Zesty Chicken Tikka Biryani Recipe

About this recipe

Zesty Chicken Tikka Biryani is a flavorful one-pan dish combining tender tikka-spiced chicken with fragrant basmati rice. Perfect for lunch, this Indian classic is packed with protein and balanced nutrition. The marinated chicken infuses every grain of rice with rich spices, while fresh coriander and mint add a cooling touch. Cooking it all in one pan makes it fuss-free and ideal for meal prep. With its inviting aroma and satisfying texture, this biryani is a great choice for gym-goers seeking a high-protein meal that’s both delicious and energizing. Serve hot and savor the vibrant flavors!

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• - Onion-250 Gms
• 500 g Desi Tomato (Tamatar)
• 100g Greek Yogurt
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli Powder
• 100 g Catch Super Garam Masala
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 Bunch Mint Leaves (Pudina)
• 500 ml Oil (For Frying)
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised

Instructions

1. 1. Rinse the basmati rice thoroughly and soak it in water for 20 minutes, then drain.
2. 2. Marinate chicken with yogurt, ginger garlic paste, turmeric, chili powder, coriander powder, garam masala, and salt for 15 minutes.
3. 3. Heat oil in a large pan and add cumin seeds; let them sizzle for 30 seconds.
4. 4. Add sliced onions and sauté until golden brown and caramelized, about 5 minutes.
5. 5. Stir in chopped tomatoes and cook until they become soft and form a thick paste, around 4 minutes.
6. 6. Add the marinated chicken to the pan and cook on medium heat until the chicken is fully cooked and spices coat it well, about 10 minutes.
7. 7. Add the soaked and drained rice to the pan, gently mixing it with the chicken mixture.
8. 8. Pour water into the pan and adjust salt as needed; bring the mixture to a boil.
9. 9. Reduce the heat to low, cover the pan tightly, and let the biryani cook for 15 minutes until the rice is tender and fragrant.
10. 10. Turn off the heat and let the biryani rest for 5 minutes before removing the lid.
11. 11. Garnish with chopped coriander and mint leaves before serving for added freshness and flavor.