Description
This Chicken Tikka Biryani recipe brings the rich flavors of a restaurant-style classic Indian dish to your home kitchen. Marinated chicken cooked in a fragrant tomato-based sauce, layered with partially cooked basmati rice, and slow-cooked together to perfection using the traditional dum method. The biryani is aromatic, colorful, and bursting with spices, making it a perfect meal for gatherings or special occasions.
Ingredients
Scale
Marinade
- 1 kg chicken pieces (thigh or breast)
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp paprika
- 1 tsp red chili powder
- 2 tsp tandoori or butter chicken seasoning
- 2 tbsp lemon juice
- 1 cup yogurt
- 1 tsp Kashmiri chili powder
- 1 tbsp dried mint
- 1/4 tsp red food coloring (optional)
Base & Cooking
- 3 large onions, thinly sliced
- 2 large tomatoes, blended or pureed
- 3 tbsp ghee and oil (combined)
- 4 cloves
- 4 green cardamom pods
- 2 cinnamon sticks (2-inch pieces)
- 2 bay leaves
- Fresh coriander leaves, handful chopped
- Salt to taste
Rice
- 3 cups basmati rice
- 4 cups water
- 2 bay leaves
- 2-3 cloves
- 2 cardamom pods
- 1 tbsp oil
- 1 tsp salt
- 1 tbsp dried mint
- Saffron strands soaked in 3 tbsp warm milk (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with garlic paste, ginger paste, salt, ground cumin, coriander powder, turmeric powder, paprika, red chili powder, tandoori or butter chicken seasoning, lemon juice, yogurt, Kashmiri chili powder, dried mint, and red food coloring if using. Mix well to coat each piece thoroughly, cover, and refrigerate to marinate for at least 30 minutes.
- Prepare the Base: Heat ghee and oil in a heavy-bottomed pan over medium heat. Add the whole spices—cloves, cardamom pods, cinnamon sticks, and bay leaves—and sauté until aromatic. Add the sliced onions and cook them until golden brown and caramelized. Pour in the blended or pureed tomatoes and cook the mixture on medium heat until the oil starts to separate from the masala base, indicating it is well cooked.
- Cook the Chicken: Add the marinated chicken pieces to the tomato-onion base. Stir well to combine and cook on medium heat until the chicken is tender and cooked through, approximately 15–20 minutes. Adjust salt if needed.
- Cook the Rice: Rinse the basmati rice thoroughly and soak it in water for 30 minutes. In a separate pot, bring 4 cups of water to boil with bay leaves, cloves, cardamom pods, oil, salt, and dried mint. Add the soaked rice and cook until it is about 70% done (the grains should still have a slight bite). Drain the rice carefully and set aside.
- Layer the Biryani: In the pot with cooked chicken, spread half of the partially cooked rice evenly over the top. Sprinkle fried onions (if available), chopped fresh coriander leaves, and drizzle the saffron-infused milk over the rice layer. Repeat with the remaining rice and toppings to create a layered effect.
- Dum Cooking: Seal the pot tightly with a lid or cover it with aluminum foil and press the lid down to trap the steam. Cook on very low heat for 20–25 minutes to allow the flavors to meld together through the traditional ‘dum’ method of slow steaming.
- Serve: After the dum cooking, gently fluff the biryani with a fork to mix the layers without breaking the rice grains. Serve hot accompanied by raita, fresh salad, or boiled eggs as preferred.
Notes
- For best results, use aged basmati rice for fluffy grains.
- Marinating the chicken longer (2-4 hours or overnight) intensifies the flavors.
- You can substitute yogurt with a dairy-free option for a lactose-free variant.
- Adjust chili powders according to your preferred spice level.
- Adding fried onions between layers enhances the aroma and texture.
- Be careful during the dum cooking step to keep the heat low to avoid burning the biryani at the bottom.
