Chicken Tikka Biryani

Elevate your dinner table with the aromatic and flavor-packed Chicken Tikka Biryani, a perfect fusion of two beloved Indian dishes. This recipe combines tender, yogurt-marinated chicken tikka with fragrant basmati rice layered with caramelized onions, saffron-infused milk, and a melange of whole spices like cardamom, cloves, and cinnamon. Each bite bursts with bold, spicy, and tangy flavors, balanced by the warmth of fresh herbs like cilantro and mint. Perfect for special occasions or indulgent weekends, this one-pot meal delivers the ultimate comfort while impressing guests with its rich layers and stunning presentation. Pair it with raita or a zesty salad for a complete, satisfying feast!

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 1 lb Chicken breast
• 1 cup Plain yogurt
• 1 tbsp Lemon juice
• 2 tbsp Ginger garlic paste
• 1 tsp Red chili powder
• 0.5 tsp Turmeric powder
• 1 tsp Garam masala
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 tsp Salt
• 3 tbsp Vegetable oil
• 2 large Onions, thinly sliced
• 4 Green cardamom pods
• 4 Cloves
• 1 Cinnamon stick
• 2 Bay leaves
• 10 Saffron strands
• 2 tbsp Warm milk
• 2 tbsp Fresh cilantro, chopped
• 2 tbsp Fresh mint leaves, chopped
• 4 cups Water

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak in a bowl with water for 30 minutes, then drain.

Step 2

In a bowl, mix the chicken pieces with yogurt, lemon juice, ginger garlic paste, red chili powder, turmeric, garam masala, cumin, coriander, and salt. Marinate for at least 1 hour in the refrigerator, or up to overnight for best results.

Step 3

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and cook until they are golden brown and caramelized, approximately 10-12 minutes. Remove half of the onions and set aside for garnishing.

Step 4

In the same skillet, add the marinated chicken to the onions and cook on medium-high heat until the chicken is cooked through and the sauce is thickened, about 15-20 minutes.

Step 5

While the chicken is cooking, bring 4 cups of water to a boil in a large pot. Add the soaked rice, green cardamom, cloves, cinnamon stick, bay leaves, and a pinch of salt. Cook until the rice is 70% cooked (the rice should still have a bite to it), then drain and set aside.

Step 6

In a small cup, soak the saffron strands in warm milk for 10 minutes.

Step 7

In a large, heavy-bottomed pan or Dutch oven, layer half of the partially cooked rice. Spread the cooked chicken mixture evenly over the rice. Top with the remaining rice.

Step 8

Drizzle the saffron milk over the rice. Sprinkle with chopped cilantro and mint leaves, and top with the reserved caramelized onions.

Step 9

Cover the pan tightly with a lid or aluminum foil. Cook on low heat for about 20 minutes, allowing the flavors to meld and the rice to finish cooking.

Step 10

Remove from heat and let it sit, covered, for another 10 minutes. Fluff the biryani gently using a fork.

Step 11

Serve hot, garnished with additional cilantro and mint, if desired.

Nutrition Facts

Serving size	(2528.8g)

Amount per serving	% Daily Value*
Calories	2012.5

Total Fat 66.2g	0%
Saturated Fat 13.4g	0%
Polyunsaturated Fat 27.5g
Cholesterol 407.2mg	0%
Sodium 4164.9mg	0%
Total Carbohydrate 203.0g	0%
Dietary Fiber 20.0g	0%
Total Sugars 33.9g
Protein 167.9g	0%

Vitamin D 129.6IU	0%
Calcium 972.1mg	0%
Iron 20.2mg	0%
Potassium 3738.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.7%

Protein: 32.3%

Carbs: 39.0%