This modern Indian inspired chicken and rice dinner is comforting and full of warm, floral and sweet aromatic notes. It is a beautiful dish that deserves a spot at your celebrations and family gatherings.
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Indian Chicken and Rice
A recent trip to a nearby Indian restaurant was a revelation for my family—we absolutely loved it! It sparked a new fascination with Indian flavors, sending me straight to a local Indian grocery for a haul of spices. Experimenting with them at home has become a joyful new hobby.
Since chicken and rice is a forever favorite in our house (and I have plenty of popular recipes for it on the blog), I knew it was the perfect canvas. My fantastic recipe developer and I put our heads together to create this incredibly flavorful version. We've tested it multiple times to get it just right, and we're so excited to share it. I hope your family loves it as much as mine does.
Pro Tip
If you are using the saffron, drizzle the saffron with warm water over the top of the rice. Do not add any additional water if you are not using the saffron.
Ingredients
Chicken Tikka Biryani
Ingredients
Marinade
- 2 Tablespoons Greek yogurt
- 1 teaspoon ground garlic powder
- 2 teaspoons Kashmiri chili powder
- ½ teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon garam masala reserve a pinch for layering
- ½ lemon juiced about 2 Tablespoons (save the other half for garnish)
- ½ teaspoon salt
- 2 Tablespoons oil divided
- 2 lbs boneless chicken cut into 1 ½ - 2 inch pieces
Rice and Aromatics
- 2 cups Basmati rice long grain
- 8-10 cups water 2 to 2.4 liters
- 1 Tablespoon salt
- 1 bay leaf
- ½ teaspoon turmeric
- 1 cinnamon stick
- 2 green cardamom pods
For layering:
- 3 Tablespoons fresh cilantro chopped
- 2 Tablespoons fresh mint chopped
- 6 ounces crispy fried onions (170g)
- 2 teaspoons ghee
Saffron (optional)
- 3-4 saffron strands
- 2 Tablespoons warm water
Garnish: Chopped cilantro, mint, lemon slices or sliced cashews
Instructions
Prep Chicken and Rice
- In a large bowl, make the marinade by combining yogurt, garlic, Kashmiri chili powder, cumin, paprika, lemon juice, salt and 1 tablespoon of oil. Taste the marinade and adjust salt or heat, if needed.
- Add chicken and mix until evenly coated. Cover and refrigerate for 30 – 60 minutes.
- Prepare Basmati rice by rinsing until it runs mostly clear. Then soak the rice for 30 minutes and drain.
- In a large stock pot, bring 8–10 cups of water and salt to a rolling boil.
- Add bay leaf, turmeric, cinnamon stick, and cardamom pods.
- Add the drained rice and boil for 5 minutes, the rice should be about 70% cooked and still firm in the center.
- Drain immediately. Remove and discard all whole spices.
Saffron (optional)
- In a small bowl, combine the saffron strands and warm water. Set aside to bloom.
Cook the chicken
- In a large skillet over medium heat, warm the remaining 1 Tablespoon of oil.
- Add the marinated chicken and cook for 8–10 minutes, turning halfway, until lightly browned and about 80% cooked. Remove from heat. The chicken will finish cooking during dum.
Layer the Biryani (Dum)
- Lightly grease or spray a Dutch oven. Add a single layer of chicken with its pan juices to the bottom of the pot. Top with a layer of rice, just enough to cover the chicken.
- Sprinkle some of the fried onions, cilantro, mint, a light pinch of garam masala, and a small drizzle of ghee.
- Repeat the layers, finishing with a layer of rice, fried onions, herbs and a final drizzle of ghee.
Layer order:
- Chicken (plus any pan drippings)
- Biryani rice
- Fried onions
- Fresh herbs (cilantro and mint)
- Ghee - just a drizzle
- Garam masala - just a pinch
- Repeat. Once all layers are added, if using, add the saffron water.
Dutch Oven - Dum Cook (very low heat)
- Cover the pot tightly and cook over very low heat for about 15 minutes on the stovetop.
- Turn heat off and allow to rest covered for 5 minutes.
Optional Smoky Finish
- Mix 1 tablespoon melted ghee with 1–2 drops of liquid smoke (single drops only).
- Drizzle lightly over the top, cover again, and rest for 5 more minutes to allow the aroma to infuse.
- Serve: Gently fluff the rice, lifting from the bottom to get both chicken and rice in each scoop.
- Serve warm. Do not stir aggressively.
Notes
- Also, pat off any excess marinade so it sears instead of steams.
- If you are using the saffron, drizzle the saffron with warm water over the top of the rice. Do not add any additional water if you are not using the saffron.
- When covering the dutch oven or pot with a lid, ensure it has a tight seal. If not, cover it with foil to create a tight fitting seal.
- Resist peeking during dum. Allow the steam to do the work.
- This biryani recipe is cooked entirely on the stovetop. The smoky finish is optional and meant to add aroma, not overpower the dish.
- The chicken can marinate for up to 4 hours for deeper flavor if you prefer. If you marinate the chicken longer than 60 minutes, it is recommended to allow it to sit at room temp for 15–20 minutes before browning.
- Biryani can be made ahead of time and tastes even better the next day.
This is a fantastic idea for your next potluck as it can easily be reheated.
Nutrition
How to Make Chicken Tikka Biryani
In a large bowl, combine yogurt, garlic, Kashmiri chili powder, cumin, paprika, lemon juice, salt, and 1 tablespoon of oil to create the marinade. Taste and adjust seasoning if needed. Add the chicken, coat evenly, cover, and refrigerate for 30–60 minutes.
Meanwhile, rinse the basmati rice until the water runs mostly clear, then soak it for 30 minutes. Drain and set aside. In a large stock pot, bring 8–10 cups of water to a rolling boil with salt, a bay leaf, turmeric, a cinnamon stick, and cardamom pods. Add the drained rice and boil for exactly 5 minutes, the rice should be still firm. Drain immediately, discarding all whole spices. Set aside.
In a large skillet over medium heat, warm the remaining 1 tablespoon of oil. Add the marinated chicken and cook for 8–10 minutes, turning halfway, until lightly browned and about 80% cooked through. Remove from heat, it will finish cooking later.
Lightly grease a Dutch oven. Begin your layers: add a single layer of the seared chicken and its juices to the bottom. Top with a layer of rice to cover.
Sprinkle with some of the fried onions, cilantro, mint, a pinch of garam masala, and a small drizzle of ghee. Repeat these layers until all ingredients are used, finishing with a final layer of rice, fried onions, herbs, and ghee. If using, drizzle the bloomed saffron and its water evenly over the top.
Cover the pot tightly with its lid. Cook over very low heat on the stovetop for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes.
FAQs
Dum is a traditional cooking method where the pot is sealed and cooked over very low heat, allowing steam to gently finish cooking the rice and chicken together while locking in moisture and aroma.
I like to marinate the chicken for at least 30 to 60 minutes. To prep the chicken ahead of time, it can be marinated and stored in an airtight container for up to 24 hours. It is not recommended to go over 36 hours or the chicken texture may begin to soften.
Biryani rice is cooked differently than everyday rice. Using a large stock pot or pasta pot, the water is salted which allows the rice to cook evenly while keeping the rice long and fluffy. This method lets us par boil the rice instead of fully cooking it which allows the rice to not become sticky.
Leftover chicken tikka biryani can be stored in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove top with a couple tablespoons of water or microwave covered until warmed through. Freeze for up to 2 months.
Family-style, meant to be scooped and layered on the plate. Serve with slices of lemon, sliced cashews, and fresh herbs.
More Chicken and Rice Recipes
- One Pot Lemon Chicken and Rice.
- Chicken and Yellow Rice.
- Moroccan Chicken and Rice.
- Instant Pot Chicken Fried Rice.
- Mandi Recipe (Yemeni Chicken and Rice)
- Chicken Kabsa
- Middle Eastern Chicken and Rice.
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