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Chicken Tikka Biryani recipe is a very unique and tasty biryani preparation. This biryani recipe is very different and not very easily available in the restaurants.
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You might have heard of the chicken biryanis, chicken dum biryanis, mughlai biryani and so on. But this chicken tikka biryani is not so easily available everywhere. It had this chicken tikka biryani in Dubai once. Though I am not sure how exactly the process went in making that, I was totally mesmerized by how tasty it was.
So I came home and made my version of the same. I simply made the chicken tikka like I always do and followed rest of the recipe like I make the other biryani recipes.
Making this variety is a pure delight as everyone in my family thoroughly enjoy this biryani. In sha Allah in future I will be sharing more varieties of biryanis which will be very different from the regular dishes.
We will first make the chicken tikka before proceeding to make the biryani. Once the chicken tikka is in the oven, you can start on making your biryani.
When I was writing this post I thought I would do a shortcut and simply post my previously shared chicken tikka. But when I went searching for the chicken tikka recipe on the blog, I couldn’t find it. I was totally shocked that I am yet to share the chicken tikka recipe on my blog.
Though there is Chicken Tikka Masala and the Chicken Tikka PizzaI couldn’t find the proper chicken tikka recipe. In sha Allah that will come in the future too.
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As of now let’s get started with theChicken Tikka Biryani Recipe, How to make Chicken Tikka Biryani
Chicken Tikka Biryani Recipe, How to make Chicken Tikka Biryani
Fareeha
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Ingredients
- 500 gms boneless chicken
- 500 gms basmati rice soaked in water for 30 minutes
For making the chicken tikka
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp garam masala powder
- 1 tsp black pepper powder
- salt to taste
- 2 tbsp ginger garlic paste
- 4 tbsp yogurt
For the biryani masala
- 2 tbsp oil
- 2 tbsp butter
- 2 to 3 green chilli
- 2 big sized onion finely slices
- 2 tsp ginger garlic paste
- 1 tsp red chilli powder
- 1 tsp garam masala powder
- 1 tsp coriander powder
- salt to taste
- 2 to matoes chopped
- 1 cup yogurt
- juice of 1 lemon
Making the biryani
- salt to taste
- whole garam masala 2 cloves, 2 cardamom, 1 tsp shahi jeera, 1 tsp cumin seeds, 1 inch stick cinnamon, 1 bay leaf
- handful of coriander leaves
- handful of mint leaves
- pinch of saffron soaked in little hot milk
- 2 tbsp butter
Instructions
Making the chicken tikka
Take chicken in a bowl and add the red chilli powder, coriander powder, garam masala powder, black pepper powder, salt, ginger garlic paste and yogurt. Mix well.
Refrigerate over night or for at least 4 hours.
Bake at 220C for about 30 minutes or till the chicken is done.
Making the biryani masala
Heat oil in a vessel and add the green chilli and onion. Fry till the onion turns golden brown.
Add the ginger garlic paste. Fry for 2 to 3 minutes.
Add the red chilli powder, coriander powder, salt and garam masala powder.
Add the tomatoes and yogurt. Cook till the tomatoes turn soft. Mix in the lemon juice and set aside.
Making the biryani
In a large enough vessel, add sufficient water. Add salt, whole garam masala and little oil.
Bring the water to a boil and add the soaked basmati rice. Parboil the rice to 80%. The rice should be cooked yet feel a little grainy.
Strain and remove the excess water.
Place the rice on the cooked gravy.
Spread the coriander leaves, mint leaves, saffron milk and butter.
Cover with foil and place the lid.
Simmer for about 20 minutes.
Switch off the heat and wait for 10 more minutes before serving.
Mix gently and serve hot.
Check out the chicken tikka biryani recipe in video format below:
Signing off until next time,
Fareeha.
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