The Best Chicken Tikka Biryani

Ingredients

• 1 pound chicken - cut into 2" Chunks
• 1/8 tsp saffron (optional)
• ¼ cup Mint leaves
• 2 Tbsp ghee (separated)
• 1/2 cup fried onions (homemade or store bought)
• Marinade
• 1/4 cup Greek yogurt
• 1/2 tsp cayenne pepper
• 1/2 tsp kasoor methi (powdered or crushed with a mortar and pestle)
• 1 tsp garam masala
• 1 tsp grated garlic / garlic paste
• 1 tsp grated ginger / ginger paste
• 1/2 tsp salt
• 1 Tbsp lemon juice
• 2 Tbsp grated beet or few drops of red food coloring (optional)
• Tikka Masala
• 2 Tbsp Oil
• 1 Bay leaf
• 1 one inch piece of cinnamon
• 2 green cardamom pods
• 2 Cloves
• 1 Tbsp garlic paste or grated garlic
• 1 tsp ginger paste (or grated ginger)
• 1/2 cup tomato sauce
• 1/2 cup yogurt (whisked well)
• 1.5 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1 Tbsp grated beet or a few drops of red food coloring (optional)
• 1/4 cup fried onion
• 1/2 cup water
• ½ tsp kasoori methi
• Parcooked Rice
• 2 cups aged long-grain basmati rice
• 1/2 tsp salt (or to taste)
• 1 tsp ghee
• 2 green cardamom pods

Instructions

2. In a large bowl, mix all the marinate ingredients together.
3. Add the chicken pieces and ensure that each piece is well coated in the marinade.
4. Marinade the chicken in the refrigeration for at least 30 minutes and upto 12 hours. The longer you marinade, the better the flavor and texture.

6. In a pan, heat oil on medium heat. When it shimmers, add the bay leaf, cloves, cardamon, and cinnamon. Then add the turmeric, ginger and garlic. Stir and let cook for about 20 to 30 seconds.

7. Add the tomato sauce and cook until the oil separates and rises to the top, about 5 minutes. You are looking for little puddles of oil floating on top of the tomato sauce.

8. Whisk the yogurt with a fork or a whisk and add it to the pan along with the red chili powder, grated beet (or food coloring), garam masala, and fried onions. Mix well. Cook for about 2 minutes.

9. Add 1/2 cup of water. Cook for about 5 more minutes until the oil rises to the top.

10. Add the broiled chicken to the masala and let cook for 5 more minutes.
12. Bloom saffron in a small bowl by adding 2 ice cubes to the saffron or add 2 Tbsp of hot milk.
14. Rinse the rice until the water runs clear (at least three times) and soak in 4 cups of water for 20 to 30 minutes. Drain.
15. In a large saucepan, bring 4 cups of water to a boil. Add salt, cardamom pods, and ghee. Wait until the water is at a rolling boil before adding the rice. Add the soaked rice and immediately set a timer for 7 minutes. This will cook the rice to about 80% to 90% done. You can test this by taking a grain of rice and pressing down on it. The sides should mush but the center should break.
16. Immediately drain the rice using a colander or large strainer and gently transfer the rice to a plate or sheet pan. Spread it out as much as possible with a fork to prevent clumping and allow to cool.
18. Set the oven to broil and preheat for 10 minutes.
19. Transfer the marinated chicken cubes to a baking tray. You can optionally use skewers.
20. Broil for 5 to 6 minutes until the chicken is cooked through
22. Assembly for the final steaming (dum)
23. In a heavy bottomed pot with a lid (I like to use my Dutch oven), add 1 tsp of ghee and 1 Tbsp of water. Mix and swirl that around with a spoon to ensure the mixture is evenly distributed around the buttom of the pan.

24. Layer the biryani. The number of layers are up to you. For this one, I started with half the rice, then layer all of the chicken tikka masala, about half the mint leaves, half the onions. Then add the remaining rice. Drizzle the bloomed saffron water (or milk) and the ghee. Add the remaining onions and mint leaves.

25. Cover the pot tightly with foil, then add the lid for a tight seal that will hold all the steam in.
26. For a gas stove, heat the pot on high for two minutes then lower the heat to medium-low for 15 minutes. On an electric stove, heat the pot for 20 minutes under medium heat.
27. Serve immediately.

Nutrition

• Calories: 362
• Carbohydrates: 43
• Protein: 17
• Fat: 13
• Saturated Fat: 5
• Polyunsaturated Fat: 2
• Monounsaturated Fat: 4
• Trans Fat: 0.02
• Cholesterol: 50
• Sodium: 489
• Potassium: 374
• Fiber: 2
• Sugar: 2
• Vitamin A: 250
• Vitamin C: 3
• Calcium: 59
• Iron: 1