Smoky Chicken Tikka Biryani is one of the best recipe it is a season of comfort and warmth, and what better way to cozy up in winter than with a plate of hot smoky chicken biryani? Tikka biryani is not just a meal; it’s a feast combining the best flavors of both tikka and biryani. So, let’s get started.

All the ingredients and instructions that you would need to make this awesome biryani are mentioned below.

Ingredients
For Chicken Marinade:

⅓ cup of yogurt (dahi)
750g of chicken tikka pieces
1 teaspoon of red chili powder (lal mirch)
1 teaspoon cumin powder (jeera powder)
½ teaspoon of turmeric powder (haldi)
½ tablespoon of Kashmiri red chili powder ( Kashmiri lal mirch)
1 teaspoon of coriander powder (dhania powder)
½ teaspoon of garam masala powder
1 teaspoon salt (namak)
⅛ teaspoon of orange food color (zarda ka rang)
1 tablespoon tandoori masala
2 tablespoons green chili paste (hari mirch ka paste)
1 tablespoon ginger garlic paste (adrak lehsun paste)
2 tablespoons lemon juice
3- 4 tablespoons of cooking oil or mustard oil (sarson ka tel)

Table of Contents

For Smoky Flavor:

1 small piece of charcoal
1 teaspoon of ghee

For Biryani Masala:

1/3 cup of cooking oil
1 star anise (badyan ka phool)
2 cinnamon sticks (darchini)
2- 3 cloves (laung)
2-3 green cardamom (green elaichi)
2 bay leaves (tez patta)
8- 10 black peppercorns (sabut kali mirch)
2 medium sliced onions (pyaz)
2 medium chopped tomatoes (tamatar)
½ tablespoon red chili powder (lal mirch powder)
½ turmeric powder ( haldi powder)
1 tablespoon coriander powder (dhania powder)
1 tablespoon crushed roasted cumin seeds (jeera)
2 teaspoons Kashmiri red chili powder (Kashmiri lal mirch)
½ tablespoon or to taste salt (namak)
2 tablespoons tandoori masala
3 tablespoons of lemon juice
½ water or as required
½ cup whisked yogurt (dahi)
2 tablespoons of freshly chopped coriander(dhania)
2 tablespoons of freshly chopped mint leaves (pudina)
7- 8 dried plums (aloo Bukhara)

Eid Special Smoky Chicken Tikka Biryani Recipe By Food Fusion

5- 6 green chilies ( hari mirch)
1- 2 tablespoons of fried onion (pyaz)

For Biryani Rice:

500g Basmati rice, soaked for 30 minutes
5- 6 cups of water
1-2 bay leaves
2-3 green cardamom pods
2- 3 cloves
Salt to taste
Boil the rice until it’s 70% cooked. Drain water and set aside.

Instructions: For Chicken Marinade:

In a large bowl, add all the ingredients for the chicken marinade and mix well.

Make cuts of chicken pieces and mix them well in the marination and make sure all chicken pieces are well coated. Let it marinate for 4-5 hours in the refrigerator or overnight for the best flavor. See also related at biryani recipe

Now in a wok, add cooking oil and marinated chicken with the remaining marinade and cook for 8 to 10 minutes on medium flame. Cover with a lid and let it cook for another 8 minutes. Do not stir while cooking because we want all the spices and masala to stick to the chicken pieces.

Now cook on high flame for 5-6 minutes until the oil separates. Flip the chicken pieces and cook for another 5-6 minutes. Add freshly chopped coriander and mint leaves and let it simmer for a few more minutes.
Heat a small piece of coal on an open flame until it’s red hot.

Place a small bowl in the center of the wok and put that heated coal in it.

Now pour one teaspoon of ghee over the charcoal and tightly cover the wok with the lid. Allow the chicken to absorb the smoke for the next 4 to 5 minutes and set aside.

Smoky Chicken Tikka Biryani:

In a large pot, heat cooking oil and add anise star, cinnamon sticks, cloves, green cardamom pods, bay leaves, and black peppercorns and mix well and cooked Smoky Chicken Tikka Biryani.

Add sliced onions and fry them until golden brown.

Add chopped tomatoes and mix them.
Next add red chili powder, coriander powder, turmeric powder, Kashmiri red chili powder, cumin seeds, tandoori masala, lemon juice, and salt, and let it cook for a few minutes.

Now add water, cover, and cook for at least five more minutes on low flame.
On the same low flame add yogurt, coriander, and mint leaves and mix well.
Add green chilies, and dried plums and mix well, and separate half of the gravy for later use.
In the remaining gravy add fried onion, coriander, and mint leaves.
Now add a layer of half the quantity of boiled rice, reserved gravy, and another layer of remaining boiled rice.

Use a skewer to make holes in the layers of rice and add orange food color (mixed with kewra water).
Lastly, put all the fried chicken tikka pieces on top, add fried onions, and let it steam cook on low flame for 18 to 20 minutes until the rice is fully cooked and aromatic.

Once cooked gently fluff the biryani and make sure not to break the rice.
Serve hot with raita and salad.

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