Description
Savor classic Indian chicken tikka biryani where aromatic spices dance through layers of perfectly seasoned rice and tender marinated chicken. Fragrant basmati and succulent meat invite diners to explore rich Mughlai culinary tradition with every delicious forkful.
Ingredients
Scale
Protein Ingredients:
- 500 grams (1 pound) boneless chicken pieces (thighs or breast)
- 1/2 cup yogurt
Spices and Seasonings:
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil
- Salt to taste
Rice and Aromatics:
- 2 cups basmati rice
- 4 cups water
- 23 cloves
- 23 cardamom pods
- 1 bay leaf
- 1 small cinnamon stick
- 1 teaspoon salt
Biryani Layering Ingredients:
- 2 large onions, thinly sliced
- 2 tablespoons ghee or oil
- 1 teaspoon saffron strands soaked in 2 tablespoons warm milk
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 teaspoon garam masala
Instructions
- In a large mixing bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt to create a vibrant marinade for the chicken pieces.
- Thoroughly coat the chicken in the marinade, ensuring each piece is evenly covered, then refrigerate for at least 2 hours to allow the flavors to deeply penetrate the meat.
- Prepare basmati rice by rinsing thoroughly until water runs clear, then soak the grains to achieve perfect texture and prevent clumping during cooking.
- Heat oil in a deep pan and gently sauté whole spices like cardamom, cinnamon, and bay leaves to release their aromatic essence.
- Add the soaked rice to the spiced oil, stirring carefully to coat each grain with the fragrant spice blend, then par-cook the rice until it’s about 70% done.
- In a separate skillet, grill the marinated chicken tikka pieces until they develop a beautiful golden-brown exterior and are cooked through, creating a slightly charred, smoky flavor.
- Layer the partially cooked rice and grilled chicken in a heavy-bottomed pot, alternating between rice and meat layers to distribute flavors evenly.
- Sprinkle saffron-infused milk, fresh mint, and cilantro between the layers to add depth and brightness to the biryani.
- Cover the pot tightly and slow-cook on low heat using the dum method, allowing the rice and chicken to steam together and meld their flavors.
- Once done, gently fluff the biryani with a fork, ensuring the layers remain intact, and serve hot with cooling raita or a tangy pickle.
Notes
- Choose tender, boneless chicken thighs for maximum flavor and juiciness.
- Add yogurt with high fat content to help tenderize and create rich, creamy marinade.
- Use fresh ginger-garlic paste instead of store-bought for more vibrant, authentic taste.
- Letting chicken marinate overnight intensifies the spice penetration and develops deeper flavors.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg