Smoky Chicken Tikka Biryani Recipe

Indian cuisine · 336 calories

Smoky Chicken Tikka Biryani recipe

About this recipe

Smoky Chicken Tikka Biryani is a delightful fusion of tender marinated chicken and aromatic basmati rice, seasoned with an exquisite blend of Indian spices. The dish's smoky flavor and fragrant layers make it a perfect choice for a satisfying lunch or a festive celebration. Cooking this biryani is an immersive experience, as you layer ingredients to build bold flavors and textures. The marinated chicken brings a savory depth, while the fresh mint and coriander add a refreshing finish. With approximately 610 calories and 34g of protein per serving, this meal is both nourishing and delicious. Serve it with a cooling raita or enjoy it on its own to savor every bite of this timeless Indian classic.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 1 kg Basmati Rice
  • - Onion-250 Gms
  • 500 g Desi Tomato (Tamatar)
  • 1 Bunch Coriander Leaves ( Kottambari Soppu )
  • 1 Bunch Mint Leaves (Pudina)
  • 100 g Milky Mist Greek Yogurt Cup
  • 1 pack (100 g) Everest - Ginger Garlic Paste
  • 200 g Grand Masala Handmade Garam Masala
  • - Suhana Dal Makhani Spice Mix 50g Pouch
  • - Rock Salt
  • 20 g Turmeric Powder
  • - Red Chilli Powder
  • 100 g Popular Essentials Jeera (Cumin Seeds)
  • - Cloves Lavang Powder-10 Gm
  • 40 g Orika True Cinnamon Stick
  • 500 G Mongri Fali/Radish Pods(500 Gm)
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Wash the basmati rice thoroughly and soak in water for 20 minutes.
  2. 2. Cut chicken thighs into bite-sized pieces and marinate with yogurt, ginger garlic paste, turmeric, red chili powder, garam masala, and rock salt for 15 minutes.
  3. 3. Heat oil in a deep pan and add cumin seeds, cloves, cinnamon, and cardamom pods until aromatic.
  4. 4. Slice onions thinly and sauté them in the pan until golden brown.
  5. 5. Add chopped tomatoes and cook until they soften and blend into a thick paste.
  6. 6. Add the marinated chicken to the pan and stir-fry until the chicken is cooked and slightly charred.
  7. 7. Drain the soaked rice and add it to the pan with the chicken mixture.
  8. 8. Pour water into the pan and add Dal Makhani Spice Mix for extra flavor.
  9. 9. Cover the pan and simmer on low heat until the rice is fully cooked and fluffy.
  10. 10. Garnish with chopped fresh coriander and mint leaves for a burst of freshness.
  11. 11. Allow the biryani to rest for 5 minutes before serving to let the flavors meld together.