Description
Chicken Tikka Biryani (Restaurant Style) is a flavorful and aromatic Indian rice dish featuring marinated chicken cooked with fragrant spices, layered with partially cooked basmati rice, and slow-cooked together to perfection. This classic recipe combines tender chicken tikka with sautéed onions, tomato puree, and whole spices, resulting in a rich and satisfying meal that’s perfect for gatherings or special occasions.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs chicken pieces (thigh or breast)
- 1 tbsp garlic paste
- 1 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
- 1 tbsp tandoori or butter chicken seasoning
- 1 tbsp lemon juice
- 1/2 cup yogurt
- 1 tsp Kashmiri chili powder
- 1 tsp dried mint
- 1/4 tsp red food coloring (optional)
Base and Rice
- 2 large onions, thinly sliced
- 1 cup tomatoes, blended or pureed
- 3 tbsp ghee and oil (combined)
- Whole spices: 4 cloves, 4 cardamom pods, 2 cinnamon sticks, 2 bay leaves
- 1/4 cup fresh coriander leaves, chopped
- 2 cups basmati rice
- 1/4 tsp saffron threads soaked in 2 tbsp warm milk (optional)
- 4 cups water
- 1 tsp salt (for rice)
- 1 tsp dried mint (for rice)
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 thoroughly to coat all the chicken pieces well. Cover and let it marinate for at least 30 minutes to allow the flavors to penetrate.
- 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 fragrant, about 1-2 minutes. Add the sliced onions and cook until golden brown and caramelized, stirring occasionally. Pour in the pureed tomatoes and cook for 8-10 minutes until the oil starts separating from the mixture, indicating the tomato base is cooked through.
- Cook the Chicken: Add the marinated chicken pieces to the tomato base and stir well to combine. Cover and cook on medium-low heat until the chicken is tender and cooked through, about 15-20 minutes, stirring occasionally to prevent sticking.
- Cook the Rice: Rinse the basmati rice under cold running water until clear, then soak it in water for 30 minutes. Bring 4 cups of water to a boil in a separate large pot. Add whole spices (cloves, cardamom, cinnamon, bay leaves), oil, salt, and dried mint. Drain the soaked rice and add it to the boiling water. Cook the rice until it is about 70% done, meaning the grains are still firm in the center but cooked on the outside. Drain the rice and set aside.
- Layer the Biryani: In a heavy-bottomed pot or the same pan used for the chicken, layer half of the cooked chicken mixture at the bottom. Spread half of the partially cooked rice evenly over the chicken. Sprinkle some fried onions, chopped fresh coriander, and saffron milk over the rice. Repeat with the remaining chicken, rice, fried onions, coriander, and saffron milk to create multiple layers.
- Dum Cooking: Cover the pot tightly with a lid or seal with dough to trap the steam. Cook the layered biryani on a very low heat (dum) for 20-25 minutes. This slow cooking allows the flavors to meld and the rice to finish cooking through steam, resulting in a fragrant and moist biryani.
- Serve: 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 for a complete meal.
Notes
- Marinating the chicken for longer (up to 2 hours) enhances the flavor and tenderness.
- Adjust the spiciness by modifying the red chili and Kashmiri chili powder quantities.
- Using ghee instead of oil adds richness and authentic flavor.
- Saffron milk is optional but adds a lovely aroma and color to the biryani.
- Be careful during the dum cooking step to avoid burning; use a heat diffuser if available.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
