Chicken tikka biriyani

Chicken tikka biriyani is my take on a guilt free biriyani. An easy one pot, low fat yet lip smacking solution to your dieting problems. Simple homemade chicken tikkas and a scrumptious aromatic rice create sheer magic!  

Hello hello!! A brand new year, new hopes and plans but the same old me! I want to take this moment to thank each and everyone of you for visiting me last year, for your encouraging comments and so much love. Being a blogger is pretty narcissistic coz at the end of the day you spend all the time talking about yourself. Sadly enough I do the same. Therefore, its especially endearing when I see you guys actually reading my ramblings, feeling where I come from and always letting me know you connect with my dinner stories.

This new year, I don’t have much to say except that I might be changing the recipes a bit. For now, you will definitely see some healthy takes on my usual food, desserts will make a come back on the blog coz little miss sunshine D has come to enjoy them now and I might cut back on the stories. More coz of a lack of time more than anything else, but that’s the plan for now.

Coming to this chicken tikka biriyani, well it happened on New Year Eve and I finally got around to posting it. I think  that goes on to say how much I really need to manage time better, right? So, what’s this chicken tikka biriyani you ask? Well, its exactly what it sounds it. Its a dum biriyani with homemade chicken tikka instead of the usual marinated chicken.

As you must know by now, if it was the last day of my life or I was on the death row, I would choose to eat Hyderabadi chicken dum biriyani as my dying wish. if you haven’t had it yet, you are losing out! As I said in my post, “Hyderabadi chicken dum biriyani is a perfect one pot meal of saffron scented Basmati rice, tender succulent chicken cooked on “dum” till everything becomes one tasty pot of heaven!”

Chicken tikka biriyani, an easy one pot guilt-free take on classic that could well be my latest fad that’s bound to last the year. 

Sounds alluring? Well, this chicken tikka biriyani is that except its way easier and quicker. For one thing you dont have to fry a gallon of onions or grind a masala with 20 different things or marinate the chicken overnight. The chicken tikka can be made with as many or as little ingredients as you wish. I for one, keep it really simple. 1 handful of pantry staples and you have perfect chicken tikka in no time (well an hour of marination compared to at least overnight marination). Grill for 10 mins and done! 

The rice itself is too simple to make. Follow the recipe as is and you will be rewarded with a quick one pot meal that is perfect for weeknights and weekends alike. Whether you are serving this to your family, guests or have a home alone evening planned, this chicken tikka biriyani suits every occasion. The rice is perfectly separated, long grained, fragrant from the whole spices quintessential to Indian cuisine, loaded with birrizza or golden fried onions, some fresh green peas and the succulent, superlative chicken tikka.  

Result? Imagine opening up the lid, lifting off that piece of foil and do you what happens?? 

Wishing everyone the best of everything this year. 

Xo,

S.

Print Recipe

Chicken tikka biriyani

An easy one pot, low fat yet lip smacking solution to your dieting problems. Simple homemade chicken tikkas and a scrumptious aromatic rice create sheer magic!

Prep Time

1 hr

Cook Time

30 mins

Passive Time

10 mins

Servings

people

Ingredients

For the chicken tikka

• 2 full chicken breats cut into tikka sized cubes, 1.5 inch
• 2 tbsp yogurt
• 1 tbsp cream
• 2 tsp ginger garlic green chili paste , freshly made
• 1 tbsp mustard oil
• 1 tbsp Kashmiri red chicli powder , adjust as per preference
• 1 tbsp kasure methi or dried fenugreek powder dry toasted and crushed
• 1 tsp Tandoori masala powder , I use Everest or MDH brand, readily available in most Indian or Asian aisles in supermarkets or stores
• 1/2 tsp garam masala
• 1/4 tsp Black pepper powder

For the Biriyani

• 1.5 cups basmati rice long grained and premium quality
• 1 inch cinnamon stick
• 2-3 cloves
• 2 green cardamom
• 1 star anise
• 4-5 black peppercorns
• 4 large Red onion sliced very thin
• 1 tsp kewra essence (pandanus flower extract available in Indian, Persian stores easily)
• a pinch of saffron , soaked in 2 tbsp of luke warm milk
• 1 cup coriander and mint leaf freshly chopped
• 1 tbsp ghee or clarified butter

Prep Time 1 hr Cook Time 30 mins Passive Time 10 mins Servings people Ingredients For the chicken tikka 2 full chicken breats cut into tikka sized cubes, 1.5 inch 2 tbsp yogurt 1 tbsp cream 2 tsp ginger garlic green chili paste , freshly made 1 tbsp mustard oil 1 tbsp Kashmiri red chicli powder , adjust as per preference 1 tbsp kasure methi or dried fenugreek powder dry toasted and crushed 1 tsp Tandoori masala powder , I use Everest or MDH brand, readily available in most Indian or Asian aisles in supermarkets or stores 1/2 tsp garam masala 1/4 tsp Black pepper powder For the Biriyani 1.5 cups basmati rice long grained and premium quality 1 inch cinnamon stick 2-3 cloves 2 green cardamom 1 star anise 4-5 black peppercorns 4 large Red onion sliced very thin 1 tsp kewra essence (pandanus flower extract available in Indian, Persian stores easily) a pinch of saffron , soaked in 2 tbsp of luke warm milk 1 cup coriander and mint leaf freshly chopped 1 tbsp ghee or clarified butter

Instructions

For the chicken tikka

1. Start by mixing all the ingredients in a bowl. Mix well. Now clean and wipe off the chicken pieces. Salt the pieces well and coat it in the marinade. Taste the marinade before coating the chicken to make sure the salt and taste is as per your preference. I typically also add a little lime juice to the marinade.
2. Mix the chicken in the marinade till it coats all the pieces. The marinade will be thick. Cover and keep in the refrigerator for at least an hour.
3. While the rice is cooking, pre heat the grill. Skewer the chicken pieces , discarding any extra marinade. Grill the chicken pieces, basting at least twice with more mustard oil/ melted butter. It takes approximately 10-12 mins to be done. Remove and let the meat rest.

SIDE PREPARATIONS BEFORE COOKING THE RICE:

1. While the chicken is marinating,do these: 1. Measure,clean and soak the rice for 30 mins. 2. Make the birrizza: Fry the sliced onions in oil and low heat till golden brown. Drain on tissue and let it rest. 3. Make Saffron Milk : Slightly roast and crush the saffron strands and put them in lukewarm milk. It gives the biryani distinct flavor and orangey- yellow streaks. Keep it aside.

FOR THE RICE:

1. In a large pan, bring surplus water to boil. Take a piece of soft clean cotton cloth, add all the whole spices mentioned and make a bundle of it. Now drop this in the water, add a dollop of ghee, salt and let it come to a full boil. Add the rice and let it cook just till half done. It should be grainy. And please do not over cook the rice.Now drain out the water.
2. In a large dutch pot or heavy cauldron with a tight fitting lid, heat the ghee. Add the whole spices and the fried onion. Optional, I also sauteed some fresh green peas.
3. Now gently add the rice over the fried onions in one layer. Dont press on it. The rice should be fluffy!
4. Top the rice with the chopped herbs , saffron milk, kewra essence. Finally layer the cooked chicken tikka on the rice and drizzle the juice collected from grilling the chicken (and while resting) on the rice.
5. Add an aluminium foil tightly over the pot and close the lid. Now, put this over a heated skillet or tawa. Cook on high for 2 mins, then reduce to the lowest and cook for ten minutes.
6. Turn off the flame and let it sit for 10 mins. Open the pot and give the rice a gentle fluffing. While serving, ensure you get all the layers together. Serve hot with a simple yogurt raita. Enjoy!

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