Chicken Tikka Biryani

A large platter with Biryani rice topped with chicken tikka.

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Chicken Tikka Biryani uses tender marinated chicken, aromatic basmati rice, and classic dum cooking for truly amazing flavor without the oven. This biryani, which is made with crispy fried onions, fresh herbs, and optional saffron, is fragrant, flavorful, and ideal for entertaining or making-ahead meals. Each scoop provides a delicious bite of fluffy rice and spiced chicken.

Prep Time15

Cook Time35

Marinade Time30

Total Time1 20

Course: Main Course

Cuisine: Indian

Diet: Halal

Servings: servings

Calories: 807kcal

Author: Amira

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.

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