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Chicken Tikka Biryani
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Chicken Tikka Biryani

2 hServes 4Nutri-Score C€€
from @cookingtales1111 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • basmati rice (soaked 3 hours, drained)Grains300 g
  • boneless chicken (cut into pieces)Meat400 g
  • black pepper powderSpices15 g
  • cumin powderSpices15 g
  • turmeric powderSpices7 g
  • paprika powderSpices15 g
  • biryani masalaSpices45 g
  • coriander powderSpices15 g
  • lemon juice (freshly squeezed)Produce15 ml
  • red food colourOther15 g
  • yogurtDairy120 g
  • ginger-garlic pastePantry15 g
  • onion (sliced)Produce1 piece
  • tomato (chopped)Produce3 pieces
  • green chilliProduce3 pieces
  • fresh coriander (chopped)Produce20 g
  • saltSpices22 g
  • clovesSpices8 pieces
  • bay leavesSpices3 pieces
  • cinnamon stickSpices2 pieces
  • star aniseSpices3 pieces
  • lemon (sliced)Produce3 pieces
  • oil (plus extra for frying the chicken)Pantry75 ml

per serving

Nutrition

584kcal

Carbs
66 g
Proteins
26 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Blender
  • Colander
  • Mixing bowl
  • Stockpot

step by step

Method

  1. Marinate the chicken

    • Mix the chicken with black pepper, cumin, turmeric, paprika, coriander powder, lemon juice, red food colour, yogurt and ginger-garlic paste.
    • Cover and marinate for 1 hour.
    Step 1

  2. Fry the chicken

    • Heat oil in a pan and fry the marinated chicken until cooked and browned.
    • Set the chicken aside and keep the leftover marinade.
    Step 2

  3. Make the gravy

    • Fry the sliced onion in oil until golden brown.
    • Add the tomatoes, leftover marinade, green chillies, coriander, salt and biryani masala.
    • Add a little water, cover and cook until tender, then blend into a paste.
    Step 3

  4. Parboil the rice

    • Boil water with cloves, bay leaves, cinnamon, star anise, lemon slices, salt and coriander.
    • Add the soaked rice and cook until 90% done.
    • Drain the rice.
    Step 4

  5. Layer the biryani

    • Spread a layer of rice in the pot.
    • Add the tomato gravy, fried chicken, tomato slices and coriander.
    • Top with another layer of rice.
    Step 5

  6. Dum cooking

    • Top with food colour and fried onions.
    • Cover and cook on low heat for 15 minutes.
    • Mix gently and serve hot.
    Step 6
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