A true biryani lover is the one who loves all kinds of biryani we get across the country. Whether it is mutton biryani, chicken biryani, keema biryani or dum biryani, fans like us enjoy the Indian dish in all its varied forms. If you like to keep experimenting with your favourite rice dish, add this chicken tikka biryani to your recipe log. The smokiness of chicken tikka adds more heat, aroma and flavours to biryani, making it a smashing hit.
(Also Read: 17 Best Biryani Recipes From All Over India You Must Try)
Chicken tikka biryani recipe:
Ingredients -
(Serving - 4)
Chicken tikka -
500 gm chicken pieces
4-5 tbsp curd
1.5 tbsp ginger-garlic paste
1 tbsp lemon juice
1 tbsp red chilli powder
Half tsp cumin powder
Half tsp garam masala powder
Half tsp turmeric powder
1tbsp oil
Salt to taste
For Biryani:
1 cup rice
1 onion, chopped
1 onion, sliced
2 tomatoes, chopped
1 bay leaf
1 tsp ginger, grated
1 tsp garlic, crushed
1 tsp cumin seeds
4 cloves
1 inch cinnamon stick
4-5 black peppercorns
2 cardamom pods
1 green chilli, slit
Salt to taste
Red chilli powder to taste
Half tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
2 tbsp coriander leaves
2 tbsp mint leaves
2 tsp saffron, soaked in water
Ghee (clarified butter) for cooking
Method:
Step 1 - Marinate chicken pieces in curd mixed with salt, ginger-garlic paste, turmeric powder, roasted cumin powder, red chili powder, garam masala powder, lemon juice and oil. Rest for at least one hour, then cook to make chicken tikka on stove or grill or oven. Keep it aside.
Step 2 - Fry onion slices till brown. Place on absorbent paper to soak excess oil. Keep aside.
Step 3 - Boil rice in water with some salt till almost cooked. Make sure the rice is not over-cooked and mushy. Drain water and keep aside.
Step 4 - Heat ghee in a pan and roast all the whole spices - bay leaf, cinnamon, cloves, black peppercorns, cumin seeds and cardamom. Then add onion, green chilli and garlic and saute till brown.
Step 5 - Add tomatoes and cook with salt, red chilli powder, turmeric powder and coriander powder. Add chicken tikka and close with lid to cook for 5 minutes.
Step 6 - Take out half of the chicken tikka masala, and spread half the amount of rice over it. Sprinkle with half fried onion slices, half coriander leaves, half mint leaves half tsp garam masala powder and half the amount of saffron infused water. Then place the rest of the chicken tikka masala and spread the rest of the rice over it. Again sprinkle with fried onions slices, mint leaves, coriander leaves, garam masala and saffron water.
Step 7 - Close the lid and secure it with some kneaded dough all around the pan. Now place the pan on a heated non-stick tawa and let it simmer for around half an hour.
Chicken tikka biryani is now ready. Remove the dough from the pan and serve the aromatic biryani with curd, raita or saalan. Enjoy!