Chicken Tikka Biryani (Restaurant Style) - This is a recipe for the most mouthwatering, and delicious Biryani recipe with fluffy Rice, delicious masala and Juicy Chicken pieces. This is an easy Chicken Biryani recipe made quicker by using Chicken Breast pieces.
By now, I have made Biryani so often that it has become a recipe that I can make with my eyes closed but making it with Chicken Tikka can be slightly more challenging because Chicken Breast can dry out. That definitely is not the case here! Here we have all the perfect flavours of Biryani intermingling with tender Chicken pieces and fragrant Rice. Essentially this is a one pot chicken tikka masala with rice.
More Chicken Recipes - Chicken Tikka Tacos, Chicken Changezi - Mughlai Style , Easy Pakistani Chicken Chapli Kebab.
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Biryani Varieties
Biryani can be made in 3 ways:
- Raw Meat is layered with parboiled Rice and aromatic Spices and cooked together like in this Hyderabadi Chicken Biryani Recipe. Often referred to as Kacchi (raw0 Biryani.
- Cooked Meat is layered with parboiled Rice and Spices and cooked together like in this Chicken Biryani Recipe from my mum.
- Meat and Rice are cooked separately and served separately. I hadn't come across this style till I had it at my friend's house.
Ingredients in Chicken Tikka Biryani
This recipe like all Biryani recipes has a long list of ingredients, however it is easy enough to make. Here are some notes on ingredients and potential substitutions:
Skinless Chicken Breast: This needs to be cut into medium sized chunks.
Marinade: Garlic Paste, Ginger Paste, Salt, ground Cumin, Coriander Powder, Turmeric powder, Paprika, Chilli Powder, Tandoori Seasoning or Butter Chicken Seasoning, Lemon Juice, Yoghurt to tenderise and flavour the meat, Kashmiri Chilli Powder, Dry Mint and Red Food Colouring (Optional).
Masala: Tomatoes (I use fresh tomatoes - you can use tinned Tomatoes instead),
Oil, Ghee - this adds a lot of flavour so please do use it if you have some, Cloves, Cardamom, Cinnamon Sticks, Bay Leaf, Onions sliced or diced. The whole Spices can be placed in a muslin cloth but I think it is part of the Biryani eating experience to bump into a clove here and there.
Other ingredients used in layering: Potatoes - cut into 1 inch cubes and fried, fried Onions, Boiled Eggs cut in half.
Rice : Basmati Rice - Aged long grain Basmati Rice, Cardamom. Bay Leaves, Cinnamon, Oil, Salt.
Delicious Chicken Tikka Biryani Recipe
Biryani is like Lasagne. It takes a while to cook all the seperate elements but it is actually easy to make and impressive to look at! Here is what you need to do:
Marinade the Chicken pieces
Add Chicken, Garlic, Ginger, Salt, Cumin, Coriander Powder, Turmeric, Paprika, Chilli Powder, Tandoori Seasoning or Butter Chicken Seasoning, Lemon Juice, Yoghurt to tenderise and flavour the meat, Kashmiri Chilli Powder, Dry Mint and Red Food Colouring (Optional) to a large bowl and mix together. Set aside.
Make the Tomato Base
Heat Oil and add Whole Spices, then Onion. Cook till golden brown, then add Tomatoes.
Once the Oil has separated at the sides from the Tomatoes, add the marinaded Meat and cook until the Chicken is cooked.
Parboil the Rice
Bring a pot of water to a boil, over medium-high heat and add Rice, whole Spices and Oil. Then set aside.
Layering
Layer third of the Rice in a large pot, add fried Onions and Potatoes with half of the Chicken, and then add another layer of Rice, fried Onions, Potatoes and Chicken and then add final layer of Rice.
Do a final steam (‘dum’) either on the hob or in the oven over low heat.
Top Tips
Marinate the Chicken in Yogurt. And Spices. This adds lots of flavour and the Yoghurt will tenderise the Chicken too.
Parboil the Rice and then drain immediately so it doesn’t become mushy. If you have overcooked it slightly, then you will need to reduce the final cooking time.
Variations
Use bone in Chicken - If you do use bone in Chicken, you will need to cook the Chicken for longer layering.
Add a little Kewra Water to the Rice - This adds a floral flavour to the Biryani.
Add some Saffron - Grind Saffron in a pestle and motor and then top with boiled Water, warm Milk for saffron milk or Ice Cubes and add a little to each layer.
What to serve with Biryani
Biryani can be served as it is or with Papadums, Raita and Kachumber Salad.
If you’re serving it for guests, serve it with starters such as Aloo Tikki, Chicken Kebabs and alongside another dish such as Masala Fish Fry and Lamb Chops Curry.
More Chicken Recipes you will love:
Easy Pakistani Style White Chicken Karahi
Air Fryer Whole Tandoori Roast Chicken
More Biryani Recipes:
Mum's Biryani - Lamb or Chicken
Hyderabadi Chicken Dum Biryani
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Chicken Tikka Biryani (Restaurant Style)
Ingredients
Chicken Marinade
- 500 g Chicken Breast in 1 inch pieces
- 1 teaspoon Garlic Paste
- 1 teaspoon Ginger Paste
- 1 teaspoon Salt
- 1 teaspoon Cumin Powder
- ¼ teaspoon Turmeric Powder
- 2 teaspoon Paprika
- 1 teaspoon Chilli Powder
- 1 teaspoon Coriander Powder
- 1 tablespoon Tandoori Masala or Butter Chicken Powder Mix
- ½ Lemon Juice only
- 3 tablespoon Plain Yoghurt
- 1 teaspoon Kashmiri Chilli Powder
- Red Food Colouring Optional
Masala
- 3 tablespoon Oil Vegetable
- 2 tablespoon Ghee
- Cloves
- Cardamom
- Bay Leaves
- 1 Onion Diced
- 1 teaspoon Salt
- 3 Tomatoes Pureed
Rice
- 2 ½ cups Rice Washed and Soaked for 30 minutes
- 2 Cardamom Pods
- 1 Cinnamon Stick
- 1 Bay Leaf
- Pinch Dry Mint Optional
- Oil
- 2 ½ Salt
Layering
- 3 Potatoes Peeled, cut into 1 inch cubes and pre fried
- 5 tablespoon Fried Onions Optional
Serve with (Optional)
- 4 Eggs boiled
Instructions
Chicken Marinade
- Combine the Chicken with the ingredients listed under marinade in a large bowl.
Masala
- Heat Oil, Ghee, Cloves, Cardamom and Bay Leaf to a large, heavy bottomed pot over high heat. Saute for 30 seconds till fragrant.
- Add Onions and Salt and sauté until the onions are golden (at least 15-20 minutes).
- Add Tomatoes and cook for 6 - 10 minutes on medium till the Oil seperates at the sides.
- Add the marinaded Chicken and cook covered on low for 15 - 20 minutes, stirring midway.
- Remove the lid. Raise the heat to medium-high and cook for 2 minutes.
Rice
- Bring a pot of water to a boil, over medium-high heat and add Rice, and remaining ingredients listed under Rice. Bring back to a boil and cook for 5 minutes. Drain and set aside.
Layering
- Layer third of the Rice in a large pot, add fried Onions and Potatoes with half of the Chicken, and then add another layer of Rice, fried Onions, Potatoes and Chicken and then add a final layer of Rice.
- Place your pot on a flat pan (tawa pan) and set the heat to medium. Add the pot on top and add a layer of foil or a towel on top of the Biryani sealing it in. Add the pot lid.
- Cook for 4-5 minutes on medium heat. Turn the heat right down amd cover and cook on low for 20 minutes. Leave the lid on for 10 minutes before serving.
Notes
Top Tips
Marinade the Chicken in Yogurt and Spices. This adds lots of flavour and the Yoghurt will tenderise the Chicken too. Parboil the Rice and then drain immediately so it doesn’t become mushy. If you have overcooked it slightly, then you will need to reduce the final cooking time.Variations
Use bone in Chicken - If you do use bone in Chicken, you will need to cook the Chicken for longer layering. Add a little Kewra Water to the Rice - This adds a floral flavour to the Biryani.Add some Saffron - Grind Saffron in a pestle and motor and then top with boiled Water, warm Milk for saffron milk or Ice Cubes and add a little to each layer.
Arif says
We loved this recipe. Our new weekly Biryani!