Description
A flavorful and aromatic Chicken Tikka Biryani made with tender marinated chicken, basmati rice, and a blend of spices, cooked together in one pot to create a delicious, hearty meal in just 40 minutes.
Ingredients
Scale
Chicken Marinade and Spices
- 2 chicken breasts, cubed
- 2 tablespoons tikka masala paste
- 1/2 cup yogurt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt to taste
Rice and Vegetables
- 2 cups basmati rice
- 1 onion, sliced
Liquids
- 2 cups chicken broth
Garnish
- Fresh cilantro for garnish
Instructions
- Sauté the onions: In a large pot, heat some oil over medium heat and sauté the sliced onions until they are golden brown and fragrant, about 5-7 minutes. This step adds a deep, sweet flavor to the biryani base.
- Cook the chicken: Add the cubed chicken breasts to the pot with the onions. Cook on medium-high heat until the chicken pieces are browned all over, about 5-7 minutes. This helps to lock in the juices and develop flavor.
- Add the spices and yogurt: Stir in the tikka masala paste, yogurt, ground cumin, ground coriander, and salt. Mix well to coat the chicken and onions evenly. Cook for 3-4 minutes to allow the spices to blend and the yogurt to thicken slightly, creating a rich sauce.
- Simmer the broth: Pour in the chicken broth and bring the mixture to a gentle simmer. This liquid will cook the rice and infuse it with the savory flavors of the chicken and spices.
- Cook the rice: Add the basmati rice to the pot, stirring to combine. Cover the pot with a tight-fitting lid and cook on low heat for about 20 minutes, or until the rice is tender and the liquid is fully absorbed. Avoid lifting the lid during cooking to ensure proper steaming.
- Garnish and serve: Once cooked, fluff the biryani gently with a fork to separate the grains. Garnish with freshly chopped cilantro and serve immediately for a warm, comforting meal.
Notes
- Using aged basmati rice ensures fluffy and separate grains in the biryani.
- Marinate the chicken with tikka masala paste and yogurt for extra tenderness and flavor if time permits.
- Adjust salt and spice levels according to your taste preference.
- For a richer flavor, you can add a pinch of saffron soaked in warm milk before cooking the rice.
- Leftovers can be refrigerated and gently reheated; avoid overcooking to keep the chicken juicy.
