Name: Chicken Tikka Biryani
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: For 10
Cuisine: Pakistani
Ingredients: For For Chicken Tikka Marinade:; Chicken – 1 kg; Yogurt – 1 cup; Ginger Garlic Paste – 2–3 tbsp; Lemon Juice – 3–4 tbsp; Tikka Masala – 2 tbsp; Cumin Powder – 1 tsp; Tandoori Masala – 2 tbsp; Red Chili Powder – ½ tsp (or to taste); Kashmiri Chili Powder – 1 tsp; Garam Masala Powder – 1 tsp; Turmeric Powder – ¼ tsp; Salt – ½ tsp (or to taste); Orange Food Color – a pinch; For For Masala/Gravy:; Oil – ½ cup (or as needed); Onions – 3 medium (sliced); Cumin Seeds – ½ tsp; Cardamom – 3 pods; Black Pepper (whole) – ½ tsp; Star Anise – 2; Cinnamon Stick – 1 small piece; Ginger Garlic Paste – 2 tbsp; Biryani Masala – 3 tbsp; Red Chili Powder – 1 tsp (or to taste); Kashmiri Chili Powder – 1 tsp; Coriander Powder – 1 tbsp; Salt – ½ tsp; Tomatoes – 4 medium (chopped); Yogurt – ½ cup

Step by step method

Step 1

Marinate & Cook Chicken Tikka Mix chicken with yogurt, ginger garlic paste, lemon juice, tikka masala, tandoori masala, chili powders, cumin, garam masala, turmeric, salt, and food color. Marinate for at least 1–2 hours. Heat oil in a pan and cook marinated chicken until tender and slightly charred. (Cover for a few minutes to ensure even cooking.) Set aside.

Step 2

Prepare Masala/Gravy Heat oil in a large pot. Add cumin seeds, cardamom, cinnamon, star anise, and black pepper. Let them splutter. Add sliced onions and sauté until golden brown. Add ginger garlic paste and fry for a minute. Mix in biryani masala, chili powders, coriander powder, and salt. Add tomatoes and cook until soft and oil separates. Stir in yogurt and dried plums. Cook until masala is rich and thick. Add coriander, mint, and green chilies.

Step 3

Prepare Rice Soak rice for at least 1–2 hours. In boiling water, add salt, cardamom, bay leaf, cumin, lemon slices, mint, and oil. Add soaked rice and boil until 90% cooked (for sella) or 75% cooked (for basmati). Drain rice and set aside.

Step 4

Assemble the Biryani In a large pot, layer: Rice Prepared masala Chicken tikka pieces More rice Fried onions, coriander, mint, and food color sprinkled on top. Seal pot with lid and cook on low heat (dum) for 20–25 minutes. Finally, give charcoal smoke (dhungar) for 2–3 minutes for authentic restaurant-style aroma.

Step 5

Serve hot with raita, salad, and pickle.