Chicken Tikka Biryani

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.

Take 500g boneless chicken thighs and prick them with a fork.

In a mixing bowl, combine 1 tablespoon ginger garlic paste, 1 teaspoon red chili powder, salt to taste, cumin seed powder, coriander powder, and a pinch of turmeric.

Add 2 tablespoons of oil and 3 tablespoons of curd (yogurt) to the chicken and mix well to marinate.

Let the chicken marinate for 1 hour.

In a large pot, boil 1.5 liters of water with 1 bay leaf, 3-4 cloves, 1 black cardamom, 2 green cardamom, and shahajira (cumin seeds).

Add salt to taste and 1.5 glasses of basmati rice that has been soaked in water for 20 minutes.

Add 1/2 lemon juice and 1/2 cup of milk to the boiling water, then add the soaked rice.

Cook the rice until it's about 80% done, then strain and set aside.

In a separate pan, heat 2 tablespoons of clarified butter (ghee) and add 3 sliced onions, cooking until golden brown.

Add 1 tablespoon ginger garlic paste to the onions and sauté for 2 minutes.

Add a puree made from 3-4 fresh tomatoes and a little salt to help them cook quickly.

Stir in 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1/2 teaspoon cumin seed powder, 1 teaspoon coriander powder, and 1 teaspoon biryani masala, mixing well.

Cover and let the mixture cook for 5-7 minutes on medium flame, adding a little water if necessary.

In another pan, apply clarified butter and add the marinated chicken, cooking on medium flame for 10-12 minutes until cooked through.

Layer the cooked chicken tikka in a greased pan, followed by a layer of rice, and drizzle with clarified butter.

Add a layer of the gravy and chicken, then top with fresh mint leaves, coriander leaves, and fried onions.

Repeat the layering with more rice, mint leaves, coriander leaves, and fried onions.

Dissolve saffron in milk and pour it over the top layer of rice, then drizzle with more clarified butter.

Cover the pot and cook on high flame for 5-7 minutes, then lower the flame and let it cook in Dum (slow steam cooking) for 30 minutes.

Check the biryani for texture and serve with fried onions on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens