Chicken Tikka Biryani
Here is a combination of a delicious chicken tikka with a scrumptious biryani. A delicious recipe of Mughlai style biryani with smokey chicken tikka flavor.
Servings 6
Ingredients
For Chicken Tikka:
- 1 kilogram of chicken medium size pieces
- 2 tablespoon yogurt
- 1 tablespoon ginger and garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 teaspoon roasted cumin powder
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- 1 teaspoon crushed black pepper
- 1 tablespoon lemon juice
- 1 pinch food color
- 1 tablespoon mustard oil
- 1 teaspoon salt
For Biryani Masala:
- 2 medium onion chopped
- 2 medium tomatoes chopped
- 4 green chilies with slits
- ¼ cup mint leaves
- 1 tablespoon ginger and garlic paste
- 1 tablespoon red chili powder
- 2 teaspoon coriander powder
- 1 teaspoon roasted cumin powder
- ¼ teaspoon turmeric powder
- ½ cup yogurt
- 1 tablespoon kasoori methi dry fenugreek leaves
- ¼ teaspoon garam masala powder
- 1 tablespoon lemon juice
- 1 cup chopped fresh coriander leaves
Whole Spices: piece of cinnamon, 3 cloves, 3 cardamom, 1 bay leaf, 2 teaspoon shahi jeera
- ½ cup cooking oil
- 1 piece of coal
- 1 teaspoon salt
For rice preparation:
- 4 cups of long grain basmati rice
- 2 bay leaves
- 1 piece cinnamon stick 1 inch
- 5 cardamom
- 1 tablespoon vinegar
- 4 tablespoon salt
- 3 tablespoon oil
- 5 litres of water
For Dum Cooking:
- 1 cup fried onion
- 1 cup chopped coriander leaves
- ¼ cup milk + 1 teaspoon rose water + Pinch of yellow color
- 1 teaspoon garam masala powder
- 2 teaspoon shahi jeera
- 4 tablespoon of ghee or butter
Instructions
For Chicken Tikka:
- Marinate chicken pieces with rest of the ingredients for minimum 2 hours. Heat 4 tbsp oil in a saucepan and cook chicken till it is fully done. This will take about 20-25 minutes. Preserve the juices with the chicken.
For Biryani Masala:
- Heat 1/4 cup cooking oil in a saucepan and add all the whole spices. Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves. Add 1 tbsp ginger & garlic paste and fry 1 minute. To this add, 2 tomatoes chopped and cook till it is soft. Now add all the spice powders like 1/4 tsp turmeric, 1 tbsp red chili powder, 2 tsp coriander powder, and 1 tsp cumin powder. Cook on low flame for 5 minutes till aromatic and oil separate. Then add 1/2 cup yogurt, 1 tbsp kasoori methi, 1/4 tsp garam masala powder, and 1 cup fresh coriander leaves. Place the lid and cook for another 5 minutes. Add this biryani masala to the chicken tikka pieces, mix well and cook for another 5 minutes on low flame. Taste and adjust the seasoning (add water and salt if needed). Place a piece of foil on the surface of the gravy and keep a hot burning coal on it. Pour a tsp of ghee over the coal. Cover with an airtight lid to trap the smoke. Leave it covered for 15 to 20 minutes. Open the lid and discard the foil and coal piece.
For Biryani Rice:
- Wash the rice thoroughly and soak for 30 minutes in water. Heat a large vessel filled with enough water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt, and oil. Add the soaked rice and cook till 90% done. When you check the rice, it should be firm and not mushy. Drain the rice in a colander and set aside.
For final assembling and dum cooking:
- In a large saucepan add all the chicken tikka masala as the first layer. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + color mixture. Sprinkle a handful of coriander leaves and fried onion along with a pinch of garam masala and 1 tsp shahi jeera. Repeat the step 2 with rest of the rice. Make some deep dents in the rice so that the steam can easily circulate. Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping)
- Cook on medium-high heat for 10 minutes. You will see the foil has puffed up due to the steam. Switch off the gas and let the biryani stay covered for another 15 minutes.
- Serve hot.