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!
Servings Prep Time
4people 1hr
Cook Time Passive Time
30mins 10mins
Servings Prep Time
4people 1hr
Cook Time Passive Time
30mins 10mins
Ingredients
For the chicken tikka
For the Biriyani
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!