Chicken Tikka Biryani

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Chicken Tikka Biryani is a flavorful and aromatic fusion of two beloved Indian dishes: chicken tikka and biryani. In this dish, marinated chicken tikka is layered with fragrant, spiced basmati rice, creating a meal that’s rich in both taste and texture. The smoky, grilled chicken pairs beautifully with the fluffy, saffron-infused rice, and the spices like cumin, cardamom, and cloves add depth and warmth to every bite. Perfect for special occasions or when you want to impress, this Chicken Tikka Biryani brings the best of both dishes together for a truly indulgent experience.

Ingredients:

For the Chicken Tikka:

  • 500g boneless chicken, cut into bite-sized pieces
  • ½ cup yogurt
  • 2 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp turmeric
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 1 tsp chili powder
  • Salt, to taste
  • 2 tbsp oil, for grilling

For the Biryani Rice:

  • 2 cups basmati rice, rinsed and soaked for 30 minutes
  • 1 large onion, thinly sliced
  • 2 tbsp ghee or oil
  • 1 cinnamon stick
  • 4-5 green cardamom pods
  • 4-5 cloves
  • 1 bay leaf
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • ½ tsp saffron threads soaked in 2 tbsp warm milk
  • Salt, to taste
  • Fresh cilantro and mint, chopped (for garnish)

For Assembling:

  • ½ cup fried onions (store-bought or homemade)
  • 1 tbsp ghee or butter
  • Fresh mint and cilantro, for garnish

Instructions:

Prepare the Chicken Tikka:

  1. Marinate the chicken: In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, garam masala, chili powder, and salt. Add the chicken pieces and coat well. Cover and marinate in the refrigerator for at least 1 hour (or overnight for deeper flavor).
  2. Grill the chicken: Heat oil in a grill pan or skillet over medium heat. Cook the marinated chicken pieces for about 8-10 minutes, turning occasionally until browned and cooked through. Set aside.

Cook the Biryani Rice:

  1. Prepare the rice: In a large pot, heat ghee or oil. Add the cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds. Sauté for a minute until fragrant.
  2. Cook the rice: Add the soaked rice and stir in turmeric powder. Pour in 4 cups of water, add salt to taste, and bring to a boil. Cover and simmer for about 10 minutes, or until the rice is 90% cooked. Drain any excess water and fluff the rice with a fork.

Assemble the Chicken Tikka Biryani:

  1. Layer the biryani: In a large pot or Dutch oven, spread a layer of half the rice. Top with the cooked chicken tikka, sprinkle with fried onions, chopped cilantro, and mint. Add the remaining rice on top.
  2. Add the saffron: Drizzle the saffron-infused milk over the top layer of rice, along with 1 tablespoon of ghee or butter.
  3. Steam (Dum) cook: Cover the pot tightly with a lid and cook on low heat for 20-25 minutes to allow the flavors to meld together.
  4. Serve: Garnish with fresh mint, cilantro, and more fried onions. Serve hot with raita or a side of yogurt.

Enjoy this delicious Chicken Tikka Biryani, a perfect blend of tender, spiced chicken and fragrant, flavorful rice!