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Chicken Tikka Biryani

Juicy chicken pieces marinated in yogurt and bold spices, layered with fragrant basmati rice and rich tomato-onion masala, then finished with gentle dum. A special-family lunch that tastes restaurant-level yet stays simple.
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Prep Time 40 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 520 kcal

Equipment

  • 1 | Large mixing bowl | for marinating
  • 1 | Wide non-stick pan | for cooking chicken
  • 1 | Heavy-bottomed pot | for masala and dum
  • 1 | Large pot | for boiling rice
  • 1 | Strainer | for draining rice
  • 1 | Spatula or ladle |

Ingredients
  

  • 1 | | whole chicken | cut into pieces and scored
  • 2 | | lemons |
  • 1 | tsp | salt | for marinade
  • 1 | tsp | chilli powder |
  • 1 | tsp | black pepper powder |
  • 1 | tsp | cumin powder |
  • 1 | tsp | dry coriander powder |
  • 1 | tsp | garam masala |
  • 1 | tsp | chat masala |
  • 1/2 | tsp | turmeric powder |
  • 1 | cup | yogurt |
  • 1-2 | pinches | orange food colour |
  • 1/4 | cup | cooking oil | for chicken
  • 1 | cup | cooking oil | for masala
  • 4 | | onions | sliced
  • 1 | tbsp | garlic ginger paste |
  • 1 | tsp | cumin seeds |
  • 4-5 | | star anise |
  • 1 | | cinnamon stick |
  • 3-4 | | green cardamom |
  • 1 | | mace |
  • 2 | | bay leaves |
  • 3-4 | | tomatoes | chopped
  • 1 | tsp | salt | for masala
  • 1 | tsp | red chilli powder |
  • 1 | tsp | dry coriander powder |
  • 1 | tsp | cumin powder |
  • 1 | tsp | garam masala |
  • 1/2 | tsp | turmeric powder |
  • 1 | tbsp | biryani masala |
  • 1 | | lemon | juice
  • 1 | handful | mint leaves |
  • 1 | handful | coriander leaves |
  • 1 | | chicken cube |
  • 2 | cups | basmati rice | rinsed
  • 3 | tbsp | salt | for rice water
  • 1 | tbsp | white vinegar |
  • 1 | tbsp | cooking oil | for rice
  • 3 | | star anise | for rice
  • 2 | | red chillies | for rice

Instructions
 

  • Score chicken pieces and mix with marinade spices, yogurt, lemon juice, and food colour. Rest 30 minutes.
  • Heat 1/4 cup oil, add marinated chicken, cover and cook 10-12 minutes on low-medium heat.
  • In a heavy pot heat 1 cup oil and fry sliced onions until golden.
  • Add garlic-ginger paste and whole spices; sauté briefly.
  • Stir in tomatoes, ground spices, biryani masala, lemon juice, herbs, and chicken cube; cook to thick gravy.
  • Boil rice with salt, vinegar, oil, star anise, and red chillies until 90 percent done; drain.
  • Layer half the rice, masala, remaining rice, and cooked chicken pieces in the pot.
  • Cover tightly and give 10 minutes dum on low heat.
  • Rest 5 minutes, then gently fluff and serve.
  • Tip: Keep heat very low during dum to prevent the bottom from catching.

Notes

Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat gently with a splash of water to restore moisture.
Marinate chicken longer for deeper flavor if time allows.
Adjust chilli levels to suit your family’s spice preference