Chicken Tikka Biryani Recipe

Cooking Directions

• STEP 1.Marinate the chicken tikka pieces with yogurt, ginger-garlic paste, and spices for at least 2 hours.
• STEP 2.Grill or roast the marinated chicken tikka until cooked through and slightly charred.
• STEP 3.In a separate pot, cook the basmati rice until it is 70% cooked. Drain the rice and set aside.
• STEP 4.In a large pan, heat oil and add whole spices like cinnamon, cardamom, and cloves. Saute until fragrant.
• STEP 5.Add sliced onions and cook until golden brown. Then add ginger-garlic paste and cook for a minute.
• STEP 6.Add chopped tomatoes, turmeric powder, red chili powder, and biryani masala. Cook until the tomatoes are soft and the spices are well combined.
• STEP 7.Layer the partially cooked rice over the masala mixture, then add the cooked chicken tikka pieces on top.
• STEP 8.Cover the pan with a tight-fitting lid and cook on low heat for about 20-25 minutes, allowing the flavors to meld together.
• STEP 9.Garnish with fried onions, chopped coriander leaves, and mint leaves before serving.
• STEP 10.Serve hot with raita or yogurt on the side.

Cooking Tips

• Marinating the chicken tikka for a longer time will enhance the flavor.
• You can use a grill, oven, or stovetop to cook the chicken tikka.
• Soaking the basmati rice for 30 minutes before cooking will result in fluffy rice grains.
• To prevent the rice from sticking, add a few drops of lemon juice while cooking.
• You can add saffron strands soaked in milk to the rice for an extra aromatic touch.

Storage and Serving

• Leftover chicken tikka biryani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the biryani in a microwave or on the stovetop with a little water to prevent it from drying out.
• Serve the chicken tikka biryani as a main course dish for lunch or dinner.
• Pair it with raita, salad, or pickle for a complete meal.