Chicken Tikka Dum Biryani is an innovative twist to the authentic Dum Biryani, it has two of the best dishes in the world, chicken tikka and dum biryani. For this recipe, I prepped the chicken tikka from scratch, you can even use ready-made chicken tikka instead. This recipe is a perfect example of how you don't need fancy ingredients to make a feast. This recipe does require some pre-prep, but trust me it's the best dum biryani you'll ever have. Check out the step-by-step picture instructions and make sure you try it out. Do try this recipe and let me know in the comments section how it turned out.
INGREDIENTS:
For Chicken tikka:
- Boiled Chicken- 500 gms (I pressure-cooked the chicken along with some salt for 2 whistles, reserve the stock, we'll use it later)
- Salt- to taste
- Chicken masala- 2 tbsp
- Soya sauce- 1 tbsp
- Red chilli powder- 1 tsp
- Chaat masala- 1 tsp
- Oil- 2 tbsp
Other Ingredients:
- Rice- 500 gms (I'm using Zeeraga samba rice here)
- Oil- 3-4 tbsp
- Clives- 2 nos
- Cinammon- 2 1'' sticks
- Cardamom- 2 nos
- Bay leaf- 1 no
- Onion- 1 cup (chopped)
- Ginger garlic paste- 2 tbsp
- Tomatoes- 4-5 nos (medium sized, finely chopped)
- Biryani masala- 3 tbsp
- Curd- 2 cups
- Salt- to taste
- Boiled potatoes- 1 cup
- Boiled peas- 1/2 cup
For the layering:
- Milk- 1/2 cup+ yellow food colour (you can use saffron if available)
- Chopped mint leaves+ chopped coriander leaves- 1 cup
PROCEDURE:
- Take boiled chicken and shred it. Don't shred it too finely, just do it roughly. For such recipes, I mostly tend to use the pieces with bones, as they have lot more flavour than the boneless ones. Though this may not be the authentic way to make chicken tikka. But this way makes it more flavorful.
- Add some oil to a pan, once it gets hot. Add shredded chicken along with all the spices. Mix well and let it fry for a min. Add more oil if required. Switch off the flame once it gets a little crispy. Set it aside we'll use it later.
- Heat oil in a vessel, add the whole spices to it and allow it to splutter.
- Now add chopped onions and some salt and let it cook until translucent. Now add ginger garlic paste and saute well and fry for a min.
- Now add chopped tomatoes, red chilli powder and mix well. Cook it until the tomatoes turn soft.
- Now lower the flame and add curd to it. Lowering the flame before adding curd prevents splitting up and makes the dish creamy. After 2-3 mins, increase the flame and let it come to a boil.
- Now add boiled and chopped potatoes and boiled peas to it. Add and gently mix.
- Lastly, add dum biryani masala to it. I have used homemade biryani masala here. Click on the link below to get it's recipe:
- Let it cook for 4-5 mins on high flame until the mixture thickens up. Once the aqni is thick, lower the flame. Meanwhile, we'll cook the rice.
- Wash and soak rice for at-least 30 mins.
- Keep some water in a vessel with some salt and allow it to come to a boil. I used chicken stock instead of plain water, as it makes it more nutritious and flavourful.
- Now once it comes to a rolling boil, add rice and let it cook. Keep checking the rice in intervals.
- Drain the water from the rice once it is 70% done. The rest can cook on dum with the aqni.
- Now place a layer of rice, followed by layer of aqni masala, then a generous layer of chiken tikka and then top it with some chopped herbs and lastly, a dash of coloured milk on it. Repeat all the layers until you've used up all the masala and rice
. - Place an old iron tawa on the stove and place the biryani vessel over it. Cook on high flame for 5-6 mins. Lower the flame and let it dum for 10 mins. An indication that it's done is that the room will be filled with biryani aroma once it's ready. Switch off the flame and let it rest for 10 mins.
- There you go, Chicken Tikka Dum Biryani is ready. Serve right away along with Dahi ki chutney.
