Chicken Tikka Biryani
Chicken Tikka Biryani is a delicious and aromatic layered rice dish combining the smoky flavors of grilled chicken tikka and the fragrant spices of biryani. This dish brings together marinated and grilled chicken pieces with basmati rice, offering a rich and flavorful experience.
Ingredients
- 150 grams Boneless chicken pieces
- 2 tablespoons Yogurt
- 1 teaspoon Ginger-garlic paste
- 1/2 teaspoon Red chili powder
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Garam masala
- 1 teaspoon Lemon juice
- 1 teaspoon Mustard oil
- Salt to taste
- 1/2 Basmati rice
- 1 Bay leaf
- 2 Cardamom
- 2 Cloves
- 1 Cinnamon
- Salt to taste
- 1 Onions
- Saffron a pinch (soaked in 2 tablespoons of warm milk)
- 1 Mint leaves
- 1 Coriander leaves
- 1 teaspoon Ghee
For Biryani Layers:
Instructions
- In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, mustard oil, and salt.
- Add the chicken pieces to the marinade and let them sit for 1 hour.
- Grill the chicken on a grill pan or in an oven at 200°C until cooked and slightly charred. Set aside.
- Boil 2 cups of water in a pot. Add bay leaf, cardamom, cloves, cinnamon, and salt.
- Add soaked basmati rice and cook until 70% done. Drain and set aside.
- In a pot, spread a thin layer of ghee.
- Add half the cooked rice as the base layer.
- Place the grilled chicken tikka pieces on top.
- Layer the remaining rice over the chicken.
- Drizzle saffron milk, sprinkle fried onions, mint, and coriander leaves.
- Cover tightly and cook on low heat (dum) for 10 minutes.
- Gently fluff the biryani and serve hot with raita.
Note
- Adjust the spice level to your taste.
- Use good-quality basmati rice for the best results.
- Serve with raita or a simple cucumber salad for added freshness.
- Marinate for 1 hour if you have time.