Chicken Tikka Biryani | How to Make Chicken Tikka Biryani | Tikka Biryani Recipe

Preparation for Marinating

1. At first, make a smooth paste with ginger, garlic in a mixer grinder.

   
   Please ensure that fresh Ginger & garlic shall be used for making paste. The skin of Ginger and garlic pieces shall be removed properly and the pieces shall be washed in running water before putting in the mixer grinder.

2. Slice onion finely, chop coriander & green chili.

   

3. Cut boneless chicken pieces into tikka size.

   

Marination

1. Take a large bowl and add chicken, yogurt, ginger-garlic paste, red chili powder, garam masala powder, salt, lemon juice, oil.

   

2. Mix well and marinate chicken pieces. Keep aside for 1 hr.

   
   Marinated chicken must be kept aside for at least an hour.

Making Gravy

1. Heat oil in a pan and fry sliced onions until it turns light brown.

   

2. Then add ginger-garlic paste, tomato puree, salt, turmeric powder, red chili powder, biryani masala powder and fry for 2 min.

   

3. Now add yogurt and fry until oil separates from the masala.

   

4. Then add green chili and coriander leaves. Mix well and cook on low flame for 2 min.

   

5. Now add water and cook on low flame until oil separates from the masala.

   

Making Rice

1. Then soak rice in water for 30 min.

   
   Long grain rice is recommended for making biryani. Basmati rice has long grain and this kind of rice are generally used for making biryani in India. How much time to soak rice in the water depends on the quality of the rice. This process helps the grain to expand well while cooking.

2. Boil water in a pan and add bay leaf, cinnamon stick, green cardamom, black cardamom, cloves, nutmeg, mace, cumin seeds, salt.

   
   Here I used closed pan for cooking rice so add 1 & ½ cups water for 1 cup rice. If use open pan, add more water for cooking rice.

3. When the water comes to boil, add soaked rice.

   
   Do not stir too much because it tends to break the rice.

4. Cook until the rice is 90% done.

   
   Rice shall be boiled up to 90% to make Biryani. If it is boiled more than 90% then it may be extremely soft which may not good to make Biryani.

Frying Tikkas

1. Heat oil in a pan and fry marinated chicken pieces on low flame until they become soft.

   

Layering

1. Now take a flat bottom pan and brush with ghee on the base of the pan.

   

2. Then place half of the cooked rice.

   

3. Spread gravy over the rice.

   

4. Now place fried chicken tikkas. 

   

5. Spread rest of the cooked rice.

   

6. Then add saffron milk, coriander leaves over the rice.

   

7. Cover the lid and cook on low flame for 15 min. Turn off the oven and keep it another 15 min.

   
   If you do not have a heavy and tight lid, use any flat steel plate. At first, seal with atta dough or aluminium foil. Then place steel plate.

8. Now Chicken Tikka Biryani is ready and serve. Enjoy!