Chicken Tikka Punjabi Biryani Recipe
Chunks of chicken breast cooked with cumin basmati rice & spices
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Ingredients
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Chicken Marinade
Rice and Cooking
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, garam masala, turmeric powder, salt, and lemon juice. Mix well.
- 2
Marinate the Chicken
Add the diced chicken breast to the marinade. Ensure that the chicken is well-coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Cooking the Biryani
- 3
Prepare the Rice
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.
- 4
- 5
Add Tomatoes and Chicken
Add the chopped tomato and green chilies to the pot. Cook for a few minutes until the tomatoes soften. Then, add the marinated chicken and cook until the chicken is cooked through, about 10-12 minutes.
- 6
Combine Rice and Chicken
Add the soaked and drained basmati rice to the pot. Pour in the water and stir gently to combine. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes.
- 7
Finishing Touches
Remove the pot from heat and let it sit, covered, for another 10 minutes. Fluff the biryani with a fork, then garnish with chopped cilantro and mint leaves before serving.
