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Chicken Tikka Biryani

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2h 30min

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6 servings

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This flavorful Chicken Tikka Biryani is a delightful fusion of tender, marinated chicken tikka and aromatic biryani rice. The chicken is marinated in a yogurt-based mixture with vibrant spices, then grilled to perfection. The biryani rice is cooked with fragrant spices and layered with the grilled chicken tikka. This dish is a true celebration of Indian cuisine, offering a perfect balance of flavors and textures.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
4 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Ingredients

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Steps

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1
Marinate the chicken

In a large bowl, mix together the plain yogurt, grated ginger, minced garlic, chopped green chili peppers, lemon juice, garam masala, turmeric powder, red chili powder, and 1 teaspoon of salt. Add the chicken pieces to the marinade and mix well to coat. Cover and refrigerate for at least 1 hour, or overnight for best results.

2
Soak the rice

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes. Drain the rice and set it aside.

3
Grill the chicken tikka

Preheat the grill or grill pan to medium-high heat. Thread the marinated chicken pieces onto skewers. Grill the chicken tikka for 8-10 minutes on each side, or until cooked through and slightly charred. Remove from the grill and set aside.

4
Prepare the biryani

In a large pot or Dutch oven, heat the ghee over medium heat. Add the cumin seeds, bay leaves, cinnamon stick, cardamom pods, and cloves. Sauté for 1-2 minutes until fragrant.

5
Sauté the onions

Add the sliced onions to the pot and sauté until golden brown, about 10-12 minutes.

6
Add tomatoes and spices

Add the chopped tomatoes, remaining 1 teaspoon of salt, and saffron threads to the pot. Cook for 5 minutes until the tomatoes soften.

7
Layer the rice and chicken

Add half of the soaked rice to the pot and spread it evenly. Remove the chicken tikka from the skewers and arrange it over the rice. Top with the remaining rice.

8
Cook the biryani

Pour 2 cups of water over the rice. Bring the mixture to a boil, then reduce the heat to low. Cover the pot tightly and let the biryani cook for 20-25 minutes, or until the rice is tender and the water is absorbed.

9
Let it rest

Remove the pot from the heat and let the biryani rest, covered, for 10 minutes.

10
Garnish and serve

Fluff the rice gently with a fork. Garnish with chopped mint and coriander leaves. Serve the Chicken Tikka Biryani hot, accompanied by raita or your favorite chutney.

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