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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Chicken Tikka Biryani Recipe, How to make Chicken Tikka Biryani

Author Fareeha

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.