Description
Chicken Tikka Biryani (Restaurant Style) is a flavorful, aromatic one-pot meal combining marinated chicken cooked in a spiced tomato base layered with partially cooked basmati rice, then slow-cooked (dum) to perfection. This classic Indian biryani features tender chicken pieces seasoned with a blend of spices, yogurt, and herbs, enhanced by saffron and fresh coriander, creating a rich, satisfying dish perfect for gatherings or special occasions.
Ingredients
Scale
Chicken Marinade
- 1 kg chicken pieces (thigh or breast)
- 2 tbsp garlic paste
- 2 tbsp ginger paste
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp paprika
- 1 tsp red chili powder
- 1 tbsp tandoori or butter chicken seasoning
- 2 tbsp lemon juice
- ½ cup yogurt
- 1 tsp Kashmiri chili powder
- 1 tsp dried mint
- 1 tsp red food coloring (optional)
Base & Cooking
- 3 large onions, thinly sliced
- 2 large tomatoes, blended or pureed
- 2 tbsp ghee
- 2 tbsp oil
- Whole spices: 5 cloves, 4 cardamom pods, 2 cinnamon sticks, 2 bay leaves
- ½ cup fresh coriander leaves, chopped
Rice
- 2 cups basmati rice
- Water (as needed to boil rice)
- 1 tsp whole spices (optional, like cloves and bay leaf)
- 1 tbsp oil
- 1 tsp salt
- 1 tsp dried mint
- A pinch of saffron strands soaked in 2 tbsp warm milk (optional)
Instructions
- Marinate the Chicken: In a large bowl, combine chicken pieces with garlic paste, ginger paste, salt, ground cumin, coriander powder, turmeric powder, paprika, red chili powder, tandoori or butter chicken seasoning, lemon juice, yogurt, Kashmiri chili powder, dried mint, and red food coloring if using. Mix thoroughly ensuring chicken is well coated. Cover and marinate for 30 minutes to allow the flavors to infuse.
- Prepare the Base: Heat ghee and oil in a large, heavy-bottomed pan over medium heat. Add whole spices—cloves, cardamom pods, cinnamon sticks, and bay leaves—and sauté until fragrant. Add sliced onions and cook, stirring frequently, until golden brown and caramelized. Stir in the blended or pureed tomatoes and cook the mixture until the oil starts separating from the masala, indicating the base is well cooked.
- Cook the Chicken: Add the marinated chicken to the tomato and onion base. Mix well and cook on medium heat, uncovered, until the chicken is tender and cooked through, about 15-20 minutes. Stir occasionally to prevent sticking.
- Cook the Rice: Rinse basmati rice thoroughly and soak in water for 30 minutes. In a separate pot, bring water to a boil with whole spices (optional), oil, salt, and dried mint. Add the soaked rice and cook until about 70% done, when the grains are still firm. Drain the rice and set aside.
- Layer the Biryani: In the pot with cooked chicken, spread half of the partially cooked rice evenly over the chicken layer. Sprinkle with some fried onions (if available), chopped coriander, and drizzle with saffron-infused milk. Repeat layers with the remaining rice, onions, coriander, and saffron milk on top.
- Dum Cooking: Cover the pot tightly with a lid or seal with foil to trap steam. Cook on the lowest heat setting for 20–25 minutes to allow the flavors to meld and the rice to finish cooking gently in steam (dum method).
- Serve: Once done, gently fluff the biryani with a fork to mix layers slightly without breaking rice grains. Serve hot accompanied by raita, salad, or boiled eggs for a complete restaurant-style meal experience.
Notes
- You can use either chicken thighs or breast pieces, but thighs yield juicier results.
- Red food coloring is optional and mainly for visual appeal.
- Frying the onions separately until golden brown adds extra flavor and texture if you wish.
- If saffron is not available, you may skip it or use a pinch of turmeric for color.
- Resting the biryani covered after cooking for 5–10 minutes helps flavors to settle.
- Adjust spice levels as per your taste preference.
