Chicken Tikka Biryani

Prep Time 30 mins

Cook Time 45 mins

Total Time 1 hr 15 mins

Category: Biryani & Rice

Difficulty: Intermediate

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

1 tsp salt
½ tsp black pepper
1 tsp red chili powder
½ tsp chaat masala
1 tsp tikka masala
¼ tsp turmeric powder
1 tsp coriander powder
⅛ tsp food color
½ tsp cumin seeds
1 tbsp lemon juice
1 tbsp ginger garlic paste
Chicken pieces as required

Extra-Spicy Gravy

2 tomatoes, blended
3 –4 fresh green chilies, blended with tomatoes
2 tsp red chili powder
½ tsp black pepper powder
1 tsp salt
1 tsp coriander powder
½ tsp garam masala
1 heaped tsp biryani masala
1 large fried onion
⅓ cup yogurt
Oil as required

For Boiling the Rice

500 g Basmati rice, washed thoroughly
2 tbsp heaped salt
2 -inch cinnamon stick
1 tsp cumin seeds
3 green cardamom
1 star anise

For Layering & Dum

4 –5 fresh green chilies, slit lengthwise
1 tsp ghee mixed with 1 tbsp water
Food color dissolved in 2 tbsp milk
Fresh coriander leaves
Lemon wedges

Instructions

1
Mix all the marinade ingredients in a large bowl.
2
Add the chicken pieces and coat thoroughly with the marinade.
3
Cover and refrigerate for at least 30 minutes.
4
Cook the marinated chicken in a pan over medium-high heat until tender and fully cooked. Set aside.
5
Heat oil and add the blended tomatoes and green chilies. Cook for 3 minutes.
6
Add the yogurt and fried onion.
7
Add all the gravy spices and cook until the oil separates and the gravy becomes thick.
8
Gently mix in the cooked chicken tikka and turn off the heat.
9
Bring water to a boil with the cinnamon, cumin seeds, green cardamom, star anise, and salt.
10
Add the washed and soaked basmati rice and boil for 4–5 minutes, until soft outside but firm in the center.
11
Drain the rice immediately.
12
Add the ghee and water mixture to the bottom of the biryani pot.
13
Spread half of the rice in the pot.
14
Add the complete chicken gravy.
15
Top with fresh coriander leaves, lemon wedges, and slit green chilies.
16
Add the remaining rice and gently level it.
17
Drizzle the food-color-and-milk mixture over the rice.
18
Cover tightly with foil or a clean kitchen towel and place the lid on top.
19
Cook on high flame for 10 minutes to build steam.
20
Place the pot on a heavy tawa or skillet.
21
Reduce the heat to low and steam for another 10 minutes.
22
Turn off the heat and let the biryani rest for 5 minutes.
23
Gently fluff the biryani from the sides.
24
Serve hot with cooling yogurt raita.

Keywords: chicken tikka biryani, Pakistani biryani recipe, spicy chicken biryani, chicken tikka rice, tawa dum biryani, homemade biryani, basmati rice recipe, desi chicken recipe.