Tikka Biryani

Ingredients

• 800 g Chicken
• 2 Onions (big size)
• 3.5 Tomatoes (chopped; 3-4 tomatoes)
• 0.5 cup Yogurt
• 2 Green chillies (chopped)
• Red food colour (to taste)
• Coriander and mint leaves (fresh)
• 2 tbsp Ginger garlic paste
• 0.75 pack Biryani masala (simple biryani masala)
• 0.33 cup National Tikka Masala (1/3 cup)
• 2.5 tbsp Lemon juice (2-3 tbsp)
• 0.5 tsp Cumin seeds
• 1 Cinnamon stick
• 1 Black cardamom
• 1 Star anise
• 1 cup Oil
• 2.5 cup Rice (Basmati rice recommended)
• 2.5 tsp Salt (2-3 tsp)
• 2 Green chillies (for rice)
• Whole spices (for rice (extra cumin, cardamom, etc.))
• Orange food colour (for topping)
• Fresh coriander and mint leaves (for topping)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   Add the 2 big sliced onions to the oil and fry until they are deep golden brown.

4. 4

   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.

5. 5

   Add the marinated chicken to the pot. Cook over medium-high heat until the chicken is cooked through and the gravy (masala) has thickened.

6. 6

   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.

7. 7

   Layer the parboiled rice over the cooked chicken masala in the pot.

8. 8

   Top the rice with orange food colour, fresh coriander, and mint leaves.

9. 9

   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.

10. 10

    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 per serving

• Main Course
• Biryani
• Chicken
• Pakistani
• Spicy
• Rice Dish
• Dinner