Restaurant Style Chicken Tikka Biryani
Recipe Summary
- This recipe guides you through making a flavorful Restaurant Style Chicken Tikka Biryani. It involves marinating chicken, cooking it to perfection, preparing a rich biryani gravy, and layering it with aromatic basmati rice for a delicious dum-cooked meal.
All Ingredients - For Chicken Tikka Marinade
- Lemon juice 2 tbsp
- Yogurt 1/2 cup
- Red chili powder 1 tbsp
- Turmeric powder 1/2 tsp
- Coriander powder 1 tbsp
- Cumin powder 1 tbsp
- Cooking oil 2 tbsp
- Ginger-garlic paste 2 tbsp
- Red food color 1/2 tsp
- Salt 1 tsp
- Chicken pieces (drumsticks and thighs) 1 kg
All Ingredients - For Chicken Tikka Cooking
- Butter 2 tbsp
- Fresh cilantro (chopped) 1/4 cup
- Charcoal 1 piece
- Ghee or oil (for smoking) 1 tsp
All Ingredients - For Biryani Gravy
- Cooking oil 1/4 cup
- Onions (sliced) 2 large
- Ginger-garlic paste 1 tbsp
- Tomato puree 1 cup
- Biryani masala 2 tbsp
- Red chili powder 1 tbsp
- Salt to taste
- Water 1/2 cup
- Fresh cilantro (chopped) 1/4 cup
- Fresh mint leaves (chopped) 1/4 cup
All Ingredients - For Rice
- Basmati rice (soaked) 2 cups
- Water 8 cups
- Cumin seeds 1 tsp
- Bay leaf 2
- Green cardamom 4-5
- Black cardamom 2
- Cinnamon stick 1 inch piece
- Star anise 1
- Cloves 4-5
- Salt to taste
- Fresh cilantro (chopped) 1/4 cup
- Lemon juice 1 tbsp
All Ingredients - For Layering and Dum
- Fried onions 1/2 cup
- Fresh cilantro (chopped) 1/4 cup
- Fresh mint leaves (chopped) 1/4 cup
- Saffron milk or orange food color mixed with water 1/4 cup
- Ghee 2 tbsp
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Chicken Marinade
In a large bowl, combine lemon juice, yogurt, red chili powder, turmeric powder, coriander powder, cumin powder, cooking oil, ginger-garlic paste, red food color, and salt. Mix well until a smooth paste forms.
Step 2: Marinate Chicken
Add the chicken pieces (drumsticks and thighs) to the marinade. Ensure all chicken pieces are thoroughly coated. Marinate for at least , or preferably longer for best results.
Step 3: Cook Chicken Tikka
Heat butter in a large pan over medium heat. Place the marinated chicken pieces in the pan. Cook covered for about on one side, then flip and cook for another until the chicken is cooked through and has a nice char.
Step 4: Add Fresh Herbs to Chicken
Once the chicken is cooked, sprinkle fresh chopped cilantro over it and mix gently.
Step 5: Smoke the Chicken Tikka
Place a small foil cup in the center of the chicken in the pan. Carefully place a hot, glowing charcoal piece into the foil cup. Pour a teaspoon of ghee or oil over the charcoal to create smoke. Immediately cover the pan with a lid to trap the smoke and infuse a smoky flavor into the chicken. Let it smoke for , then remove the charcoal.
Step 6: Prepare Biryani Gravy Base
In a large pot, heat cooking oil. Add sliced onions and fry until they turn golden brown and crispy. Add ginger-garlic paste and sauté for until fragrant.
Step 7: Cook the Gravy
Add tomato puree, biryani masala, red chili powder, and salt to the pot. Mix well and cook for , stirring occasionally, until the oil separates from the masala. Add 1/2 cup of water and continue to cook until the gravy thickens.
Step 8: Combine Chicken and Gravy
Remove about 1/4 of the prepared gravy and set aside for layering. To the remaining gravy in the pot, add fresh chopped cilantro and mint leaves, then add the cooked chicken tikka pieces. Mix gently to coat the chicken with the gravy.
Step 9: Cook Basmati Rice
In a separate large pot, bring 8 cups of water to a rolling boil. Add cumin seeds, bay leaves, green cardamom, black cardamom, cinnamon stick, star anise, cloves, and salt. Add the soaked basmati rice and lemon juice. Cook the rice until it is 70-80% done (al dente), about . Drain the rice immediately.
Step 10: Layer the Biryani
Begin layering the biryani in the pot with the chicken and gravy. First, spread a layer of the partially cooked basmati rice over the chicken. Next, add the reserved gravy, followed by some of the cooked chicken pieces. Sprinkle fried onions, fresh cilantro, and mint leaves. Repeat the layers, finishing with a layer of rice. Drizzle saffron milk (or food color mixed with water) and melted ghee over the top layer of rice.
Step 11: Dum Cook the Biryani
Cover the pot tightly with aluminum foil, then place a heavy lid on top to seal it completely. Cook on low heat (dum) for . This allows the flavors to meld and the rice to finish cooking perfectly.
Step 12: Serve Biryani
Once dum cooking is complete, gently open the pot. Using a large spoon or spatula, carefully mix the biryani from the bottom up to combine the chicken, gravy, and rice. Serve hot and enjoy!
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