Description
A delicious fusion dish combining the smoky flavors of chicken tikka with fragrant basmati rice.
Ingredients
Scale
- 500g chicken, cut into pieces
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 onions, sliced
- 2 cups basmati rice
- 4 cups water
- 2 tablespoons ghee or cooking oil
- Salt to taste
- Fresh cilantro and mint leaves for garnish
Instructions
- Marinate the chicken by combining it with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Cover it and let it sit for at least 30 minutes.
- Heat ghee or oil in a large pot over medium heat and sauté sliced onions until golden brown, about 10-15 minutes.
- Add the marinated chicken to the pot and cook for 7-10 minutes or until no longer pink.
- Bring 4 cups of water to a boil in a separate pot and cook the basmati rice until about 70% done, around 5-7 minutes. Drain and set aside.
- Layer the chicken mixture with the partially cooked rice in the pot, cover tightly, and cook on low for 20-25 minutes.
- Fluff the biryani gently with a fork, garnish with cilantro and mint leaves, and it’s ready to serve!
Notes
Serve hot with raita or salad. Can be stored in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 70mg
Keywords: Chicken Tikka, Biryani, Indian Cuisine, One-Pot Meal