Description
Chicken Tikka Biryani (Restaurant Style) is a flavorful and aromatic fusion of two classic Indian dishes—chicken tikka and biryani. Juicy marinated chicken, fragrant basmati rice, and rich spices come together in this irresistible one-pot meal. Perfect for parties or indulgent weekend dinners.
Ingredients
Ingredients:
Chicken pieces (thigh or breast)
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
Red food coloring (optional)
Onions
Tomatoes (blended or pureed)
Ghee and oil
Whole spices (cloves, cardamom pods, cinnamon sticks, bay leaves)
Fresh coriander
Basmati rice
Saffron (optional)
Water
Instructions
Instructions:
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Marinate the Chicken: Mix chicken with garlic, ginger, spices, yogurt, lemon juice, mint, and optional coloring. Marinate for 30 minutes.
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Prepare the Base: Sauté whole spices in ghee/oil. Add onions and cook until golden. Stir in tomato puree and cook until oil separates.
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Cook the Chicken: Add marinated chicken to the tomato base and cook until tender.
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Cook the Rice: Soak basmati rice for 30 minutes. Boil with whole spices, oil, salt, and mint. Cook until 70% done. Drain.
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Layer the Biryani: Layer chicken with half of the rice, fried onions, coriander, and saffron milk. Repeat the layers.
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Dum Cooking: Cover tightly and cook on low for 20–25 minutes.
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Serve: Fluff gently and serve hot with raita, salad, or boiled eggs.
Notes
- Use paneer or mixed vegetables for a vegetarian version.
- Adjust red chili powder or add green chilies for more heat.
- Use turmeric milk instead of saffron for a budget-friendly option.
- Red food coloring gives it a restaurant-style look but is optional.
- Store in the fridge for up to 2 days; freeze for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Dum Cooking, Layered Biryani
- Cuisine: Indian
