Smoky chicken tikka biryani
Chicken tikka Biryani is another variant of regular biryani which is prepared by marinating boneless chicken pieces with yogurt, spices, ginger-garlic paste, then fried in pan and infused smoky flavour into it. Chicken tikka is further simmered in onion tomato based gravy and layered with basmati rice. I made chicken tikka biryani for the first time this weekend and it turned out amazing. This biryani recipe is mildly spicy and tastes delicious just like you have it in a restaurant. It is a combination of two popular dishes chicken tikka and biryani. So without much delay let's jump on the recipe.
Cooking time : 1 hr 20 mins
Servings : 4
Ingredients required :
1.) Boneless chicken - 400 gm
2.) Basmati rice - 1/2 kg
3.) Yogurt/ curd - 3 tbsp (preferred hung curd)
4.) Ginger garlic paste - 3 tbsp
5.) Garam masala powder - 2 tbsp
6.) Kashmiri red chilli powder - 2 tbsp
7.) Onion - 5 medium
8.) Tomato - 2 medium
9.) Green chillies - 1
10.) Whole spices
a.) Bay leaf - 3
b.) Dalchini/ Cinnamon stick - 2
c.) Badi elaichi- 2
d.) Cloves/ Laung - 6-7
e.) Black peppercorns/ Kali mirch - 7-8
11.) Red food colour - 1/2tsp
12.) Salt - as per taste
13.) Oil - 3 tbsp, also for frying birista
14.) Ghee/clarified butter - 2 tbsp
15.) Coriander powder - 1 tbsp
16.) Turmeric powder - 1/2tsp
17.) Charcoal - 1 small piece
18.) Water - as required
Preparation :
1.) Soaking basmati rice - Wash and rinse rice with water 2-3 times and then soak it in water for 60 mins.
2.) Finely chop onion, green chilli, tomato and set aside.
3.) Wash the chicken pieces thoroughly with water and pat dry.
4.) Soak pinch of red food colour in 3 tbsp of water and keep it aside.
5.) Making birista/fried onion - Heat oil in a pan and deep fry 2 sliced onion on medium flame till golden brown and crisp.
1.) Making chicken tikka : Marinate boneless chicken pieces with yogurt, ginger-garlic paste, kashmiri red chilli powder, pinch of turmeric powder, pinch of red food colour, salt and 1 tbsp of oil. Mix it well and keep it aside for 30 mins.
2.) Pan frying the chicken tikka : Heat 3 tbsp of oil in a pan and fry chicken pieces on medium flame. Put chicken pieces one by one in the pan and fry for 5 min on both the sides. It should be crispy outside and juicy inside. Chicken should be completely cooked, if remained uncooked then lower the heat and fry for few more mins.
3.) To give smoky flavour to the chicken tikka: Heat small charcoal piece direct on gas. Take a small bowl and place it in the middle of the large bowl surrounded by chicken tikka. Put the charcoal piece in small bowl and add 1 tsp of ghee over it. Cover it with the lid for 2-3 mins only. This step will give smoky flavour to tikka like you get in restaurants.
4.) Making chicken tikka gravy/ biryani gravy: Heat 2 tbsp of oil in a kadhai, add whole spices 2bay leaf, 1dalchini, 1Badi elaichi, 4cloves, 4-5 peppercorns and saute for 2 mins.
5.) Add chopped onion, ginger-garlic paste and fry it for few mins till the raw smell of ginger garlic goes away and onion becomes golden brown.
6.) Now add all the powdered spices garam masala, red chilli powder, coriander powder, salt, pinch of haldi powder and cook it for 5 mins.
7.) Add chopped tomatoes to this masala and little water. Cook the onion tomato gravy till oil separates out and tomato becomes soft and mushy.
8.) Add water, stir fry and cook until it comes to boil. Now add cooked chicken tikka, green chillies stir, cook for another 2 mins. Your chicken tikka gravy is ready. Keep few chicken tikka pieces separate, it will be used during layering of biryani.
9.) Cooking the biryani rice: Boil 5-6 cups of water in a deep pan, add whole spices 1 bay leaf, 2-3 cloves, 1 Badi elaichi, 3-4 peppercorns, 1 tsp salt and 1 tsp of oil in it. Once water is boiled add basmati rice into it.
10.) Cook until water comes to a boil again, take the rice grain between finger and thumb, it should split. This is when you drain it into a colander and set it aside. Rice should be partially cooked around 70%.
11.) Assembling/Layering chicken tikka biryani : I have layered biryani in the same pan. Add coriander leaves over the first layer (chicken tikka gravy), mix it well then layer partially cooked basmati rice. Over it sprinkle fried onions, food colour, 1 tbsp of desi ghee and top it up with few chicken tikka pieces. Cover it with airtight lid and dum cooked on low heat for 15 mins.
Note : I have dum cooked single layered biryani, you can make 2-3 layers depending on the quantity of rice, gravy and chicken pieces used.
Thank you for reading. Enjoy more recipes on my blog and please comment below each recipe for feedback/suggestions. Till then happy cooking 👍😊.
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