Chicken Tikka Biryani

What is Chicken Tikka Biryani?

As you may already know, Chicken Tikka Biryani is a delicious rice dish made with succulent boneless chicken pieces in a spicy tikka masala topped with fragrant basmati rice.

This is how I see it—When your favourite chicken tikka masala (British? :-P) rests under aromatic parboiled basmati rice and is sealed to dum cook, you have a tikka biryani!

The chicken is marinated in a blend of hung curd and ground spices, then grilled in the oven or cooked until tender. Next, it is nestled into a spicy onion-tomato-based tikka masala, layered with partially cooked rice infused with whole spices. Sealed and dum-cooked to perfection, this biryani is a one-pot meal that's packed with flavour.

📋Ingredients

So, what do you need to make chicken tikka biryani? Here is a list of ingredients to make my spicy biryani recipe. Do check the Recipe Card below for full details.

• boneless chicken thighs
• labneh or hung curd or greek yoghurt
• ginger garlic paste
• lime juice
• Oil: I have used mustard oil, ghee and sunflower oil.
• Ground spices: You will need Kashmiri red chilli powder, regular red chilli powder, coriander powder, turmeric powder, cumin powder, pepper powder, kasuri methi and my garam masala.
• Whole spices: I have used green cardamom, cloves, bay leaves, cinnamon sticks and caraway seeds.
• Produce: You will need red onions, green chillies, tomato, coriander (cilantro) leaves and mint leaves.
• basmati rice
• saffron strands, rose water or kewra water
• fried onions

See the recipe card for quantities.

I like to keep an order of the cooking process so it is easy to navigate. So, here is how I organize and make this delicious chicken tikka masala biryani easily in stages:

1. Marinating and grilling (or pan-roasting) the boneless chicken pieces.
2. Preparing the tikka biryani masala and infusing smoked flavour.
3. Par-boiling the basmati rice to al-dente perfection.
4. Assembling the biryani pot for dum cooking.

Please scroll further down for the print version recipe card.

♨️Marinate and grill

In a bowl, combine the boneless chicken thighs with labneh or hung yoghurt, ginger garlic paste, lime juice, ground spices, salt and mustard oil. Mix well to coat the chicken evenly. Cover and refrigerate for at least an hour or overnight.

Skewer and grill the marinated chicken using an oven or stove-top grill pan. The recipe card has details. You can also refer to my chicken tikka kebab recipe for more detailed instructions.

🥘Prepare tikka biryani masala

I like to prepare the tikka masala in a pot big enough to hold my entire biryani. At this point, I would also rinse my basmati rice and soak it in clean water.

Heat oil in a wide saucepot over medium heat. Add the whole spices and let them sizzle briefly. Next, add and sauté thinly sliced onions until golden brown.

Optionally, add sliced red bell pepper and cook until softened. Stir in slit green chillies and mint leaves. Add ginger garlic paste and cook until the raw aroma dissipates.

Next, add roughly chopped tomato, ground spices and salt and cook until softened. Pour in whisked yoghurt and simmer until the oil surfaces.

♨️Dhungar for smoky flavour

This Indian technique to add smoky flavour to food is what takes this biryani up a notch. All you need to do is heat a small piece of charcoal over a direct flame until red hot. You can use a gas stove for this. Grab a piece of foil and shape it into a bowl by pressing it against the bottom of a tumbler.

Place the foil cup on top of the tikka masala. Pour a teaspoon of ghee into the cup. Carefully place the red-hot charcoal into the foil cup using tongs. Smoke will immediately rise from the charcoal. Quickly cover the dish tightly with a lid or aluminium foil to trap the smoke. Let it sit for 10 to 12 minutes to infuse the smoky flavour. Then remove and discard the foil cup. Keep the pot covered.

🍚Prepare the rice for biryani

To the pot of boiling water add the whole spices. Don't forget to generously season with salt. Since we're parboiling the rice, it's essential to add more salt than usual to ensure the rice absorbs enough seasoning. Now, add the drained basmati rice and bring it back to a full boil on high heat. Check after 5 to 6 mins; the rice should be 90% cooked, slightly firm but tender. Drain the biryani rice immediately using a fine mesh strainer to stop cooking.

🍲Assemble the biryani pot

I made the tikka biryani masala in the pot I intent to dum the biryani. I do the dishes so work smart, not hard! Now, all you have to do is, scatter the drained par-boiled rice over the tikka masala. Drizzle the prepared saffron-infused water or milk and rose water. Sprinkle garam masala, fried onions and chopped coriander leaves. Add a few dollops of ghee and seal the pot with foil and then lid. Your biryani pot is ready for low and slow cooking.

Tip: If you are making a large quantity of rice, then it is better to add in layers. A layer of rice followed by the aromatics. Repeat one or two more times and finish with the aromatics on top.

🍲Dum cook the biryani

Place a heat diffuser over a low flame on a large hob, then position the biryani pot on top. Allow it to steam cook for approximately 10 minutes before switching off the heat. Avoid opening the pot immediately; instead, keep it covered for an additional 10 minutes. Utilize this time to prepare a bowl of raita or fry papadums.

How to serve biryani?

Short answer: piping hot with cold raita and crispy pappadoms! But there is more to it... here's how you can serve your homemade biryani:

1. Sprinkle a generous amount of freshly chopped coriander leaves and crispy fried onions over the biryani for visual appeal.
2. Serve along with traditional sides like raita (yoghurt dip), thinly sliced cucumber, onion and lime wedges. Raita offers a cooling effect.
3. Provide condiments such as tangy mint chutney or fiery achaar (pickle) for those seeking an extra kick of heat.
4. Offer a side salad of crisp greens dressed with lemon juice or vinegar.
5. And my favouite part? Pair the biryani with beverages like sparkling lemon soda, chilled iced tea, or any fizzy juice of choice to balance the spices and the palate.

In the end, I would nudge my partner to make some warm tea while I clear the table and hit the couch. 🙂

🧾Substitutions

If you're looking for substitutions for the Tikka Biryani ingredients, here are some my suggestions:

• Boneless Chicken thighs: I love to use boneless chicken thighs for the flavour and texture. You can substitute it with your favourite choice of cut and adjust the cooking time.
• Basmati Rice: A classic choice and is easily available in so many price ranges. But you can use any long-grain rice, however, keep in mind that the flavour and texture may vary slightly.
• Labneh: This is my go-to choice for any recipe that calls for hung curd. I avoid using regular yoghurt in the tikka marination because it can become watery due to the salt and lime juice. If you don't have labneh, you can strain or hang yoghurt in a cloth or mesh colander to remove excess whey.
• Yogurt: For the tikka biryani masala you need whisked yoghurt to add the creamy texture. If you don't have yoghurt, you can use sour cream as a substitute.
• Ghee: Ghee adds richness and flavour to the dish, but you can substitute it with butter.
• Fresh Herbs: If you don't have fresh mint or coriander leaves, go buy some. In a pinch, you can use dried mint and parsley. But nothing beats the fresh coriander in biryani.
• Coal for Smoking: If you don't have charcoal for smoking, you can skip this step. It adds a smoky flavour to the dish but is not absolutely essential.

By making these substitutions, you can adapt the Tikka Biryani recipe to suit your taste preferences or accommodate any dietary restrictions you may have.

📋Variations

A couple of interesting ideas you can try each time you make chicken tikka biryani:

• Other protein options: You may also try this dish with boneless mutton, shrimp or prawns. Boiled eggs also make a great easy option. I would also love to use large paneer chunks (Indian cottage cheese) for a vegetarian version.
• Vegetables: I would never want to add any veggies to my chicken biryani. Then it technically becomes a pulao. 😛 But if making for your family on a weekday, feel free to add vegetables such as bell peppers, peas, carrots, or potatoes to make it wholesome.

🍽 Equipment

• Mixing bowl: A medium-sized bowl to marinate the chicken.
• Skewers: I use them for threading the marinated chicken pieces before grilling in pan or oven. (optional)
• Heavy-Bottomed Pot: For cooking the biryani masala on the stovetop. I have used a 22cm wide and 7cm deep stainless steel pot with a lid.
• Tongs: For handling the hot charcoal. (optional)
• Large deep pot: For parboiling the rice. I have used a 22cm 5qt stainless steel pot.
• Fine mesh strainer or Colander: For draining the parboiled rice.
• Heat diffuser: A heat diffuser is handy for evenly distributing heat and preventing the biryani from sticking to the bottom of the pot.