Beetroot Chicken Tikka Masala Biryani Recipe – Authentic Indian Flavor

Last Updated on 5 months ago by Neha Deshmukh

Beetroot Chicken Tikka Masala Biryani Recipe – Authentic Indian Flavor

Hey everyone! If you’re anything like me, you love a good biryani. It’s the kind of dish that just feels special, perfect for gatherings, celebrations, or even just a cozy weekend meal. I’m so excited to share my take on this classic – a vibrant Beetroot Chicken Tikka Masala Biryani. The beetroot adds a beautiful color and subtle sweetness that takes it to another level. Trust me, you’ll want to make this!

Why You’ll Love This Recipe

This isn’t your average biryani. We’re layering in the rich flavors of Tikka Masala with tender, marinated chicken, and a gorgeous hue from beetroot. It’s a feast for the eyes and the stomach! Plus, the “dum” cooking method (sealing and steaming) locks in all the aromas and creates incredibly fluffy rice. It’s a little bit of effort, but honestly, the results are SO worth it.

Ingredients

Here’s what you’ll need to create this masterpiece:

• 1 pound chicken
• 2 cups basmati rice
• ¼ cup mint leaves
• ½ cup fried onions
• ¼ cup Greek yogurt
• ½ tsp cayenne pepper
• ½ tsp kasoor methi (dried fenugreek leaves)
• 1 tsp garam masala
• 1 tsp garlic paste
• 1 tsp ginger paste
• ½ tsp salt
• 1 Tbsp lemon juice
• 2 Tbsp grated beet or red food coloring
• 2 Tbsp oil
• 1 bay leaf
• 1 inch piece cinnamon stick
• 2 green cardamom pods
• 2 cloves
• ½ cup tomato sauce
• ½ cup yogurt
• 1 ½ tsp garam masala
• ½ tsp turmeric
• ½ tsp red chili powder
• ½ tsp kasoori methi
• 2 Tbsp ghee
• ⅛ tsp saffron

Ingredient Notes

Let’s talk ingredients! A few things can really make or break a biryani, so here are my tips:

• Beetroot: Don’t be scared to use beetroot! It gives the chicken a lovely color and a subtle sweetness. If you’re not a fan, a couple of tablespoons of red food coloring will work just as well.
• Basmati Rice: Quality matters here. Look for aged basmati rice – it’s longer-grained and less likely to get mushy. I usually rinse my rice several times until the water runs clear.
• Ghee vs. Oil: Ghee adds a wonderful richness and aroma. If you don’t have ghee, you can use oil, but ghee really elevates the flavor.
• Kasoor Methi: This dried fenugreek leaf has a unique, slightly bitter flavor that’s essential in Indian cooking. It adds a depth you won’t get from anything else.
• Tikka Masala Spice Blend: Regional variations exist! Feel free to adjust the chili powder and garam masala to your liking. Some families add a touch of amchur (dried mango powder) for tanginess.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a bowl, combine the chicken with yogurt, ginger-garlic paste, lemon juice, salt, cayenne pepper, turmeric, red chili powder, 1 tsp garam masala, and the grated beetroot (or food coloring). Mix well and let it marinate for at least 30 minutes, or up to 12 hours in the fridge. The longer, the better!
2. Broil the Chicken: Preheat your broiler. Spread the marinated chicken on a baking sheet and broil for 5-6 minutes, or until cooked through. Set aside.
3. Make the Tikka Masala: Heat oil in a heavy-bottomed pot. Add the bay leaf, cinnamon stick, cardamom pods, and cloves. Let them sizzle for a minute until fragrant. Add the tomato sauce, yogurt, ½ tsp garam masala, kasoori methi, and salt. Cook until the oil starts to separate from the masala. Add the broiled chicken and mix well.
4. Par-Cook the Rice: In a separate pot, cook the basmati rice with cardamom and ghee until it’s about 80% done. It should still have a slight bite to it. Drain the rice and set aside to cool.
5. Layer the Biryani: Now for the fun part! In a heavy pot (Dutch oven works great), layer half of the par-cooked rice, then all of the chicken masala, followed by the mint leaves, fried onions, and a sprinkle of saffron. Repeat the layers with the remaining rice.
6. Dum Cooking (Steaming): Seal the pot tightly with a layer of foil, followed by the lid. Place the pot on low heat and steam for 15-20 minutes. This is where the magic happens!
7. Fluff and Serve: Gently fluff the biryani with a fork. Serve hot with raita (yogurt dip) and a fresh salad.

Expert Tips

• Don’t overcook the rice! It will continue to cook during the steaming process.
• Using a heavy-bottomed pot is crucial to prevent sticking and ensure even cooking.
• Be patient with the “dum” cooking. Resist the urge to lift the lid!

Variations

• Vegan Adaptation: Swap the yogurt and ghee for plant-based alternatives. Coconut yogurt and vegan ghee work beautifully.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of cayenne pepper and red chili powder. My friend, Priya, always adds a pinch of sugar to balance the spice.
• Festival Adaptations: This biryani is perfect for special occasions like Eid or Diwali. My family always makes a huge batch for Diwali!

Serving Suggestions

Biryani is a complete meal on its own, but it pairs wonderfully with:

• Raita (yogurt dip)
• Mirchi ka Salan (chili curry)
• A simple onion and cucumber salad

Storage Instructions

Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

1. What type of rice is best for biryani and can I use other varieties?

Basmati rice is the gold standard for biryani. Its long grains and delicate flavor are perfect. You can use other long-grain rice, but the texture won’t be quite the same.

2. Can I marinate the chicken for longer than 12 hours?

Yes, you can! Marinating for up to 24 hours will result in even more tender and flavorful chicken.

3. How can I achieve a smoky flavor in the biryani without a traditional dum oven?

Place a small steel bowl filled with a piece of burning charcoal in the center of the biryani pot, drizzle a teaspoon of ghee over the charcoal, and immediately seal the pot. The smoke will infuse the biryani with a lovely smoky flavor. Be careful when handling hot charcoal!

4. What is kasoor methi and can I substitute it with something else?

Kasoor methi is dried fenugreek leaves. It has a unique flavor that’s hard to replicate. If you absolutely can’t find it, you can try a pinch of dried oregano, but it won’t be the same.

5. My biryani rice is sticking to the bottom of the pot – what am I doing wrong?

Make sure you’re using a heavy-bottomed pot and that the heat is on low. Also, ensure there’s enough liquid in the pot. A little ghee at the bottom can also help.

6. Can I make this biryani ahead of time?

You can prepare the chicken masala and par-cook the rice ahead of time. However, it’s best to assemble and “dum” cook the biryani just before serving for the best flavor and texture.

Enjoy! I hope this Beetroot Chicken Tikka Masala Biryani becomes a new favorite in your kitchen. Let me know how it turns out in the comments below!