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2025-06-10 15:12:05

Chicken Tikka Biryani

Aromatic Chicken Tikka Biryani with Spiced Yogurt-Marinated Chicken and Fragrant Basmati Rice

Ingredients:

For the Chicken Tikka:

500g boneless chicken thighs or breasts, cut into bite-sized pieces

1/2 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons garam masala

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon turmeric

1 teaspoon chili powder (adjust to taste)

2 cloves garlic, minced

1-inch piece ginger, grated

Salt to taste

For the Biryani Rice:

2 cups basmati rice, rinsed and soaked for 30 minutes

3 cups water or chicken broth

2 tablespoons ghee or vegetable oil

1 large onion, thinly sliced

2 green cardamom pods

4 cloves

1 cinnamon stick

1 bay leaf

1 teaspoon cumin seeds

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint leaves

Salt to taste

Additional:

Fried onions (optional, for garnish)

Saffron strands soaked in 2 tablespoons warm milk (optional)

Directions:

In a large bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, paprika, turmeric, chili powder, garlic, ginger, and salt. Add chicken pieces and coat well. Marinate for at least 1 hour, preferably overnight.

Rinse and soak basmati rice for 30 minutes, then drain.

Heat ghee or oil in a heavy-bottomed pot. Add cumin seeds, cardamom, cloves, cinnamon, and bay leaf. Sauté for a minute until fragrant.

Add sliced onions and cook until golden brown. Remove half the onions and set aside for garnish.

Add marinated chicken to the pot and cook until the chicken is partially cooked, about 7-8 minutes.

In a separate pot, bring water or chicken broth to boil. Add soaked rice and salt, cook until rice is 70% cooked (rice should still have a bite). Drain.

Layer the partially cooked rice over the chicken in the pot. Sprinkle chopped cilantro, mint, fried onions, and saffron milk over the rice. Cover tightly with a lid.

Cook on low heat (dum) for 25-30 minutes to allow flavors to meld and rice to finish cooking.

Gently fluff the biryani with a fork before serving.

Prep Time: 20 minutes (plus marinating) | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes
Kcal: 550 kcal per serving | Servings: 4 servings

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Rich, aromatic Chicken Tikka Biryani — tender marinated chicken layered with fragrant basmati rice and warm spices. A feast for the senses!

Chicken Tikka Biryani Aromatic Chicken Tikka Biryani with Spiced Yogurt-Marinated Chicken and Fragrant Basmati Rice Ingredients: For the Chicken Tikka: 500g boneless chicken thighs or breasts, cut into bite-sized pieces 1/2 cup plain yogurt 2 tablespoons lemon juice 2 teaspoons garam masala 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1/2 teaspoon turmeric 1 teaspoon chili powder (adjust to taste) 2 cloves garlic, minced 1-inch piece ginger, grated Salt to taste For the Biryani Rice: 2 cups basmati rice, rinsed and soaked for 30 minutes 3 cups water or chicken broth 2 tablespoons ghee or vegetable oil 1 large onion, thinly sliced 2 green cardamom pods 4 cloves 1 cinnamon stick 1 bay leaf 1 teaspoon cumin seeds 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh mint leaves Salt to taste Additional: Fried onions (optional, for garnish) Saffron strands soaked in 2 tablespoons warm milk (optional) Directions: In a large bowl, combine yogurt, lemon juice, garam masala, cumin, coriander, paprika, turmeric, chili powder, garlic, ginger, and salt. Add chicken pieces and coat well. Marinate for at least 1 hour, preferably overnight. Rinse and soak basmati rice for 30 minutes, then drain. Heat ghee or oil in a heavy-bottomed pot. Add cumin seeds, cardamom, cloves, cinnamon, and bay leaf. Sauté for a minute until fragrant. Add sliced onions and cook until golden brown. Remove half the onions and set aside for garnish. Add marinated chicken to the pot and cook until the chicken is partially cooked, about 7-8 minutes. In a separate pot, bring water or chicken broth to boil. Add soaked rice and salt, cook until rice is 70% cooked (rice should still have a bite). Drain. Layer the partially cooked rice over the chicken in the pot. Sprinkle chopped cilantro, mint, fried onions, and saffron milk over the rice. Cover tightly with a lid. Cook on low heat (dum) for 25-30 minutes to allow flavors to meld and rice to finish cooking. Gently fluff the biryani with a fork before serving. Prep Time: 20 minutes (plus marinating) | Cooking Time: 1 hour | Total Time: 1 hour 20 minutes Kcal: 550 kcal per serving | Servings: 4 servings #chickentikkabiryani #biryani #indiancuisine #spicedchicken #basmatirice #flavorfulmeals #homemadebiryani #comfortfood #aromaticrice #tikkamarinatedchicken #dumcooking #foodie #indianfoodlover #curryandrice #deliciousdinner #biryanilove #easybiryani #foodstagram #foodblogger #authenticrecipes Rich, aromatic Chicken Tikka Biryani — tender marinated chicken layered with fragrant basmati rice and warm spices. A feast for the senses!

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