Chicken Tikka Biryani

112Min

6Servings

685Cal

MediumLevel

Gluten freehalal

#biryani#chicken#indian#rice#spicy

Equipment

mixing bowl

mixing spoon

frying pan

stove

spatula

air fryer

tongs

cooking pot

colander

pot lid

Ingredients

Chicken Marinade

chicken (raw)

1000 g

ginger garlic paste

15 g

yogurt

250 g

salt

10 g

red chilli powder

5 g

cumin powder

3 g

coriander powder

3 g

food color

1.5 g

garam masala powder

3 g

lemon juice

30 ml

oil

110 ml

Akhni Yoghurt Mix

yogurt

250 g

red chilli powder

3 g

salt

10 g

garam masala powder

3 g

Akhni

onion (sliced)

300 g

tomato purée

30 ml

shahzeera seeds

3 g

green cardamom

3 pcs

Rice

shahzeera seeds

3 g

rice

750 g

salt

10 g

Instructions

Marinate the chicken

Mix all marinade ingredients with chicken pieces and let it rest.

30 mintimer 30 min

Make sure all chicken pieces are evenly coated with marinade

Prepare the Akhni yoghurt mix

Combine yogurt with spices for the akhni layer.

5 min

Prepare the Akhni base

Sauté onions, add tomato purée and whole spices.

10 minMedium heattimer 8 min

Airfry the marinated chicken

Cook chicken in air fryer until charred edges appear.

20 min180°Ctimer 20 min

Flip chicken halfway through cooking for even browning

Boil the rice

Cook rice with whole spices until 70% done.

12 minHigh heattimer 12 min

Layer and cook the biryani

Layer rice, chicken, akhni and yoghurt mix. Steam until fully cooked.

25 minLow heattimer 25 min

Rest and serve

Let biryani rest, then fluff and serve hot.

10 mintimer 10 min

Original recipe

InstagramRecipe by @zaraa.eats

Storage

Fridge: 2 days

Freezer: 60 days

Reheat: Microwave 3-4 minutes or pan on medium heat

Store rice and chicken separately for best texture when reheating

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