Chicken Tikka Biryani

Step 1: Prepare the Chicken Marinade

In a large bowl, combine 1 cup fresh curd, 1 tbsp crushed ginger garlic paste, 1 tbsp Kashmiri chilli powder, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp pepper powder, 1/2 tsp turmeric powder, salt as per taste, 1 tsp biryani masala, 1 tbsp kasuri methi, juice from 1/2 lemon, and 2 tbsp hot mustard oil. Whisk all ingredients until well combined and smooth.

Step 2: Marinate the Chicken

Add 1 kg of chicken pieces to the prepared marinade. Mix thoroughly, ensuring all chicken pieces are coated. Marinate for at least 30 minutes. (For best results, marinate for 2-4 hours or overnight in the refrigerator).

Step 3: Roast the Chicken

Heat oil in a large pan. Add the marinated chicken pieces and roast them until they turn golden brown and are cooked through, approximately 15 minutes. Once cooked, remove the chicken from the pan and set aside.

Step 4: Prepare the Rice

Wash 2 cups of basmati rice thoroughly and soak it in water for 30 minutes. In a large pot, bring sufficient water to a rolling boil. Add 1 tsp cumin seeds, 2-3 star anise, 2 bay leaves, 4-5 green cardamom, 1/2 tsp black peppercorns, 1-inch cinnamon stick, 2 tbsp salt, and 2-3 lemon slices to the boiling water. Add the soaked rice and cook until it is 90% cooked. Drain the rice and let it cool down.

Step 5: Prepare the Biryani Gravy Base

In a large pot, add 2 tbsp oil and 2 tbsp ghee. Once hot, add 1 cup fried onion, 1 tbsp crushed ginger garlic chilli paste, and 2-3 medium sliced tomatoes. Add salt as per taste and cook for 5 minutes until the tomatoes soften and the mixture comes together.

Step 6: Add Spices to Gravy

To the gravy base, add 1/2 tsp turmeric powder, 1 tbsp Kashmiri chilli powder, 1 tsp coriander powder, 1 tsp garam masala, and 1 tsp biryani masala. Mix well and cook for 3 minutes, allowing the spices to toast and release their aroma.

Step 7: Finish the Gravy

Stir in 1/2 cup fresh curd into the gravy. Mix thoroughly and cook for another 5 minutes until the gravy thickens slightly and the oil begins to separate from the mixture.

Step 8: Combine Chicken and Gravy

Add the roasted chicken pieces and the remaining crushed fried onion (if any, or a fresh batch for texture) to the gravy. Mix everything well, ensuring the chicken is coated with the gravy. Cook for 10 minutes, allowing the flavors to meld.

Step 9: Layer the Biryani

Evenly spread half of the cooked chicken and gravy mixture at the bottom of a heavy-bottomed pot. Layer with half of the chopped coriander leaves, mint leaves, and fried onions. Drizzle with 1 tbsp ghee. Then, gently top with half of the 90% cooked basmati rice.

Step 10: Second Layer and Dum Cooking

Repeat the layering process with the remaining chicken and gravy, coriander, mint, fried onions, and 1 tbsp ghee. Finally, add the remaining basmati rice on top. Pour 2-3 tbsp saffron milk evenly over the rice. Cover the pot tightly with aluminum foil and then a lid. Cook on a low flame for 15 minutes to allow the biryani to steam (dum cooking) and the flavors to fully develop.

Step 11: Serve the Biryani

Once cooked, carefully remove the lid and foil. Gently fluff the biryani with a spoon, mixing the layers. Serve hot with raita and salad.

• Marinating the chicken for at least 30 minutes (or longer, up to a few hours) enhances flavor and tenderness.

• Do not overcook the rice during the boiling stage; it should be 90% cooked to allow for further cooking during the dum process.

• Using hot mustard oil for the marinade adds a distinct, pungent flavor, but any cooking oil can be substituted.

• Ensure the pot is sealed tightly during the dum cooking to trap steam and infuse flavors.

• For a spicier biryani, increase the amount of green chilies in the ginger garlic chili paste.

• Vegetable biryani can be made by substituting chicken with mixed vegetables like potatoes, carrots, and peas.

• For a richer flavor, use chicken thighs or drumsticks instead of breast pieces.