Chicken Tikka Biryani
Chicken Tikka Biryani is a delightful combination of succulent chicken tikka pieces and aromatic basmati rice, infused with a blend of fragrant spices, making it a perfect one-pot meal for any occasion. Ingredients: Boneless chicken, Basmati rice, Lemon juice, Clove, Green cardamom, Red chilli powder, Garam masala, Curd, Bay leaf, Coriander, Cooking oil, Tomato, Ginger garlic paste, Turmeric powder, Mint leaves, Onion
2h 30min
Cook Time
6
Servings
Recipe
580 kCal
Recipe
1
Marinate 500 grams of boneless chicken pieces in a mixture of 200 grams of yogurt, 2 tablespoons of ginger-garlic paste, 1 tablespoon of red chili powder, 1 tablespoon of garam masala, 1 tablespoon of lemon juice, and salt to taste. Refrigerate for at least 2 hours.
2
Cook 500 grams of basmati rice in 1.5 liters of water with 2 teaspoons of salt, 2 bay leaves, 3 cloves, and 2 green cardamoms until it's 70% cooked. Drain the water and set the rice aside.
3
In a pan, heat 4 tablespoons of oil and cook the marinated chicken pieces until they are 90% cooked. Remove the chicken from the pan and set aside.
4
In the same pan, add 2 tablespoons of oil, 2 sliced onions, and cook until golden brown. Add 1 tablespoon of ginger-garlic paste and cook for 2 minutes.
5
Add 2 chopped tomatoes, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of garam masala, and salt to taste. Cook until the tomatoes are soft and the oil separates from the masala.
6
Layer the cooked chicken pieces over the masala, followed by a layer of cooked rice. Sprinkle 1/4 cup of chopped mint leaves, 1/4 cup of chopped coriander leaves, and 1/4 cup of fried onions on top.
7
Cover the pan with a tight-fitting lid or aluminum foil and cook on low heat for 20-25 minutes, allowing the flavors to infuse and the chicken to cook completely.
8
Gently mix the biryani before serving, ensuring not to break the rice grains.
Nutrition
580
kCal
32 g
Protein
22 g
Fat
63 g
Carbs
500 g of Boneless Chicken
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1 tbsp of Lemon Juice
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2 tbsp of Red Chilli Powder
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2 tbsp of Garam Masala
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200 g of Curd
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