CHICKEN TIKKA BIRYANI RESTAURANT STYLE | CHICKEN TIKKA BIRYANI RECIPE

Chicken Tikka Biryani Restaurant Style 

Chicken Tikka Biryani Recipe | Easy Chicken Tikka Biryani | Chicken Tikka Biryani Recipe | Chicken Biryani | Simple Chicken Biryani Recipe for Beginners | Tikka Biryani

Ingredients for Chicken Tikka Biryani:

For making Chicken Tikkas:

- Boneless Chicken - 500-600 gms (cut into large Tikka pieces)

Marination for Chicken Tikkas- 

- Kashmiri Chilli Powder- 4.5 tsp

- Garam Masala Powder- 3/4 tsp

- Ginger Garlic paste- 2 tsp

- Thick Curd/Yogurt- 4 tbsp

- Lemon Juice- 2 tsp

- Salt- 1 tsp

- Refined Oil- 2 tbsp

For making the Gravy:

- Onions, sliced- 2 medium (150 gms)

- Ginger Garlic paste- 1.5 tsp

- Tomato Purée- 5 tbsp (Readymade tomato purée can be used but in case not available, blend 2 medium -150 gms red tomatoes and use for this recipe)

- Whisked Curd/Yogurt- 3 tbsp

- Turmeric Powder- 1/2 tsp

- Red Chilli Powder- 1 tsp

- Biryani Masala Powder- 5 tsp

- Green Chillies, chopped- 2 

- Coriander leaves, chopped- 2 tbsp

- Mint leaves, chopped or whole - 2 tbsp

- Water- 150 ml

- Salt- 1/4 tsp

For cooking the Rice:

- Basmati Rice- 500 gms

- Whole spices:

- Green Cardamom-4

- Cloves- 4

- Cinnamon-2 

- Shahjeera- 1/2 tsp

- Water- 1.5 litres 

- Salt- 1.5 tbsp

For the Biryani:

- Saffron Milk -  10-12 saffron strands soaked in warm milk

- Mint leaves- 2 tbsp

Preparation:-

To marinate , use Chicken Tikka pieces or cut the tikka pieces from boneless thigh pieces and/or fillets as per your preference.

Marinate the chicken tikkas with items specified and mix well. Set aside for 1 hr.

- Take 1/2 cup of warm milk & soak 10-12 saffron strands. Mix it with a spoon and set aside.

- Slice 2 medium onions & chop the green chillies, coriander leaves, and mint leaves

- Wash and soak the basmati rice for 30 mins before cooking.

- Whisk the curd/yogurt. 

Process:

To cook the Chicken Tikkas:

- Heat 2 tbsp oil in a pan and arrange the marinated tikkas side by side. Don’t crowd the pan, make it in 2 batches.

- Fry on high heat for 2 mins, flip the tikkas on the other side and continue to fry on high heat for 2 mins on the other side.  

- Flip again on the other side and continue to fry on medium heat for 3 mins on each side. 

- Repeat the same for the next batch too. 

To make the Gravy:

- Heat 3 tbsp oil in a pan and add the sliced onions. Fry on medium heat for around 10 mins till light brown.

- Add the Ginger Garlic paste and fry on low heat for 2 mins. 

- Now add the tomato purée, mix and fry on medium heat for a minute (in case you are adding fresh tomato purée cook for 2-3 mins).

- Add all the spice powders and salt to season. Mix and cook on low heat for 2-3 mins.

- Add the whisked curd/yogurt and cook on low heat while stirring for 3 mins till oil separates. 

- Add the chopped green chillies, coriander leaves and mint, give a mix and cook on low heat for 1 min.

- Now add 150 ml water, give a mix and cook for 2 mins till the gravy is thick and oil separates. Set aside for use later.

To cook the Rice:

- Wash & soak the Basmati Rice for 30 minutes

- Boil 1.5 litres water in a pan on high flame.

- Add all the whole spices and 1.5 tbsp salt

- Stir it well to dissolve the salt completely. The water must be very salty. 

- Once it comes to boil, add the soaked rice & keep on high, turning it gently a few times till the rice is 90% done. This should take 8-9 mins.

- Strain the water & keep the rice aside on a big plate.

To assemble the Biryani:

- Take a flat bottom pot and brush with 1 tsp ghee on the base of the pot. 

- Now arrange half of the cooked rice and spread the gravy uniformly on the rice.

- Arrange the fried chicken tikkas side by side on top of the gravy. Add the mint leaves over the tikkas and spread the balance cooked rice over this.

- Spread the the saffron milk on the rice.

- Close with a lid and cook covered on DUM on low heat for 8 mins. 

- Let it rest for 20 mins before mixing the rice and chicken evenly.