Chicken Tikka Biryani
For Chicken Marinade
For Rice
For Gravy
For Layering & Garnish
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare the Chicken Marinade
In a large bowl, combine 1 cup fresh curd, 1 tbsp crushed ginger garlic paste, 1 tbsp Kashmiri chilli powder, 1 tsp coriander powder, 1 tsp cumin powder, 1/2 tsp pepper powder, 1/2 tsp turmeric powder, salt as per taste, 1 tsp biryani masala, 1 tbsp kasuri methi, juice from 1/2 lemon, and 2 tbsp hot mustard oil. all ingredients until well combined and smooth.
Marinate the Chicken
Add 1 kg of chicken pieces to the prepared marinade. Mix thoroughly, ensuring all chicken pieces are coated. for at least . (For best results, for or overnight in the refrigerator).
Roast the Chicken
Heat oil in a large pan. Add the chicken pieces and roast them until they turn golden brown and are cooked through, approximately . Once cooked, remove the chicken from the pan and set aside.
Prepare the Rice
Wash 2 cups of basmati rice thoroughly and soak it in water for . In a large pot, bring sufficient water to a rolling boil. Add 1 tsp cumin seeds, 2-3 star anise, 2 bay leaves, 4-5 green cardamom, 1/2 tsp black peppercorns, 1-inch cinnamon stick, 2 tbsp salt, and 2-3 lemon slices to the boiling water. Add the soaked rice and cook until it is 90% cooked. Drain the rice and let it cool down.
Prepare the Biryani Gravy Base
In a large pot, add 2 tbsp oil and 2 tbsp ghee. Once hot, add 1 cup fried onion, 1 tbsp crushed ginger garlic chilli paste, and 2-3 medium sliced tomatoes. Add salt as per taste and cook for until the tomatoes soften and the mixture comes together.
Add Spices to Gravy
To the gravy base, add 1/2 tsp turmeric powder, 1 tbsp Kashmiri chilli powder, 1 tsp coriander powder, 1 tsp garam masala, and 1 tsp biryani masala. Mix well and cook for , allowing the spices to and release their aroma.
Finish the Gravy
Stir in 1/2 cup fresh curd into the gravy. Mix thoroughly and cook for another until the gravy thickens slightly and the oil begins to separate from the mixture.
Combine Chicken and Gravy
Add the roasted chicken pieces and the remaining crushed fried onion (if any, or a fresh batch for texture) to the gravy. Mix everything well, ensuring the chicken is coated with the gravy. Cook for , allowing the flavors to meld.
Layer the Biryani
Evenly spread half of the cooked chicken and gravy mixture at the bottom of a heavy-bottomed pot. Layer with half of the chopped coriander leaves, mint leaves, and fried onions. Drizzle with 1 tbsp ghee. Then, gently top with half of the 90% cooked basmati rice.
Second Layer and Dum Cooking
Repeat the layering process with the remaining chicken and gravy, coriander, mint, fried onions, and 1 tbsp ghee. Finally, add the remaining basmati rice on top. Pour 2-3 tbsp saffron milk evenly over the rice. Cover the pot tightly with aluminum foil and then a lid. Cook on a low flame for to allow the biryani to (dum cooking) and the flavors to fully develop.
Serve the Biryani
Once cooked, carefully remove the lid and foil. Gently fluff the biryani with a spoon, mixing the layers. Serve hot with raita and salad.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 10 swaps
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
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 Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Saffron?
- 1/4 tsp turmeric (color only, no flavor match)
- 1/2 tsp safflower threads
Plan Ahead
Complete this step earlier to save time later.
- View Step 2Marinate the Chicken2 hours or overnight
Add 1 kg of chicken pieces to the prepared marinade. Mix thoroughly, ensuring all chicken pieces are coated. Marinate for at least 30 minutes. (For best results, marinate for 2-4 hours or overnight in the refrigerator).
- View Step 4Prepare the Rice30 minutes
Wash 2 cups of basmati rice thoroughly and soak it in water for 30 minutes. In a large pot, bring sufficient water to a rolling boil. Add 1 tsp cumin seeds, 2-3 star anise, 2 bay leaves, 4-5 green cardamom, 1/2 tsp black peppercorns, 1-inch cinnamon stick, 2 tbsp salt, and 2-3 lemon slices to the boiling water. Add the soaked rice and cook until it is 90% cooked. Drain the rice and let it cool down.
Variations
Simple ways to adapt this recipe.
- For a spicier biryaniCustomise
Increase the amount of green chilies in the ginger garlic chili paste.
- Vegetable biryani can be made
Vegetable biryani can be made by substituting chicken with mixed vegetables like potatoes, carrots, and peas.
- For a richer flavorIngredient swap
Use chicken thighs or drumsticks instead of breast pieces.
Helpful Tips
Small details that can improve the final result.
Your Notes
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