Chicken Tikka Biryani

Step 1: Prepare Spice Paste

Grind cumin seeds, cloves, black peppercorns, green cardamom, ginger, and garlic into a fine paste. Set aside.

Step 2: Marinate Chicken

In a large bowl, add 1 kg chicken pieces. Add 2 tbsp ginger-garlic paste, juice from 1 lemon, 3 tbsp fresh yogurt, 1 tsp coriander powder, 1/2 tsp turmeric powder, 2 tsp red chili powder, 1 packet (approx. 50g) tikka masala, 1 tbsp cornflour, a few drops of red food color, and 1 tsp salt. Mix everything thoroughly with your hands until the chicken pieces are well coated. Cover and refrigerate for at least 30 minutes to marinate.

Step 3: Fry Chicken

After marination, crack 1 egg into the chicken mixture and mix well. Heat about 2 cups of oil in a deep pan for deep frying. Once the oil is hot, carefully add the marinated chicken pieces in batches. Fry until golden brown and cooked through, approximately 5-7 minutes per batch. Remove the fried chicken and set aside.

Step 4: Prepare Birista (Fried Onions)

In the same pan with the remaining oil (or add fresh oil if needed), add 2 large sliced onions. Fry them over medium heat until they turn golden brown and crispy. This is called birista. Remove about half of the birista and set aside for layering.

Step 5: Cook the Gravy Base

To the remaining fried onions in the pan, add 1 tbsp ginger-garlic paste. Sauté for 1-2 minutes until fragrant. Then add 1 tsp coriander powder, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tbsp tikka masala. Add a splash of water to prevent spices from burning and mix well. Cover and cook for about 10 minutes on low heat until the oil separates from the masala. Add 1/2 tsp salt (to taste).

Step 6: Add Tomatoes and Yogurt to Gravy

Add 3 chopped medium tomatoes to the gravy. Also, add the reserved half of the birista (fried onions) to the pan. Mix well and cook for 5 minutes until tomatoes soften. Reduce the flame to low, then add 1 cup of yogurt. Stir continuously to prevent curdling. Cook until the gravy thickens and the oil separates again, approximately 5-7 minutes.

Step 7: Layer the Biryani

In a large, heavy-bottomed pot, spread a thin layer of the prepared gravy at the bottom. Add a layer of pre-boiled basmati rice (boiled until 70-80% cooked) over the gravy. Drizzle some orange food color over the rice. Add another layer of gravy, followed by the fried chicken pieces. Top with another layer of boiled rice. Sprinkle the remaining birista (fried onions) and more orange food color. Drizzle 2 tbsp of ghee or oil over the top layer.

Step 8: Dum Cook the Biryani

Cover the pot tightly with a lid. Cook on low heat for 20 minutes to allow the flavors to meld and the rice to cook completely through the 'dum' method. Once done, gently mix the biryani before serving.

• Marinate the chicken for at least 30 minutes for best flavor, or longer if time permits.

• Fry onions until deeply golden brown for a rich birista that adds flavor and color.

• When adding yogurt to the gravy, ensure the flame is low to prevent it from curdling.

• For perfect fluffy rice, boil it until 70-80% cooked before layering.

• Use boneless chicken for a quicker cooking time.

• Adjust spice levels according to your preference.

• Add fresh mint leaves or cilantro during layering for extra aroma.