbsp biryani masala
2 green chillies, chopped
2 tbsp coriander leaves
2 tbsp mint leaves
1 cup water
1 tsp salt
1/2 tsp chicken powder

For Rice:

500g basmati rice
Whole spices: 1 star anise, 4 green cardamoms, 1 black cardamom, 4 cloves, 2 cinnamon sticks, 1/2 tbsp shahjeera
2–3 lemon slices
2 tbsp oil
1.5 liters water
1.5 tbsp salt

For Layering:

1/2 tbsp vanaspati
1/4 tsp kesar food color + 2 tbsp water
Few mint leaves
2 tbsp coriander leaves
1 tbsp desi ghee

Notes

Chicken Tikka:

Marinate chicken with all ingredients for 1 hour.
Heat oil, cook chicken on high for 5 mins, add sugar & chicken powder, cover and cook on low for 15 mins.

Gravy:

Fry onions until golden, add ginger garlic paste and sauté.
Add tomato puree and cook till oil separates.
Add turmeric, chilli, biryani masala and cook with water.
Mix in curd, cook till oil separates.
Add chillies, coriander, mint, water, salt, chicken powder and boil.

Rice:

Wash and soak rice for 30 mins.
Boil water with spices, lemon, oil, and salt.
Add rice, cook to 90%, and strain.

Layering:

Grease pot with ghee. Layer half rice, then gravy and chicken.
Add herbs, remaining rice, food color, ghee.
Dum cook on low flame 8 mins, rest 15 mins.