Chicken Tikka Biryani
Description
This extra-spicy chicken tikka biryani combines marinated chicken, a rich tomato and yogurt gravy, and fragrant basmati rice layered with green chilies, coriander, and lemon. Cooked using the tawa dum method, it is a flavorful homemade biryani with bold spices and tender chicken.
Ingredients
Chicken Tikka Marinade
Extra-Spicy Gravy
For Boiling the Rice
For Layering & Dum
Instructions
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Mix all the marinade ingredients in a large bowl.
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Add the chicken pieces and coat thoroughly with the marinade.
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Cover and refrigerate for at least 30 minutes.
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Cook the marinated chicken in a pan over medium-high heat until tender and fully cooked. Set aside.
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Heat oil and add the blended tomatoes and green chilies. Cook for 3 minutes.
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Add the yogurt and fried onion.
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Add all the gravy spices and cook until the oil separates and the gravy becomes thick.
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Gently mix in the cooked chicken tikka and turn off the heat.
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Bring water to a boil with the cinnamon, cumin seeds, green cardamom, star anise, and salt.
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Add the washed and soaked basmati rice and boil for 4–5 minutes, until soft outside but firm in the center.
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Drain the rice immediately.
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Add the ghee and water mixture to the bottom of the biryani pot.
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Spread half of the rice in the pot.
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Add the complete chicken gravy.
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Top with fresh coriander leaves, lemon wedges, and slit green chilies.
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Add the remaining rice and gently level it.
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Drizzle the food-color-and-milk mixture over the rice.
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Cover tightly with foil or a clean kitchen towel and place the lid on top.
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Cook on high flame for 10 minutes to build steam.
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Place the pot on a heavy tawa or skillet.
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Reduce the heat to low and steam for another 10 minutes.
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Turn off the heat and let the biryani rest for 5 minutes.
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Gently fluff the biryani from the sides.
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Serve hot with cooling yogurt raita.
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