Chicken Tikka Biryani
Chicken Tikka Biryani is a tantalizing fusion dish that combines the smoky, spiced flavors of chicken tikka with the aromatic layers of traditional biryani. Perfectly marinated chicken breast infused with yogurt, lemon juice, and a medley of Indian spices is cooked until tender and paired with partially cooked basmati rice, flavored with whole spices like cardamom, cinnamon, and bay leaves. This vibrant dish is elevated with caramelized onions, saffron-infused milk, and fresh herbs like mint and cilantro for a luxurious finish. Cooked to perfection in a layered fashion, this one-pot delight delivers bold, harmonious flavors in every bite, making it the ultimate centerpiece for a special gathering or family dinner. Easy to prepare and utterly delicious, Chicken Tikka Biryani is a true celebration of Indian cuisine that will leave everyone craving more.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 1 lb Chicken breast
- 1 cup Plain yogurt
- 1 tbsp Lemon juice
- 2 tbsp Ginger garlic paste
- 1 tsp Red chili powder
- 0.5 tsp Turmeric powder
- 1 tsp Garam masala
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Salt
- 3 tbsp Vegetable oil
- 2 large Onions, thinly sliced
- 4 Green cardamom pods
- 4 Cloves
- 1 Cinnamon stick
- 2 Bay leaves
- 10 Saffron strands
- 2 tbsp Warm milk
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Fresh mint leaves, chopped
- 4 cups Water
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak in a bowl with water for 30 minutes, then drain.
In a bowl, mix the chicken pieces with yogurt, lemon juice, ginger garlic paste, red chili powder, turmeric, garam masala, cumin, coriander, and salt. Marinate for at least 1 hour in the refrigerator, or up to overnight for best results.
Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and cook until they are golden brown and caramelized, approximately 10-12 minutes. Remove half of the onions and set aside for garnishing.
In the same skillet, add the marinated chicken to the onions and cook on medium-high heat until the chicken is cooked through and the sauce is thickened, about 15-20 minutes.
While the chicken is cooking, bring 4 cups of water to a boil in a large pot. Add the soaked rice, green cardamom, cloves, cinnamon stick, bay leaves, and a pinch of salt. Cook until the rice is 70% cooked (the rice should still have a bite to it), then drain and set aside.
In a small cup, soak the saffron strands in warm milk for 10 minutes.
In a large, heavy-bottomed pan or Dutch oven, layer half of the partially cooked rice. Spread the cooked chicken mixture evenly over the rice. Top with the remaining rice.
Drizzle the saffron milk over the rice. Sprinkle with chopped cilantro and mint leaves, and top with the reserved caramelized onions.
Cover the pan tightly with a lid or aluminum foil. Cook on low heat for about 20 minutes, allowing the flavors to meld and the rice to finish cooking.
Remove from heat and let it sit, covered, for another 10 minutes. Fluff the biryani gently using a fork.
Serve hot, garnished with additional cilantro and mint, if desired.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 27.5 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 4165 mg | 181% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 33.9 g | ||
| Protein | 167.9 g | 336% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 972 mg | 75% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3738 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
