Chicken Tikka Biryani

When I was a little I would always wait for Sundays, that was the day when my mom would cook biryani. The ultimate comfort food for any Pakistani! Hehe. I love biryani, and I love making it, because of the joy that it brings to my family. 

I usually make bombay biryani, but one day I was feeling a bit adventurous so I decided to make Chicken Tikka Biryani. I experimented and came up with this recipe.

Although making biryani is a tiresome, but the end result is always worth it. 😀

Here is the recipe for Chicken Tikka Biryani.

Total cooking time: 1.5 hours

Serves: 3-4 

Ingredients:

  • Rice – 3 cups, soaked for an hour
  • Chicken – half kg, with bones
  • Tikka masala – 4-5 tbsp
  • Ginger paste – 2 tbsp
  • Garlic paste – 2 tbsp
  • Lemon juice – of one lemon
  • Yogurt – 1 cup
  • Onions – 3 medium sized, sliced and fried till brown.
  • Tomatoes – 3 medium sized; skined, deseeded and blended
  • Whole peppercons (sabut kaali mirch) – 5-6
  • Bay leaf – 1
  • Cinamon (daar cheeni) – one small piece
  • Cloves (laung) – 3
  • Green cardamom (chhoti elaichi) – 1
  • Black cardamom (bari elaichi) – 1
  • Whole cumin (sabut zeera) – 1/2 tsp
  • Red chilli powder – 1-1.5 tsp
  • Cumin powder – 1 tsp
  • Coriander powder – 1 tsp
  • Salt – as per taste
  • Green chillies – 3, cut into halves
  • Oil – 1/4 cup

    Method:

    Marinate the chicken with yogurt, 1 tbsp ginger paste, 1 tbsp garlic paste, tikka masala, and lemon juice. Set aside for half an hour.

    In a wok heat oil. Add in the whole spices; peppercorns, bay leaf, cinamon, cloves, green cardamom, black cardamom, and whole cumin. When the cumin start spluttering, add the tomatoes, and remaining ginger garlic paste. Cook for a minute. Next, add in the marinated chicken, red chilli powder, cumin powder, coriamder powder, and salt. Cook on high flame for 2 minutes. Once the oil starts to seperate, add the fried onions and mix everything together. Then add one cup of water and cover and cook till chicken in cooked through. Do not dry out the chicken gravy, let their be around 1.5 cups of gravy after the chicken is cooked. Finally add the green chillies and set aside. 

    Heat a piece of coal till it turns red. Place it on a piece of foil. Place that foil and coil in the chicken gravy wok. Pour little oil on the coal and cover the pan immediatley, in order to smoke the chicken gravy. Keep it covered for atleast 10 minutes.

    Boil the rice, in boiling water. Add salt and little oil. Cook the rice till they are nearly done (80% done). 

    For layering:

    In an big pot, spread half of the rice. Pour half cup water on rice. Then layer the chicken gravy on the rice. Cover the chicken gravy with the remaining rice. Cover the pan tighly, and set it for dum on very low heat, for half an hour.

    Remove the pot from stove, mix all te layers of rice and chicken. Serve biryani hot, with salad and raita. 😀

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