Party/Dawat Menu - Chicken Tikka Biryani | Tikka Chicken Biryani | Tikka Biryani Recipe

biryani masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

Homemade blends can reduce preservatives and costs.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a healthier fat option.

basmati rice

🥗Healthier: brown rice

💰Cheaper: long-grain rice

Brown rice adds fiber and is often less expensive.

saffron

💰Cheaper: turmeric

Turmeric provides color without the high cost.

Wash the chicken well and take 500 grams.

Soak 500 grams of basmati rice in water for 2 hours.

Marinate the chicken with 1 tablespoon ginger-garlic paste, 1 lemon juice, 1 tablespoon coriander powder, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1/2 teaspoon black pepper powder, 1/2 teaspoon garam masala powder, 1 tablespoon Kashmiri red chili powder, 1 tablespoon chaat masala, 1 tablespoon corn flour, and 2 tablespoons yogurt.

Add 1 tablespoon oil to the marinated chicken and mix well.

Fry 100 grams of finely sliced onions in oil until golden brown and set aside half for garnishing.

In the same oil, add whole spices: 1 star anise, 4 green cardamom, 3 cloves, 1/2 inch cinnamon stick, and 2 bay leaves, and sauté for a minute.

Add the fried onions and 200 grams of chopped tomatoes to the spices and mix well, cooking until the tomatoes soften.

Add 1 tablespoon coriander powder, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoon black pepper powder, and 1/2 teaspoon garam masala powder to the mixture and cook well.

Add 200 grams of yogurt to the spice mixture and cook on high flame without adding water until the tomatoes are well cooked.

In another pot, boil 2 liters of water and add whole spices: 4 green cardamom, 2 bay leaves, and salt to taste.

Once the water is boiling, add the soaked rice and cook until 80% done, then drain the water.

In the pot with the spice mixture, layer half of the rice, then add the fried chicken pieces, followed by the remaining rice on top.

Mix 1 tablespoon orange food color and 1 tablespoon red food color with a little water and drizzle over the rice.

Add 1 tablespoon kewra water and the remaining fried onions on top of the rice.

Drizzle 2 tablespoons of ghee over the rice and cover the pot with a cloth, cooking on low flame for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens