Tikka Biryani
Hadia Noor cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Maira Malik on SeeMeCook
A flavorful and spicy Pakistani-style biryani featuring tender chicken marinated in tikka spices, layered with fragrant basmati rice and aromatics.
- Time
- 65 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- South Asian
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
- 300 g
- 430 g
- 120 g
- 10 g
- 1 g
- 15 g
- 30 g
- 40 g
- 40 g
- 35 g
- 1 g
- 2 g
- 2 g
- 2 g
- 220 g
Rice
- 460 g
- 15 g
- 10 g
- 5 g
Toppings
- 1 g
- 10 g
Weights are estimates. Together, the ingredients weigh about 2.52 kg before cooking, which is about 630 g per serving.
Steps
Prepare the chicken marinade by combining the 800g chicken with 1/2 cup yogurt, ginger garlic paste, simple biryani masala, National tikka masala, lemon juice, and red food coloring. Mix well and set aside to marinate.
Heat 1 cup of oil in a large pot. Add the whole spices (cumin seeds, cinnamon stick, black cardamom, and star anise) and sauté until fragrant.
Add the 2 big sliced onions to the oil and fry until they are deep golden brown.
Add the chopped tomatoes and 2 chopped green chillies to the pot. Cook until the tomatoes soften and the oil begins to separate from the masala.
Add the marinated chicken to the pot. Cook over medium-high heat until the chicken is cooked through and the gravy (masala) has thickened.
In a separate large pot, boil water with 2-3 tsp salt, 2 green chillies, and additional whole spices. Add the 2 1/2 cups of rice and cook until it is about 70-80% done (parboiled). Drain the water.
Layer the parboiled rice over the cooked chicken masala in the pot.
Top the rice with orange food colour, fresh coriander, and mint leaves.
Cover the pot tightly (Dum) and cook on very low heat for 10-15 minutes until the rice is fully tender and the flavors are fused.
Gently mix the layers before serving hot.
Notes
The author uses National brand spices specifically for the Tikka flavor. For a more authentic 'tikka' flavor, you can smoke the chicken masala with a piece of burning charcoal before layering the rice.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1368
- Protein
- 59 g
- Carbs
- 114 g
- Fat
- 74 g
- Fiber
- 8 g
Where the calories come from
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