Debarshi’s Chicken Tikka Biryani

A perfectly cooked rice and grilled chicken are the two pillars of this biryani recipe. Traditionally, to prepare Chicken Tikka Biryani, boneless chicken pieces are marinated in yogurt and spices and then cooked in clay oven. Debarshi simplified the process by grilling the chicken. He said that this biryani is inspired by the aromatic aromas of Awadh and banks of Ganga river. Contrary to other biryani recipes, this one is rather quick to prepare and tastes absolutely mouthwatering. I swear I have overeaten this biryani every time Debarshi has prepared it for us.

The preparation takes place in 3 parts – Grilling the Chicken, Cooking the Rice and the final part – Layering and Cooking the Rice and Chicken together. Sounds simple enough right? Well it is, if you follow the directions step by step.

Ingredients:

For the grilled chicken:

• Chicken Breasts - 3-4, cut in big even pieces
• Yogurt - 1 cup
• Tandoori Masala - 2 tablespoons
• Cumin Powder - 1 teaspoon
• Black Pepper Powder - 1 teaspoon
• Ginger Garlic Paste - 1 tablespoon
• Salt - to taste (about ½ teaspoon)
• Coriander Powder - 1 teaspoon
• Garam Masala - ½ teaspoon
• Red Chili Powder – ¼ teaspoon
• Turmeric Powder - ½ teaspoon
• Cooking Spray

For the Rice:

• Rice – 1 ½ cups of basmati, washed
• Cinnamon – 1-2
• Dry Red Chili – 2-3
• Black Cardamom - 2
• Green Cardamom – 3-4
• Cloves – 4-5
• Bay Leaves – 1-2
• Salt - 1 tablespoon 
• Lime – 1
• A piece of Muslin/ Cheese cloth

For the final layering:

• Milk – ½ cup
• Food color – Red, Orange or both (2-3 pinches of each)
• Ghee – 1 cup
• Cinnamon – 1-2 
• Dry Red Chili – 2-3
• Black Cardamom - 2
• Green Cardamom – 3-4
• Cloves – 4-5
• Bay Leaves – 1-2
• Star Anise – 1-2 
• Mace – 1 blade 
• Mint - a handful, washed and chopped
• Cilantro - a handful, washed and chopped
• Red Onion - about ½ cup, finely chopped 
• Green Chili – 2-3, finely chopped
• Nutmeg – ½ 
• Kewra Water - 2 teaspoons 
• Rose Water - ½ teaspoon

Tip: The total quantity of Mint, Cilantro, Red Onion and Green Chili should be about a cup.

Directions:

Part 1 – Grilling the Chicken:

• Cut the chicken breasts in big even pieces for an even cooking. 
• Marinate the chicken with the yogurt and spices.
• Refer to the Tandoori Chicken recipe to grill and cook the chicken. 
• Once grilled, cut the chicken into bite size pieces. 
• Mix with the leftover marinade and keep it aside.

Part 2 – Cooking the Rice:

• Boil water in a big pot.
• In a muslin cloth tie the whole spices (Cinnamon, Dry Red Chili, Black and Green Cardamoms, Cloves and Bay Leaves). Add in the pot.
• Add the Salt. 
• Squeeze the juice of the Lime in the pot and add the peel as well. 
• Add the washed Rice in the pot, it will take about 5-7 minutes to cook up to 75%. Press to check, if the Rice has doubled in size but is not breaking easily then it is done for the next step. Strain and run under cold water to prevent any further cooking from residual heat. Discard all the whole spices and the lime peel.

Part 3 – Layering and Final Cooking:

• Mix the food color in the Milk and set it aside. If using more than one color use only ¼ cup of milk for each.
• Take a small pan, add 2 tablespoons of Ghee, the whole spices (Cinnamon, Dry Red Chili, Black and Green Cardamoms, Star Anise, Mace, Cloves and Bay Leaves). 
• Start layering in a heavy bottomed pot. Add a layer of rice, followed by the chopped herbs, then chicken.
• Make the 2nd layer - Rice, chopped herbs mix, freshly grated Nutmeg powder, 1 teaspoon Ghee. 
• Repeat two more times making 3rd and 4th layers.
• The top layer should be Rice followed by chopped herbs, freshly grated Nutmeg powder and 1 teaspoon Ghee. 
• Finally drop spoonfuls of colored milk at a few places, do not sprinkle it all over because we want a few places of white rice. 
• Sprinkle the Kewra water and Rose water. 
• Cover and cook on the lowest heat till you get the aroma of cooked biryani (about half an hour).
• Serve hot and enjoy!

Love Biryani/ Pulao? Try these recipes as well:

• Awadhi Mutton Biryani
• Paneer Alu Pulao (Rice with Fresh Cheese and Potato)
• Matar Pulao (Yellow Rice with Peas)
• Jeera Rice (Rice flavored with Cumin Seeds)
• Shahi Pulao (Indian Jeweled Rice)