Chicken tikka biryani is one of the best biryani recipe that people love to eat in sub-continent especially Pakistan and India. Golden chicken pieces marinated in tikka masala and roasted in a pan make a perfect layer with basmati rice. The smoky and steamy tikka biryani with charcoal aroma tempts to eat everyone.
It's easy to make sizzling and smoky chicken tikka biryani recipe with homemade spice mix (masala) at home. You can make it on the stovetop, oven, and instant pot. First prepared pan-fried tikka then cooked in a curry and then layered with boiled basmati rice. Smoked with charcoal gives a perfect bbq aroma that makes it tempting to eat.
It seems like biryani making is a lengthy process but here I tried to make it simple so anyone can easily try this recipe at home kitchen. First, marinate the chicken with special homemade biryani masala and then pan-fried to give it a significant tandoori color. Then prepare curry with leftover chicken marination. Layered with boiled rice and tikka. Finally smoked with ignited coal that's a fun part of this recipe. I cooked it for dinner and my whole family was starving to eat this. Smoking process makes it aromatic and gives the perfect aroma of bbq.
Jump to:
On a personal note, if you didn't tried tikka biryani so far then give it a try it will really make a difference in your biryani taste collection. When I first cook this biryani, I wasn't sure about the taste and now literally fell in love with this taste. It's an ideal recipe for Pakistani and Indian families to cook on dawat, family get-togethers or parties.
About Recipe
In a variety of biryani recipes, chicken tikka biryani brings a different and unique taste when you marinate the chicken in biryani masala and prepare chicken curry by roasting or shallow frying the chicken. (you can also bake the chicken in the oven). Then make layering of boiled steamy rice with chicken curry and roasted chicken. Steaming with ignited coal smoke gives it a perfect flavor and makes it special and unique biryani for foodies.
SEE ALSO: Sofiani White Biryani
Easy Tips
Here are a few biryani tips to make with chicken tikka:
- Marinate chicken for longer hours can make the chicken more tasty and juicy as the marination penetrate into chicken pores to make it tasty from inside.
- Don't over roast the chicken. You can also bake or bbq the chicken pieces.
- Avoid to add chicken pieces into curry otherwise it will give you the korma biryani flavor.
- Don't overcook the rice during boiling.
- Prefer to place chicken pieces at the top of biryani to make it fully smoky.
- Make sure the coal is fully ignited so the smoke can stay for long duration.
- Drizzle oil on burnt coal and quickly cover the pan so the smoke can stay inside.
- Avoid to open the pan lid when the smoke is spreading.
- Give it 5 to 10 minutes after steaming to serve biryani. It's a settling time for rice.
- Mix biryani from side. Avoid to run spoon from middle otherwise the rice will break.
SEE ALSO: How to Cook Biryani Rice Perfectly
Watch Video
Today, I am making this special chicken tikka biryani for dinner. So you can watch step by step process to prepare at home kitchen. If you are a beginner or bachelor then it's a perfect idea for you to give it a try. Super easy and give the best taste on the table. Also an idea for newly married girls to make at home and I am sure your family will love it.
Smoky, spicy, and masala wali tasty Chicken tikka biryani brings an irresistible taste for foodies. Once you try, you will make it again and again.
My entire kitchen was smoky and the heady aroma was making my family anxious to have this biryani. I know when you will make this, you will relate the same. It's a delicious, easy and quick biryani dinner idea for foodies to try at home kitchen. Here is a step by step video recipe that you can follow to easily cook at home kitchen. If you are a beginner and looking for how to make this quick one-pan chicken tikka biryani then watch this tutorial.
You can find the recipe card down below this post.
Ingredients
- Preparation of Biryani Masala
Garam Masala - 2 Tsp, Red Chilli - 1 Tsp, Garlic Powder - ½ Tsp, Ginger Powder - ½ Tsp, Cumin Powder - ½ Tsp, Salt - ½ Tsp, Black Salt - ⅓ Tsp, Mango Powder (Amchur) - ⅓ Tsp - Chicken Tikka Marination:
Chicken Tikka Pieces - 3, Yogurt - 1 Cup, Biryani Masala 1 Tbsp
Mix all the ingredients and marinate the chicken for 30 minutes. - Chicken Tikka Curry:
Oil - 1 Tbsp, Grated Ginger garlic - 2 Tsp, Chicken marination paste Tomatoes (peeled) - 1 Cup, Brown Onion - 1 Tbsp Preparation of Rice:
Rice - 2 Cups, Whole Garam Masala, Cumin seeds: ½ Tsp, Cinnamon: 3", Fresh Coriander, Fennel Seeds: ½ Tsp, Bay leaves 3Biryani Layering
Fresh Lemon Juice - 1 Tsp
Yellow Food Color (Saffron color mixed with milk) - 1 Tbsp
Ignited Coal for Smoke
How to Make Step By Step
Preparation of Biryani Masala:
- In a bowl, add homemade garam masala, then add red chilli powder, garlic, ginger and cumin powder along with salt, black salt and mango powder (locally famous as Amchor powder).
- Give it a good mix.
Marinate the Chicken:
- Mark the Chicken tikka pieces
- In a bowl, add yogurt and biryani masala.
- Mix it well to make homogenous in texture.
- Now marinate chicken pieces for 30 minutes (minimum). Overnight marination can make the chicken delicious.
Roasting / Pan frying the Chicken
- In a pan, add oil and heat it up.
- Roast or shallow fry the chicken until it get golden from all sides.
- Cover the pan for 15 to 20 minutes to roast the chicken from inside.
- Take the chicken out from oil and use the same pan to make curry.
Preparation of Curry:
- In a same pan of roasted chicken, add grated ginger garlic paste and saute for few minutes until it get aromatic and start changing it's color.
- Now add chicken marination paste and cook until it makes a perfect curry texture and release oil.
- Then add tomato cubes. Cover for 5 minutes to soften the tomatoes and mix it well with curry to make it smooth and blended with curry.
- Crushed the cripy brown onion with hands. (Don't make the paste)
- Add crushed brown onion in curry and mix it well.
- Pour water and mix well again.
- Cover for 10 to 15 minutes to make well cooked curry.
Preparation of Rice
- Soak the basmati rice for 15 to 30 minutes.
- Boil water in big pan and add whole garam masala (Cumin seeds: ½ Tsp, Cinnamon: 3", Fresh Coriander, Fennel Seeds: ½ Tsp, Bay leaves 3)
- Drain the water of soaked rice.
- Add in hot boiling water.
- Now add salt
- Gently mix.
- Cover for 3 minutes on high heat.
- Cook the rice 80% rest will be done on steaming
- Drain rice water using stainer.
Layering & Steaming
- In a curry pan, add boiled rice layer.
- Evenly squeeze fresh lemon on rice layer.
- Now make a mixture of milk and yellow food color (Saffron).
- Pour on all sides of rice. Evenly spread with spoon only at the first layer of rice.
- Now sprinkle brown onion and fresh coriander.
- Place the roasted chicken tikka pieces at top.
- In the middle, place the ignited coal on aluminium foil.
- Drizzle little oil on ignited coal to make it smoky.
- Cover the pan for 20 minutes on low/medium heat to make it steamy.
- After 20 minutes, remove the coal and mix the biryani.
Tasty and delicious "Chicken Tikka Biryani" is ready to serve.
Share this recipe with your family and friends. It would be great if you leave your feedback in the comment box. If you make this recipe at home then share a picture with the hashtag #hinzcooking.
Try it!! And Join Us
It’s a quick and easy Chicken Tikka biryani recipe that you can easily make at home for lunch and dinner and serve your family and friends. You can join our Facebook group of foodies to interact with other foodies!! At Hinz cooking, you can find more recipes related to breakfast, lunch, dinner, and teatime. Explore recipe collection to get your desired recipes.
How to Store and Freeze
How to Store biryani for a long time?
Yes, you can store biryani for 1 week in freezer. Pack the leftover biryani in an airtight container and place it in freezer. Make sure the biryani should be on room temperature while storing in a container. Don't freeze for more than a week as it's homemade and doesn't carry food preservatives.
How to reheat frozen biryani?
Take out from freezer, microwave for 3 to 4 minutes. Now shift to a pan, cover with lid, and heat up on stovetop on low heat for about 10 minutes. Make sure the flame and heat should be on the low side. Slow heating will add steam in the biryani and it will give you fresh taste.
Serving
What to serve with tikka biryani?
You can simply serve biryani raita and veg salad. It makes the best combination. If you want something more then go for Shami Kabab, pickle, or biryani sauce.
FAQ's
Why tikka biryani is smoky?
It's a charcoal smoke that adds bbq flavor in chicken and rice on steam. Due to this smoke, people love to eat chicken tikka biryani and that's the reason why it's trending with time.
What is the best rice for biryani?
Basmati rice is the best to make biryani. It's a long-grain rice with a tempting aroma. Here is the step-by-step direction to cook basmati rice for biryani.
If you don't have basmati rice then use jasmine rice.
You Might Like This
More Biryani Recipes
Mutton Biryani Recipe | White Biryani | Pakistani Chicken Biryani | Chicken Pulao Biryani Recipe | Best Biryani in Dubai | Hyderabadi Biryani | Chana Biryani | Sindhi Biryani
Chicken Tikka Biryani Recipe
Materials
- Preparation of Biryani Masala
- 2 tsp Garam Masala
- 1 tsp Red Chilli
- ½ tsp Garlic Powder
- ½ tsp Ginger Powder
- ½ tsp Cumin Powder
- ½ tsp Salt
- ⅓ tsp Black Salt
- ⅓ tsp Mango Powder Amchur
- Chicken Tikka Marination:
- 3 Chicken Tikka Pieces
- 1 Cup Yogurt – 1 Cup
- Chicken Tikka Curry:
- 1 tbsp Oil
- 2 tsp Grated Ginger garlic
- 2 tbsp Chicken marination paste
- 1 cup Tomatoes peeled
- 1 tbsp Brown Onion
- Preparation of Rice:
- 2 cups Rice
- Whole Garam Masala
- Cumin seeds: ½ Tsp, Cinnamon: 3″, Fresh Coriander, Fennel Seeds: ½ Tsp, Bay leaves 3
- Biryani Layering
- 1 pinch Yellow food color
- 100 ml milk
- 1 tsp Fresh Lemon Juice
- 2 cubes Ignited Coal for Smoke
Instructions
- Preparation of Biryani Masala:
- In a bowl, add homemade garam masala, then add red chili powder, garlic, ginger, and cumin powder along with salt, black salt, and mango powder (locally famous as Amchor powder).
- Give it a good mix.
- Marinate the Chicken:
- Mark the Chicken tikka pieces
- In a bowl, add yogurt and biryani masala.
- Mix it well to make it homogenous in texture.
- Now marinate chicken pieces for 30 minutes (minimum). Overnight marination can make the chicken delicious.
- Roasting/Pan-frying the Chicken
- In a pan, add oil and heat it up.
- Roast or shallow fry the chicken until it gets golden from all sides.
- Cover the pan for 15 to 20 minutes to roast the chicken from inside.
- Take the chicken out from the oil and use the same pan to make curry.
- Preparation of Curry:
- In the same pan of roasted chicken, add grated ginger garlic paste and saute for a few minutes until it gets aromatic and starts changing its color.
- Now add chicken marination paste and cook until it makes a perfect curry texture and releases oil.
- Then add tomato cubes. Cover for 5 minutes to soften the tomatoes and mix it well with curry to make it smooth and blended with curry.
- Crushed the crispy brown onion with my hands. (Don’t make the paste)
- Add the crushed brown onion to curry and mix it well.
- Pour water and mix well again.
- Cover for 10 to 15 minutes to make well-cooked curry.
- Preparation of Biryani Rice
- Soak the rice for 15 to 30 minutes.
- Boil water in a big pan and add whole garam masala (Cumin seeds: ½ Tsp, Cinnamon: 3″, Fresh Coriander, Fennel Seeds: ½ Tsp, Bay leaves 3)
- Drain the water of soaked rice.
- Add in hot boiling water.
- Now add salt
- Gently mix.
- Cover for 3 minutes on high heat.
- Cook the rice 80% rest will be done on steaming
- Drain rice water using a strainer.
- Layering & Steaming
- In a curry pan, add boiled rice layer.
- Evenly squeeze fresh lemon on the rice layer.
- Now make a mixture of milk and yellow food color (Saffron).
- Pour on all sides of rice. Evenly spread with a spoon only at the first layer of rice.
- Now sprinkle brow onion and fresh coriander.
- Place the roasted chicken tikka pieces at the top.
- In the middle, place the ignited coal on aluminum foil.
- Drizzle little oil on ignited coal to make it smoky.
- Cover the pan for 20 minutes on low/medium heat to make it steamy.
- After 20 minutes, remove the coal and mix the biryani.
- Tasty and delicious “Chicken Tikka Biryani” is ready to serve.
Video
Notes
- Marinating chicken for longer hours can make the chicken juicier and tasty.
- Avoid over roasting the chicken pieces.
- You can bake the chicken or also use the bbq chicken to make biryani.
- Don't add tikka chicken in curry.
- Avoid overcooking the rice during boiling.
- First, make a curry layer then place chicken at the top to make a smoke effect.
- Avoid opening the pan lid when the smoke is spreading.
Nutrition
Hinz
Chicken Tikka Biryani for Biryani Lovers and foodies to make at home.. Follow step by step video recipe!