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chicken tikka biryani

Chicken Tikka Biryani

Abhipriya Raghav
A classic biryani recipe which combines the favorite dishes of every chicken lover - chicken tikka and biryani!
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Indian
Servings 2 servings

Ingredients
  

For the chicken marinade

  • 300 grams boneless chicken breast, cut into medium-large pieces
  • 1/4 tsp turmeric powder
  • 1 tbsp kashmiri chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1/8 tsp pepper powder
  • 1 tsp tandoori masala
  • 1 tbsp ginger-garlic-green chili paste
  • 1 tbsp mustard oil
  • 1 tsp crushed kasuri methi
  • 1/2 tsp dried mint leaves
  • 1/4 cup curd
  • juice of half a lemon
  • salt, as per taste
  • 2 tbsp cooking oil, to cook the chicken tikka
  • 1 tbsp ghee, to cook the chicken tikka

To cook the rice

  • 1 cup long-grain basmati rice
  • 5 cups water
  • 2 green chilies, slit
  • 2 inch cinnamon stick
  • 2 star anise
  • 3 bay leaves
  • 3-4 whole black pepper
  • 6-7 cloves
  • a strand of mace
  • 3 green cardamom
  • 1 black cardamom
  • salt, as per taste
  • 1/2 tsp lemon juice

To make the barista (fried onions)

  • 1/2 cup oil
  • 1 large onion, thinly sliced

To make the tikka masala

  • 2 tsp oil
  • 1 tbsp ghee or butter
  • 1 medium-sized onion, finely chopped
  • 1 tbsp ginger-garlic-green chili paste
  • 2 medium-sized tomato, finely chopped
  • 1/2 tsp kashmiri chili powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 cup curd
  • salt, as per taste

For the biryani

  • handful of chopped mint leaves
  • handful of chopped coriander leaves
  • 2 tbsp warm milk
  • a few strands of saffron
  • a pinch of tandoori masala

For the dungar method

  • a small piece of coconut shell or coal
  • few drops of oil / ghee

Instructions
 

Preparing the chicken tikka

  • Except for the cooking oil and ghee, take the rest of the ingredients listed under 'For the chicken marinade' in a mixing bowl and marinate the chicken.
    chicken tikka biryani
  • Cover the marinated chicken with a cling wrap or an airtight lid and let it marinate in the refrigerator for 5-6 hours.
    chicken tikka biryani

For the dhungar method (optional)

  • Heat a piece of coconut shell in direct flame for 3 minutes.
    chicken tikka biryani
  • Place it in a steel bowl inside the marination and pour a few drops of ghee or oil and close the mixing bowl with an airtight lid. Let the smoke infuse with the chicken for 10 minutes. Later remove the steel bowl.
    chicken tikka biryani

Pre-preparations for the biryani

  • Wash and soak the rice in enough water for 30 minutes.
    chicken tikka biryani
  • In a bowl, take warm milk and add a few strands of saffron and let it sight for 15-20 minutes.
    chicken tikka biryani

To cook the rice

  • In a kadai, add 5 cups of water and the whole spices listed under 'To cook the rice' and bring it to a boil.
    chicken tikka biryani
  • Drain the water from the soaked rice and add it to the kadai. Cook the rice until 85% done.
    chicken tikka biryani
  • Strain the rice using a strainer and let it sit for 5 minutes. Later spread the rice in a plate and set aside.
    chicken tikka biryani

To make the barista or fried onions.

  • Add 1/2 cup oil to a wide pan and let it heat.
    chicken tikka biryani
  • Add the thinly sliced onions when the oil is hot and fry them on a low-medium flame.
    chicken tikka biryani
  • When the onions turn golden-brown in color, switch off the flame.
    chicken tikka biryani
  • Drain all the oil from the fried onions using a strainer. Reserve this oil for future use.
    chicken tikka biryani

To cook the marinated chicken

  • In a wide pan, add 2 tbsp oil and 1 tbsp ghee and let it heat on a medium flame.
    chicken tikka biryani
  • When it is hot, add the marinated chicken and spread it. Let the chicken cook without a lid on a medium flame. Flip the chicken occasionally.
    chicken tikka biryani
  • Reserve any excess marinade for future use.
    chicken tikka biryani
  • When the chicken is cooked, switch off the flame and let it rest. When it is warm, skewer the chicken and roast them on a direct flame for a minute, rotating frequently.
    chicken tikka biryani
  • Remove them onto a plate and set aside.
    chicken tikka biryani
  • Reserve the gravy and the oil left over from cooking the chicken for future use.
    chicken tikka biryani

To prepare the tikka masala

  • Add oil and ghee in a kadai on medium flame.
    chicken tikka biryani
  • Add the finely chopped onions and saute until they turn translucent.
    chicken tikka biryani
  • Add the ginger-garlic-green chili paste and saute until the raw smell disappears.
    chicken tikka biryani
  • Add the chopped tomatoes and all the spice powders listed under 'To make the tikka masala' along with the required salt and cook till the tomatoes turn soft and mushy.
    chicken tikka biryani
  • Add the curd and the reserved chicken marinade and cook them for 5 minutes on low-medium flame.
    chicken tikka biryani
  • Add some water and blend it using an immersion blender. Let it cook on a low flame until the gravy reduces to half.
    chicken tikka biryani
  • Turn off the flame and in the same kadai or a heavy-bottomed vessel, add half the gravy and some chopped mint and coriander leaves.
    chicken tikka biryani
  • Add half of the par-boiled rice and spread gently over the gravy. Add the chicken pieces on top of the rice layer.
    chicken tikka biryani
  • Add the other half of the reserved tikka masala on the chicken pieces along with the chicken gravy that was reserved earlier.
    chicken tikka biryani
  • Add some chopped mint leaves, chopped coriander leaves and half of the fried onions on top of the chicken.
    chicken tikka biryani
  • Layer the chicken pieces with the rest of the par-boiled rice. Add the oil reserved from the chicken tikka gravy prepared earlier.
    chicken tikka biryani
  • Add the rest of the chopped mint leaves, chopped coriander leaves and the fried onions. Splash some oil that we reserved from frying the onions (barista) and the saffron milk along with just a pinch of tandoori masala sprinkled over the rice. Meanwhile heat a tawa on medium flame.
    chicken tikka biryani
  • Cover the biryani vessel with an aluminium foil and then the lid. When the tawa is hot, lower the flame and keep the vessel over the tawa for the dum process. Let it dum cook for 10 minutes.
    chicken tikka biryani
  • After 10 minutes, turn off the flame, remove from heat and let it rest for 10 more minutes.
    Serve hot with some raita on the side.
    chicken tikka biryani

Notes

  • Add food color for the chicken marinade if you want to.
  • Marinate the chicken atleast for 3-4 hours in the refrigerator.
  • Instead of dried mint leaves in the marinade, even fresh mint leaves can be used.
  • Use spice powders according to taste.
  • While par-boiling the rice, use green chilies according to taste.
  • Use the oil used to fry the onions in the biryani. This oil is infused with flavors and tastes great.
  • The dhungar method is completely optional.
  • While layering the biryani, you can also add rose water or kewra water for some extra flavors.
Keyword biryani, chicken, indian, rice, tandoori, tikka