Chicken Tikka Biryani
Chicken Tikka Biryani is a flavorful and aromatic dish that combines the succulent flavors of chicken tikka with the fragrant rice of biryani. This North Indian dish is perfect for a special occasion or a comforting family meal.
Ingredients
- 2 cups basmati rice
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 2 onions, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 4 tablespoons ghee or vegetable oil
- Salt to taste
Instructions
- In a large bowl, combine the yogurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, cayenne pepper, and salt. Add the chicken pieces and marinate for at least 1 hour.
- Rinse the basmati rice until the water runs clear. Soak the rice in water for 30 minutes, then drain.
- In a large pot, heat the ghee or oil over medium heat. Add the sliced onions and cook until golden brown.
- Add the marinated chicken to the pot and cook until the chicken is no longer pink.
- Layer the soaked rice over the chicken in the pot. Add 4 cups of water and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the chicken is cooked through.
- Garnish with chopped cilantro and mint before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 50g
- Fat
- 15g
Supplies
Large bowl Large pot Serving spoon
Tools
Cutting board Knife Measuring cups and spoons
Serving suggestions
Serve the Chicken Tikka Biryani with a side of raita (yogurt sauce) and naan bread.
Tips & tricks
For extra flavor, you can add a pinch of saffron to the rice while it's cooking.
Cost
$15