Chicken Tikka Biryani
For Chicken Marinade
For Chicken Tikka
For Biryani Gravy
For Rice
For Layering & Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Marinate Chicken
In a bowl, combine 750g chicken with 1 tsp red chili powder, 1/2 tsp turmeric powder, 2 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp black pepper powder, 2 tsp chaat masala powder, 4 tsp ginger-garlic paste, 1/2 cup curd, juice of 1 lemon, and 1 tsp salt. Mix thoroughly. Add a pinch of orange food color and mix again. Cover and let it for .
Cook Marinated Chicken
Heat 1/4 cup oil in a pan over low-medium flame. Add the chicken along with all the marinade. Mix well with the oil. Cover and cook on low flame for . After , stir the chicken to prevent sticking. Continue cooking until the chicken is about 80% done and has released its juices. Increase flame to full and stir continuously until the chicken is dry and coated with the masala. Turn off the flame.
Prepare Biryani Gravy Base
In a separate kadhai, heat 1/2 cup oil. Add 2 pcs cinnamon stick, 2 pcs clove, 2 pcs small cardamom, 1/2 tsp cumin seeds, 2-3 pcs bay leaves, 1/4 tsp whole black pepper, and 2 pcs large cardamom. for until fragrant. Add 2 medium-sized sliced onions and for until golden brown. Add 2-3 tbsp ginger-garlic paste and a little water to prevent burning. Mix well.
Add Spices and Sauté
Add 1 tsp red chili powder, 1/2 tsp cumin powder, and 2 tsp coriander powder. Mix thoroughly. Add 3 pcs crushed green chilies and a little water (from the chicken marinade bowl) to the mixture. Set flame to medium and until the spices are well cooked and oil starts to release.
Add Curd and Cook Gravy
Lower the flame. Add 3/4 cup curd and 1/2 tsp salt. Mix well with the spices. Increase flame to medium and until the curd is fully incorporated, and the oil separates from the masala.
Combine Chicken with Gravy
Add the previously cooked chicken tikka pieces to the prepared gravy. Mix thoroughly until the chicken is well coated with the gravy. Turn off the flame.
Smoke the Chicken Gravy
Place a small steel bowl in the center of the chicken gravy. Place a burning charcoal piece in the bowl. Immediately pour 1 tsp oil or ghee over the charcoal to create smoke. Cover the pan tightly to trap the smoke and infuse the smoky flavor for . After , remove the cover and carefully remove the charcoal piece and the bowl. Cover the pan again.
Prepare Water for Rice
In a large pot, add 2-3 liters of water. Add 2 pcs small cardamom, 4-5 pcs clove, 1 small pc cinnamon stick, 2 pcs bay leaves, 3 tbsp salt (water should taste salty), and 2 tbsp oil. Stir well. Cover the pot and bring the water to a rolling boil over full flame.
Cook Basmati Rice
Once the water is boiling, add 750g basmati rice (which has been washed and soaked for ). Stir gently. Cover and cook on full flame for until the rice is 80% cooked (it should break easily when pressed). Turn off the flame and drain all the water from the rice using a colander.
Assemble Biryani Layers
In a clean, heavy-bottomed pan, spread a little oil (from the chicken cooking) at the bottom. Create the first layer by spreading a portion of the cooked basmati rice evenly. Top with some chopped coriander leaves and fried onions. Then, add a layer of the chicken tikka gravy pieces, spreading them evenly. Repeat with a second layer of rice, followed by coriander leaves, fried onions, and chicken tikka gravy. Finally, add the third and last layer of rice.
Add Final Toppings
On the top layer of rice, sprinkle chopped coriander leaves and fried onions. Drizzle a pinch of food color (dissolved in water) over the rice for vibrant color. Finally, drizzle 1 tsp ghee over the top for added moisture and aroma. Cover the pan tightly and seal the vent hole in the lid.
Dum Cook the Biryani
Place the covered biryani pan on a gas oven. Cook on full flame for . After , place the pan on a tawa (griddle) and lower the flame to very low. Continue to dum cook for until the rice is fully cooked and all the flavors are well combined. Turn off the flame.
Serve Chicken Tikka Biryani
Carefully open the lid and check the biryani. The rice should be fluffy and fragrant. Gently mix the biryani from the bottom up to combine the layers. Serve hot and enjoy your delicious Chicken Tikka Biryani!
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Lemon juice?
- Lime juice (1:1)
- 1/2 the amount white vinegar — In dressings, savory dishes.
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Plan Ahead
Complete this step earlier to save time later.
- View Step 9Cook Basmati Rice1 hour
Once the water is boiling, add 750g basmati rice (which has been washed and soaked for 1 hour). Stir gently. Cover and cook on full flame for 7-8 minutes until the rice is 80% cooked (it should break easily when pressed). Turn off the flame and drain all the water from the rice using a colander.
Variations
Simple ways to adapt this recipe.
- Can use boneless chicken instead of boneIngredient swap
In chicken.
- Amchur powder can be usedIngredient swap
Amchur powder can be used as a substitute for chaat masala powder if unavailable.
Helpful Tips
Small details that can improve the final result.
Your Notes
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