Description

Chicken Tikka Biryani (Restaurant Style) is a flavorful layered rice dish made with marinated chicken, aromatic spices, and fragrant basmati rice. This recipe combines tender pieces of chicken tikka cooked in a spiced tomato-based gravy with basmati rice, potatoes, and fried onions, steamed together for a rich and satisfying meal, perfect for family gatherings or special occasions.

Ingredients

Chicken Marinade

500 g Chicken Breast (cut into 1 inch pieces)
1 tsp Garlic Paste
1 tsp Ginger Paste
1 tsp Salt
1 tsp Cumin Powder
¼ tsp Turmeric Powder
2 tsp Paprika
1 tsp Chilli Powder
1 tsp Coriander Powder
1 tbsp Tandoori Masala (or Butter Chicken Powder Mix)
½ Lemon (Juice only)
3 tbsp Plain Yoghurt
1 tsp Kashmiri Chilli Powder
Red Food Colouring (Optional)

Masala and Cooking

3 tbsp Oil (Vegetable)
2 tbsp Ghee
Cloves (a few whole)
Cardamom (a few pods)
Bay Leaves (a few)
1 Onion (Diced)
1 tsp Salt
3 Tomatoes (Pureed)

Rice

2½ cups Rice (Washed and Soaked for 30 minutes)
2 Cardamom Pods
1 Cinnamon Stick
1 Bay Leaf
Pinch of Dry Mint (Optional)
Sufficient water for boiling
2½ tsp Salt

Additional Ingredients

3 Potatoes (Peeled, cut into 1 inch cubes and pre-fried)
5 tbsp Fried Onions (Optional)
4 Eggs (Boiled)

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Instructions

Chicken Marinade: In a large bowl, combine chicken breast pieces with garlic paste, ginger paste, salt, cumin powder, turmeric powder, paprika, chilli powder, coriander powder, tandoori masala, lemon juice, plain yoghurt, Kashmiri chilli powder, and red food colouring if using. Mix thoroughly and set aside to marinate for at least 30 minutes.
Prepare Masala Base: Heat vegetable oil and ghee in a large heavy-bottomed pot over high heat. Add cloves, cardamom pods, and bay leaves and sauté for about 30 seconds until fragrant. Add diced onions and 1 tsp salt, sauté on medium heat for 15-20 minutes or until the onions turn golden brown.
Cook Tomatoes and Chicken: Add pureed tomatoes to the pot and cook for 6-10 minutes on medium heat until the oil starts to separate from the masala. Add the marinated chicken, cover the pot, and simmer on low heat for 15-20 minutes, stirring once midway. Remove the lid, increase the heat to medium-high, and cook uncovered for 2 minutes to reduce excess moisture.
Cook Rice: In a separate pot, bring water to a boil over medium-high heat. Add soaked rice, cardamom pods, cinnamon stick, bay leaf, salt, and dry mint if using. Boil the rice for 5 minutes until it is par-cooked. Drain the rice and set aside.
Layer the Biryani: In a large pot, layer one-third of the rice at the bottom. Add half of the cooked chicken, fried onions, and pre-fried potatoes evenly on top. Add another layer of rice, followed by the remaining chicken, fried onions, and potatoes. Finish with the final layer of rice on top.
Steam Cook (Dum): Place the pot on a flat tawa (griddle) over medium heat. Cover the biryani with foil or a clean kitchen towel to seal it, then place the pot lid securely. Cook on medium heat for 4-5 minutes, then reduce the heat to low, cover, and cook for an additional 20 minutes. Allow the biryani to rest, covered, for 10 minutes before serving to let the flavors meld.
Garnish and Serve: Optionally, garnish with boiled eggs and extra fried onions before serving for an authentic restaurant-style presentation.

Notes

Marinating the chicken for longer (2-3 hours) will enhance the flavor and tenderness.
Pre-frying the potatoes helps them hold their shape and adds texture.
Use good quality basmati rice for best aroma and fluffiness.
Adjust chili powders according to your desired spice level.
Adding a pinch of saffron soaked in warm milk can boost the aroma and color if desired.
Ensure the pot used for final steaming has a tight-fitting lid to trap steam effectively.
Leftover biryani can be reheated gently on the stovetop or in the microwave.

Prep Time: 40 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Indian