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Chicken Tikka Biryani is a spicy and delicious #BiryaniRecipe. This #TikkaBiryani is made using chicken boneless thighs, basmati rice, onion, and ghee. You can now make this #EasyChickenTikkaBiryani with Cookd’s simple recipe and serve it hot. Do try this recipe and share your feedback with us.
In Partnership with Pureheart
Chicken Tikka Biryani Recipe:
Chicken Tikka :
Chicken Breast (Boneless) – 750 grams
Oil – 2 tbsp
Hung Curd – 1 Cup
Lemon Juice – 1 tbsp
Kashmiri Chilli Powder – 1 tbsp
Red Chilli Powder – 1 tsp
Cumin Powder – 1 tsp
Garam Masala Powder – ½ tsp
Salt – 1 tsp
Cashew nut Paste = 1 tbsp
For the Masala :
Oil – 2 tbsp
Ghee – 1 tbsp
Cinnamon – 2 sticks
Bay Leaves – 1 nos
Cloves – 3 nos
Green Cardamom – 3 nos
Coriander Leaves (roughly chopped) – ¼ cup
Mint leaves – ½ cup
Onions (finely sliced) – 3 nos
Ginger Garlic Paste – 1 tbsp
Kashmiri Red Chilli Powder – 1 tsp
Coriander Powder – 1 tsp
Curd – 1 tbsp
Pure Heart – Cashew nut Paste – 2 tbsp
Water – 1 ½ cup
Salt – 1 tsp
For The Rice :
Water – For boiling
Cinnamon – 1 inch
Green Cardamom – 3 nos
Cloves – 3 nos
Basmati Rice (soaked) – 500gm
Salt – 2 tsp
For Layering :
Saffron Milk – ¼ cup
Cashew Nuts (deep fried) – ¼ cup
Fried Onion – 1 cup
Mint Leaves – ½ cup
Coriander Leaves – ½ cup
Kewra Water – 1 tsp
Ghee – 2 tbsp
Cooking Instructions:
1. In a bowl mix oil and kashmiri chilli powder and mix it well to bring out the colour. Add the remaining ingredients required for the marinade and mix it till it all combines evenly. Mix the chicken into the marinade and let it rest in the refrigerator for 1 hour.
2. Roast it in the oven at 190 degrees for 15 minutes till it gets a slight char on it
3. Transfer the chicken to a wide plate, place a small bowl with hot charcoal in it. Add a spoon of ghee to the charcoal and tightly seal the bowl all around. Let it smoke for 5 minutes.
4. In a deep pan heat water, add cinnamon, cardamom, cloves, salt and bring it to a boil. Add the basmati rice and let it boil till it is 80% cooked. Strain the rice and reserve some of the water for later.
5. In a pan, add oil and ghee, add the cinnamon, cardamom and cloves. Add the onions and saute till it turns golden brown.
6. Add the ginger garlic paste and cook it for a few seconds.
7. Add the kashmiri chilli powder, coriander powder, cumin powder and cook it for a few seconds.
8. Add the cashew nut paste and water, mix it well.
9. Season the gravy, bring it to a boil, cover and cook for 5 minutes and let it thicken. Take it off the flame
10. In a double bottom deep pan, add ghee, add the boiled rice and spread it out. Add some of the chicken tikka pieces to it, pour a ladle of gravy all around. Sprinkle coriander and mint, a tablespoon of saffron milk, fried cashew nuts and fried onion. Repeat the same process till all the elements are used and finally top it off with rice, coriander, browned onion, saffron milk and ghee and kewra water.
11. Add half a cup of reserved rice water to the end.
12. Cover the pan with silver foil, tightly sealing the brim. Close it with a fitting lid.
13. Keep it on a low flame for 15 minutes.
14. Take it off the flame, open it and gently mix it from the side without breaking the rice. Serve it hot with onion raita.
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