Meal Prep · Indian
Chicken Tikka Biryani
Experience the aromatic layers of tender chicken tikka and fragrant basmati rice in this classic Indian delicacy.
Ingredients
Tap to check offMethod
Step-by-step- **Marinate Chicken:** In a large bowl, combine chicken cubes with yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, coriander powder, cumin powder, lemon juice, mustard oil, and salt. Mix well and refrigerate for at least 1 hour, or preferably overnight.
- **Cook Rice:** Drain the soaked basmati rice. Bring a large pot of water to a rolling boil, add salt, and cook the rice until 70% done (it should still have a bite). Drain immediately and spread on a tray to cool slightly.
- **Prepare Chicken Tikka:** Heat 2 tbsp ghee/oil in a heavy-bottomed pan. Add the marinated chicken pieces and cook on medium-high heat until they are browned and cooked through, about 10-12 minutes. Set aside.
- **Make Biryani Masala:** In the same pan, add the remaining 2 tbsp ghee/oil. Add bay leaves, green cardamom, cloves, cinnamon stick, and shah jeera. Sauté for 30 seconds until fragrant. Add sliced onions and cook until golden brown.
- Add ginger-garlic paste (if using extra for masala) and green chilies, cook for 1 minute. Add chopped tomatoes, mint leaves, and cilantro. Cook until tomatoes are soft and the oil separates from the masala.
- **Layer the Biryani:** In a large, heavy-bottomed pot or Dutch oven, spread a layer of the biryani masala at the bottom. Top with half of the cooked chicken tikka pieces. Add half of the partially cooked rice over the chicken.
- Sprinkle some chopped mint, cilantro, and a drizzle of saffron milk. Repeat with the remaining chicken tikka, then the rest of the rice. Pour any remaining saffron milk over the top layer of rice.
- **Dum Cooking:** Cover the pot tightly with a lid (you can seal the edges with dough if desired to prevent steam from escaping). Cook on very low heat for 20-25 minutes, allowing the flavors to meld and the rice to finish cooking with the steam.
- **Serve:** Gently fluff the biryani with a fork before serving to mix the layers. Garnish with fresh cilantro and fried onions (if using). Serve hot with raita or mirchi ka salan.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 35 g |
| Fat | 25 g |
| Carbohydrates | 50 g |
| Fiber | 4 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover biryani in an airtight container in the refrigerator. Ensure it cools completely before storing.
Freezer Up to 3 months
Freeze individual portions in freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Reheat Stovetop/Microwave
For stovetop, add a splash of water and reheat on low heat, covered, until warmed through. For microwave, cover and heat in short bursts, stirring occasionally, until hot.
Chef’s Corner
- For extra tender chicken, marinate it overnight. The longer it marinates, the more flavorful and tender it will be.
- Don’t overcook the rice during the initial boiling stage; it should be 70% cooked as it will finish cooking with the steam (dum cooking).
- For an authentic smoky flavor, you can give the chicken tikka a charcoal smoke (dhungar) before layering. Heat a piece of charcoal, place it in a small bowl in the chicken, drizzle with ghee, and cover for a few minutes.
- Use a heavy-bottomed pot for dum cooking to prevent burning at the bottom. A tawa (griddle) can be placed under the pot for more even heat distribution.
