Description
Indulge in the rich and aromatic flavors of this restaurant-style Chicken Tikka Biryani. Tender marinated chicken layered with fragrant basmati rice, herbs, and spices, all cooked together to perfection in the traditional ‘dum’ method.
Ingredients
Scale
Marinated Chicken:
- 1 1/2 pounds boneless chicken thighs (cut into bite-sized pieces)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- Salt to taste
- 2 tablespoons vegetable oil
Rice and Other Ingredients:
- 2 cups basmati rice (rinsed and soaked for 30 minutes)
- 1 large onion (thinly sliced)
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 4 tablespoons ghee or butter
- 1/2 teaspoon saffron threads soaked in 2 tablespoons warm milk
- 4 cups water
- Whole spices (4 green cardamom pods, 4 cloves, 1 bay leaf, 1 small cinnamon stick)
- Fried onions for garnish
Instructions
- Marinate the Chicken: Combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, cumin, chili powder, and salt. Add chicken, mix well, cover, and marinate for at least 1 hour.
- Cook the Chicken: Sear marinated chicken until browned. Set aside.
- Prepare Rice: Boil water with spices, add rice, and cook until 70% done.
- Layer and Cook: In a pan, melt ghee, cook onions, layer rice, chicken, herbs, and saffron milk. Cook covered on low heat.
- Serve: Rest before serving, fluff with a fork, and top with fried onions.
Notes
- For extra flavor, grill the marinated chicken before layering into the biryani.
- Serve with raita, cucumber salad, or yogurt sauce.
- Adjust chili powder to taste.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
