7 Reasons To Love Chicken Tikka Biryani

Welcome to another delicious recipe of Chicken Tikka Biryani. Get ready to explore special Chicken Tikka Biryani. Chicken tikka biryani is favourite dish of South Asian people, especially in Paksitan and India. Chicken biryani is an aromatic and flavourful dish, and chicken tikka biryani is the combination of spicy chicken tikka and a flavourful layer of biryani rice.

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Here’s a quick overview of how to make it:

Table of Contents

Ingredients for the Chicken Tikka Biryani:

Boneless Chicken: 500 gms (cut into 1 inch tikka pieces)
Basmati Rice: 2 US cups (400 gms)

For the Marination:

Turmeric powder: 1/2 tsp
Red Chilli Powder: 1 tsp
Pepper powder, -1/2 tsp
Kashmiri Chilli Powder-2 tsp
Coriander powder, 1 tsp
Cumin Powder: 1/2 tsp
Garam Masala powder: 1/4 tsp
Ginger garlic paste, 2 tsp
Lemon juice, 2 tsp
Whisked curd/yoghurt: 2 tbsp
Orange-red food colour—pinch (optional)
White oil -3 tbsp

I recommend olive oil and avocado oil for the best cooking results:

For Cooking Rice:

Green cardamom-4-5
Cloves-4
Cinnamon-2
Shah jeera-1 tsp
Star Anise-1
Turmeric powder: 1/2 tsp
Readymade Biryani Masala -2 tsp

Other Ingredients:

Onions chopped, 2 small (100 gms)
Ginger garlic paste, 1.5 tsp
Coriander leaves, finely chopped: 3-4 tbsp
Oil-2 tbsp
Ghee-3-4 tbsp + at the end 2 tsp
Salt: 1.25 teaspoons
Small piece of coal for smoke infusion

Preparation:

Cut the chicken into 1 inch tikka pieces.
Add all the items for the marinade in a bowl and whisk it well.
Now add all the chicken pieces to the marinade and mix it to coat the pieces well.
Set aside for around 30 minutes.
Chop the onions and the coriander leaves. Set it aside.
Also soak the Basmati rice in water for 30 minutes before cooking it.

Cooking the chicken:

Take a pan and heat oil. Add the marinated chicken pieces and fry on medium heat for 5 minutes. Now turn again and fry on medium heat for another 5 mins.
Keep stirring and frying on low heat for another 8-10 minutes till the pieces are cooked and browned.

Now do the smoke infusion. For infusing smoke: 1. Fire up a small piece of charcoal directly on the gas stove till it starts glowing. 2. Place & insert a small steel bowl or piece of foil in the middle of the pan. 3. Once the charcoal is ready, hold it with a tong & place it in the steel bowl. 4. Immediately drop a little ghee on the burning charcoal & close the lid immediately. 5. Do not open the lid for 15-30 minutes. Remove the fried chicken onto a plate. Process :

In the same pan, heat the ghee.
Add the whole spices, give a stir, and then add the chopped onions. Fry on medium heat for 5–6 minutes till light brown. Now add the ginger garlic paste, mix and fry on low heat for 2 minutes.
Now add the spice powders and a splash of water. Fry on low heat for a minute and then add 3 US cups hot water. Also add 1.25 tsp salt.
Mix and allow the water to come to a boil.
Now add the basmati rice, give it a mix, and let it cook on medium heat for 5–7 minutes till the water is nearly absorbed.
Give a mix and arrange the fried chicken pieces with the oil & masala on top of the rice.
Also garnish with chopped coriander leaves and 2 tsp of melted ghee.
Close the lid and cook on low heat for 10-12 minutes.
Switch off the heat and allow the rice to sit for 30 minutes before serving.
At the time of serving, give a gentle mix and then serve.

Common Mistake to Avoid While Making Chicken Tikka Biryani:

When making chicken tikaa biryani, please avoid the following mistake.

Over-marinating the chicken: Marinate the chicken only for 1-2 hours. Leaving the chicken to marinate for too long, especially with acidic ingredients like lemon or yogurt, can make the chicken too tender or even mushy.

Using Regular Chicken Instead of Boneless: Use boneless chicken for chicken tikka biryani for easier eating and better integration into the biryani.

Undercooking the Rice: for Chicken Biryani, rice is not fully cooked at once. Cook the rice until 70 to 80% Remaining 30% rice cooked on the “Dum” procedure

Skipping the “Dum” Cooking Process: The pot must be fully sealed during the final stage of cooking. In this process, rice is drying out.

Balancing the spice levels: be careful by using spice, especially chilli powder and garam masala.Adjust the heat to your preference, but keep the balance of spices.

How to Serve Chicken Tikka Biryani:

Serve with Raita: Chicken biryani and Raita have a special relationship between them. A cool yoghurt with cucumber pieces and mint leaves makes a delicious taste.

Garnishing: for making the crunchy texture, add fried onions on the chicken tikka biryani. Sprinkle with fresh coriander (cilantro) and mint leaves for a burst of freshness.