Delicious Smokey Chicken Tikka Biryani Recipe

biryani, chicken biryani, chicken tikka biryani, recipes, yummy, foods, India, Indian foods, rice
Background photo by everydayindianrecipes

Biryani is one of the most popular dishes among lot's of South-Asian people. India is the home for these yummy and delicious pots of biryani dishes. There are lot of varieties of biryani can be found in India. So if you're hoping to visit India, never forget to taste some biryani which can be easily found from street food stalls to any high-five restaurants. This Indian cuisine inspired smokey chicken tikka biryani is one of the yummiest biryanies. It is made by using chicken and lots and lots of spices. The combination of those spices will definitely satisfy your taste buds in seconds. Let's have a look at how to make this smokey biryani at your own home kitchen.

Oh before start cooking make sure to prepare below spices and ingredients. It will make your cooking much easier and never let any ingredient go missing on your final dish. And also having a nice tablet/phone stand or book stand on the kitchen table to keep your tablet or cook books will make your cooking session much easier without any mess.

Ingredients

CHICKEN TIKKA

  • 1 ⅓ lb chicken breast(700 g)
  • 1 ⅔ cups yoghurtor curd
  • 1 tablespoon lemon juice
  • 2 tablespoons ginger garlic paste
  • 2 ½ teaspoon tikka masala powder
  • 1 tablespoon red chili powder
  • ½ teaspoon turmeric powder
  • salt for taste
  • 5 to 6 tbsp oil
  • burnt Charcoal

RICE
  • water
  • 400g basmati rice, soaked for at least 20 minutes
  • 2 bay leaf
  • 5 pods cardamom
  • 5 cloves
  • 2 cinnamon sticks
  • ½ teaspoon cumin seed
  • 1/8 piece nutmeg
  • 1 black cardamom
  • 1 pod star anise
  • 1 tsp shahi jeera
  • ¼ cup mint leaves
  • ¼ cup coriander leaves
  • 2 tbsp ghee
  • Salt as needed

FOR BIRYANI
  • ¼ cup fried onions
  • 2 medium onions very thinly sliced
  • 4 to5 green chilies
  • 5 tbsp oil
  • 1 ½ tsp ginger garlic paste
  • 1 cup semi thick yogurt
  • ½ tsp turmeric powder
  • 2 tsp red chili powder
  • 2 tsp biryani masala powder
  • ½ cup mint leaves
  • ½ cup coriander leaves, finely chopped
  • 1 lemon
  • 1 tbsp ghee
  • Aluminum foil
  • 1 cup water(200 mL), saffron-infused

Method

Marinating Chicken
  1. Put the chicken into a mixing bowl and add all the chicken tikka ingredients except oil and burnt coal.
  2. Then mix them until chicken are well coated with then ingredients.
  3. Let it marinate in the fridge for at least 1 hour.

You may like to read : Homemade Indian Masala Chai Recipe

Cooking Rice
  1. Rinse and drained the soaked basmati rice and put it into a rice cooker.
  2. Then add water, salt, Shahi jeera, cloves, black cardamom, bay leaves, cardamom, nutmeg, mace, mint leaves, coriander leaves, ghee in to the rice and mix well(f you have you can add pandan leaves too as it gives a nice smell).
  3. Cook until the rice is 80 percent done.

Making Chicken Tikka
  1. Heat a pan and add oil.
  2. Add marinated chicken tikka pieces and mix well.
  3. Cover and cook until the chicken becomes tender. 
  4. When the chicken pieces are done, make a space in the center of the pan and place burnt charcoal pouring a little oil on it and let smoke come out and spread.
  5. Then cover it with a lid immediately and keep aside until the smoke disappears.

biryani, chicken biryani, chicken tikka biryani, recipes, yummy, foods, India, Indian foods, rice
Photo by africanbites

Making Chicken Tikka Biryani
  1. Take a heavy bottomed vessel, add oil into it and turn on flame of the stove.
  2. Once the oil become hot, you can add cloves, cinnamon, crushed cardamom and sauté for a minute.
  3. Then it's time to add thinly sliced onions, green chilies and sauté until the onions turn light brown.
  4. Meanwhile don't forget add pinch of salt depending on your taste.
  5. Add ginger garlic paste, turmeric powder, medium thick yogurt, red chili powder, biryani masala, mint leaves, coriander leaves, lemon juice and combine well.
  6. Cook on a slow flame.
  7. Take out half of the gravy along with the pieces and keep aside.
  8. Add half of the 80 percent cooked rice and spread it evenly.
  9. Then top the rice layer with few chopped mint leaves, coriander leaves, fried onions, gravy, saffron-infused water and ghee.
  10. Keep repeating the process with the remaining rice.
  11. Then cover the vessel with an aluminum foil and place the lid.
  12. Simmer the biryani over very slow flame for 10 - 15 minutes.
  13. Turn off the flame and eave for 15 to 20 minutes.
  14. You can serve your chicken tikka biryani bowl with an boiled egg too.
  15. Before serving, garnish it with some caramelized onions and mint leaves to enhance the appetite.