Chicken Tikka Biryani (Restaurant Style)
Chicken Tikka Biryani (Restaurant Style) - This is a recipe for the most mouthwatering, and delicious Biryani recipe with fluffy Rice, delicious masala and Juicy Chicken pieces. An easy Chicken Biryani recipe made quicker by using Chicken Breast pieces.
Ingredients
Chicken Marinade
- 500 g Chicken Breast in 1 inch pieces
- 1 teaspoon Garlic Paste
- 1 teaspoon Ginger Paste
- 1 teaspoon Salt
- 1 teaspoon Cumin Powder
- ¼ teaspoon Turmeric Powder
- 2 teaspoon Paprika
- 1 teaspoon Chilli Powder
- 1 teaspoon Coriander Powder
- 1 tablespoon Tandoori Masala or Butter Chicken Powder Mix
- ½ Lemon Juice only
- 3 tablespoon Plain Yoghurt
- 1 teaspoon Kashmiri Chilli Powder
- Red Food Colouring Optional
Masala
- 3 tablespoon Oil Vegetable
- 2 tablespoon Ghee
- Cloves
- Cardamom
- Bay Leaves
- 1 Onion Diced
- 1 teaspoon Salt
- 3 Tomatoes Pureed
Rice
- 2 ½ cups Rice Washed and Soaked for 30 minutes
- 2 Cardamom Pods
- 1 Cinnamon Stick
- 1 Bay Leaf
- Pinch Dry Mint Optional
- Oil
- 2 ½ Salt
Layering
- 3 Potatoes Peeled, cut into 1 inch cubes and pre fried
- 5 tablespoon Fried Onions Optional
Serve with (Optional)
- 4 Eggs boiled
Instructions
Chicken Marinade
- Combine the Chicken with the ingredients listed under marinade in a large bowl.
Masala
- Heat Oil, Ghee, Cloves, Cardamom and Bay Leaf to a large, heavy bottomed pot over high heat. Saute for 30 seconds till fragrant.
- Add Onions and Salt and sauté until the onions are golden (at least 15-20 minutes).
- Add Tomatoes and cook for 6 - 10 minutes on medium till the Oil seperates at the sides.
- Add the marinaded Chicken and cook covered on low for 15 - 20 minutes, stirring midway.
- Remove the lid. Raise the heat to medium-high and cook for 2 minutes.
Rice
- Bring a pot of water to a boil, over medium-high heat and add Rice, and remaining ingredients listed under Rice. Bring back to a boil and cook for 5 minutes. Drain and set aside.
Layering
- Layer third of the Rice in a large pot, add fried Onions and Potatoes with half of the Chicken, and then add another layer of Rice, fried Onions, Potatoes and Chicken and then add a final layer of Rice.
- Place your pot on a flat pan (tawa pan) and set the heat to medium. Add the pot on top and add a layer of foil or a towel on top of the Biryani sealing it in. Add the pot lid.
- Cook for 4-5 minutes on medium heat. Turn the heat right down amd cover and cook on low for 20 minutes. Leave the lid on for 10 minutes before serving.
Notes
Top Tips
Marinade the Chicken in Yogurt and Spices. This adds lots of flavour and the Yoghurt will tenderise the Chicken too. Parboil the Rice and then drain immediately so it doesn’t become mushy. If you have overcooked it slightly, then you will need to reduce the final cooking time.Variations
Use bone in Chicken - If you do use bone in Chicken, you will need to cook the Chicken for longer layering. Add a little Kewra Water to the Rice - This adds a floral flavour to the Biryani.Add some Saffron - Grind Saffron in a pestle and motor and then top with boiled Water, warm Milk for saffron milk or Ice Cubes and add a little to each layer.
What to serve with Biryani
Biryani can be served as it is or with Papadums, Raita and Kachumber Salad. If you’re serving it for guests, serve it with starters such as Aloo Tikki, Chicken Kebabs and alongside another dish such as Masala Fish Fry and Lamb Chops Curry.Storage
Fridge Chicken Tikka Biryani lastNutrition
Calories: 679kcalCarbohydrates: 92gProtein: 31gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 177mgSodium: 1105mgPotassium: 1128mgFiber: 6gSugar: 4gVitamin A: 870IUVitamin C: 39mgCalcium: 99mgIron: 3mg
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