Description
Chicken Tikka Biryani (Restaurant Style) is a flavorful Indian main course featuring tender marinated chicken thighs cooked with aromatic basmati rice and infused with fragrant spices. This classic biryani combines the rich taste of chicken tikka with layers of saffron-scented rice, fresh herbs, and caramelized onions, offering a vibrant and satisfying meal perfect for gatherings or special occasions.
Ingredients
Scale
For the Chicken Marinade
- 1 1/2 pounds boneless chicken thighs (cut into bite-sized pieces)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- Salt to taste
For the Rice and Biryani
- 2 tablespoons vegetable oil
- 2 cups basmati rice (rinsed and soaked for 30 minutes)
- 1 large onion (thinly sliced)
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint
- 4 tablespoons ghee or butter
- 1/2 teaspoon saffron threads soaked in 2 tablespoons warm milk
- 4 cups water
- Whole spices: 4 green cardamom pods, 4 cloves, 1 bay leaf, 1 small cinnamon stick
- Fried onions for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric, cumin, chili powder, and salt. Add the chicken pieces and mix well to evenly coat them. Cover and refrigerate the mixture for at least 1 hour, preferably overnight, to develop deep flavors.
- Sear the Chicken: Heat vegetable oil in a pan over medium-high heat. Add the marinated chicken and sear until the pieces are lightly browned and just cooked through, about 5-7 minutes. Remove from heat and set aside to retain the chicken’s moisture and flavor.
- Prepare the Rice: In a large pot, bring 4 cups of water to a boil. Add the whole spices (cardamom, cloves, bay leaf, cinnamon) and a pinch of salt. Drain the soaked basmati rice and add it to the boiling water. Cook until the rice is about 70% done, approximately 6-7 minutes. Drain the rice carefully and set aside to prevent overcooking.
- Sauté Onions: In a separate large pan or Dutch oven, melt ghee or butter over medium heat. Add the thinly sliced onions and cook them gently until soft and golden brown, releasing their natural sweetness.
- Layer the Biryani: Over the cooked onions, evenly spread the partially cooked basmati rice. Layer the seared chicken tikka pieces on top of the rice. Sprinkle chopped cilantro and mint evenly, then drizzle the saffron-infused warm milk over the entire layer to impart color and aroma.
- Dum Cooking (Steaming): Cover the pan tightly with a lid or seal with foil to trap the steam. Cook on very low heat for 15–20 minutes to allow the flavors to meld and the rice to finish cooking through this traditional dum method.
- Rest and Serve: Remove from heat and let the biryani rest covered for 5 minutes. Gently fluff the rice with a fork to separate grains. Garnish generously with fried onions before serving to add crunch and contrast.
Notes
- For enhanced authenticity and smoky flavor, grill the marinated chicken pieces on skewers before layering into the biryani.
- Serve the biryani with cooling sides like raita, cucumber salad, or a simple yogurt sauce to balance the spices.
- Adjust the amount of chili powder to suit your preferred spice level.
