Description
Chicken Tikka Biryani is a flavorful and aromatic one-pot Indian rice dish featuring tender marinated chicken cooked with spices, herbs, and basmati rice. This recipe involves marinating chicken in yogurt and spices, layering it with partially cooked rice, and slow-cooking to perfection, resulting in a rich, fragrant meal perfect for special occasions or a hearty family dinner.
Ingredients
Scale
Rice
- 2 cups basmati rice
Chicken Marinade
- 500 grams boneless chicken, cut into pieces
- 1 cup yogurt
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt
For Cooking
- 1/2 cup vegetable oil
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup chopped fresh coriander leaves
- 1/2 cup chopped fresh mint leaves
- 1/4 cup fried onions
- 1/4 cup warm milk
- 1 pinch saffron strands
Instructions
- Soak Rice: Rinse the basmati rice under cold water until the water runs clear, then soak the rice in water for 30 minutes to ensure fluffy and separate grains upon cooking.
- Marinate Chicken: In a large bowl, combine the boneless chicken pieces with yogurt, ginger paste, garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and salt. Mix thoroughly to coat all pieces evenly and marinate for at least 1 hour to allow flavors to infuse.
- Sauté Onion: Heat vegetable oil in a large pot over medium heat, add the thinly sliced onion, and sauté until golden brown, which adds a sweet and rich base flavor to the biryani.
- Cook Chicken: Add the marinated chicken mixture to the pot with the onions and cook, stirring occasionally, until the chicken pieces are browned on all sides and partially cooked through.
- Add Tomatoes and Herbs: Stir in chopped tomatoes, fresh coriander, and mint leaves, cooking the mixture for another 5 minutes to soften the tomatoes and release the herb aromas.
- Cook Rice Partially: In a separate pot, bring water to a boil. Drain the soaked rice and add it to the boiling water. Cook until the rice is about 70% done – grains should be soft on the outside but firm in the center. Drain and set aside.
- Prepare Saffron Milk: Mix warm milk with a pinch of saffron strands in a small bowl and set aside. This adds color and a subtle aroma to the biryani.
- Layer Rice and Chicken: Carefully layer the partially cooked rice over the chicken mixture in the pot, spreading it evenly. Sprinkle fried onions on top of the rice for a crunchy texture and enhanced flavor.
- Add Saffron Milk & Cook: Drizzle the saffron-infused milk over the rice layer. Cover the pot with a tight-fitting lid and reduce the heat to low. Let the biryani cook gently for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking through steaming.
- Fluff & Serve: Once cooking is complete, gently fluff the rice with a fork to mix the layers slightly without breaking the grains. Serve hot with raita or salad on the side for a complete and satisfying meal.
Notes
- Soaking the basmati rice helps achieve light, fluffy grains in the final dish.
- Marinate the chicken for at least 1 hour; overnight marination intensifies flavor and tenderness.
- Use a heavy-bottomed pot with a tight-fitting lid to prevent moisture from escaping during cooking.
- Fried onions add a nice crunch and depth of flavor; you can make them at home by thinly slicing onions and frying until golden brown.
- Saffron milk adds a beautiful color and aroma—ensure the milk is warm to help release saffron’s essence.
- Serve the biryani hot with cooling raita or salad to balance the spices.
- Adjust the red chili powder to your preferred spice level.
