If you have ever dreamed of savoring a rich, aromatic biryani that tastes like it came straight from your favorite Indian restaurant, you are in for a real treat with this Chicken Tikka Biryani (Restaurant Style) Recipe. This mouthwatering dish layers tender, spiced chicken tikka with perfectly cooked, fragrant basmati rice, infused with whole spices and saffron. The result is a vibrant, hearty meal bursting with complex flavors, colors, and textures that’s sure to impress both family and friends. Whether it’s a special occasion or a weeknight craving, this recipe brings the magic of restaurant-style biryani right into your kitchen.
Ingredients You’ll Need
Though the ingredient list for this biryani might look extensive, each component plays a crucial role in building the iconic, layered flavor. From the aromatic whole spices to the creamy yogurt marinade and glossy ghee, every item is selected to add depth, color, and richness to your dish.
- Chicken pieces (thigh or breast): Choose tender cuts for juicy, flavorful pieces that soak up the marinade beautifully.
- Garlic paste: Adds savory sharpness that deepens the taste of the chicken marinade.
- Ginger paste: Brings fresh warmth and a hint of spice essential for authentic flavor.
- Salt: Enhances all the spices and balances the flavors perfectly.
- Ground cumin: Offers earthy warmth to the marinade and rice alike.
- Coriander powder: Adds a subtle citrusy note that brightens the dish.
- Turmeric powder: Gives a lovely golden hue and gentle earthiness.
- Paprika: Contributes mild sweetness and a beautiful red color.
- Red chili powder: Delivers the necessary spicy kick.
- Tandoori or butter chicken seasoning: Brings the signature smoky, savory flavor of restaurant-style chicken tikka.
- Lemon juice: Balances richness with a fresh, tangy zest.
- Yogurt: Tenderizes the chicken while creating a creamy marinade base.
- Kashmiri chili powder: Adds vibrant color without too much heat, essential for that restaurant look.
- Dried mint: Infuses a cool herbal note into the marinade and rice.
- Red food coloring (optional): For that extra pop of color that restaurants often use, totally optional.
- Onions: Caramelized to sweetness, forming the flavorful base of the biryani.
- Tomatoes (blended or pureed): Adds moisture and tang to balance spices.
- Ghee and oil: The fat that carries flavor and creates that luscious mouthfeel.
- Whole spices (cloves, cardamom pods, cinnamon sticks, bay leaves): Infuse the rice and base with irresistible fragrance.
- Fresh coriander: Adds bright herbal freshness as a garnish and in layers.
- Basmati rice: The long-grained, fragrant rice essential to authentic biryani texture and aroma.
- Saffron (optional): Soaked in warm milk for luxurious color and subtle floral notes.
- Water: Needed for cooking rice and melding flavors together.
How to Make Chicken Tikka Biryani (Restaurant Style) Recipe
Step 1: Marinate the Chicken
Start by combining your chicken pieces with garlic paste, ginger paste, salt, ground cumin, coriander powder, turmeric, paprika, red chili powder, tandoori or butter chicken seasoning, lemon juice, creamy yogurt, Kashmiri chili powder, dried mint, and if you want, a touch of red food coloring to replicate that restaurant vibrancy. Let this mixture rest for at least 30 minutes so the spices and yogurt can tenderize the chicken and infuse it with those signature flavors.
Step 2: Prepare the Base
Heat a blend of ghee and oil in a large pan, then toss in your whole spices – cloves, cardamom pods, cinnamon sticks, and bay leaves – until they bloom with their intoxicating aroma. Add thinly sliced onions and sauté patiently until they turn a beautiful golden brown. Pour in the pureed tomatoes and cook gently until the oil starts separating around the edges. This rich, spiced base is where your chicken will develop that deep, layered flavor.
Step 3: Cook the Chicken
Next, add the marinated chicken into the tomato base. Stir well to coat the chicken with the luscious sauce and cook over medium heat until the chicken is tender and the gravy thickens slightly. This process locks in moisture and ensures each bite has that tender, smoky tikka taste.
Step 4: Cook the Rice
While your chicken simmers, soak the basmati rice for 30 minutes. Then, bring a large pot of water to boil, adding whole spices, oil, salt, and dried mint. Cook the rice until it is about 70% done — you want it tender but still holding its shape. Drain the rice carefully and set aside, preserving that perfect fluffy texture that will marry beautifully with the chicken.
Step 5: Layer the Biryani
The magic of biryani lies in the layering. In a thick-bottomed pot, start with half the rice, then a layer of the cooked chicken, followed by some crispy fried onions, fresh coriander, and a drizzle of saffron-infused milk if you have it. Repeat the layers with the remaining rice and toppings. This layering technique creates a mosaic of flavor and texture in every spoonful.
Step 6: Dum Cooking
Seal the pot tightly with a lid or foil to trap the steam, and cook on the lowest heat setting for 20 to 25 minutes. This dum process allows all flavors to marry and the rice to finish cooking in the fragrant steam, delivering that authentic, fluffy, and fragrant biryani you crave.
Step 7: Serve
Remove the lid, fluff the biryani gently with a fork to mix the layers slightly, and serve immediately while steaming hot. This Chicken Tikka Biryani (Restaurant Style) Recipe pairs beautifully with refreshing raita, a simple salad, or even boiled eggs to round out the meal.
How to Serve Chicken Tikka Biryani (Restaurant Style) Recipe
Garnishes
Finishing touches make all the difference. Sprinkle freshly chopped coriander and some fried onions on top for added crunch and herbal aroma. A few strands of saffron soaked in warm milk drizzled over the top elevate the presentation and add subtle richness. To truly mimic restaurant style, serve with a wedge of lemon on the side for that extra zing when squeezed over the rice.
Side Dishes
This biryani shines best alongside cool, creamy raita – a yogurt-based salad infused with cucumber, mint, and spices – which balances the heat and richness. A fresh green salad or pickled vegetables bring brightness and a textural contrast that lifts the entire meal. If you want something heartier, boiled eggs or simple dal offer complementary protein and make it a feast.
Creative Ways to Present
For an impressive presentation, consider serving the biryani layered in individual clay pots or small earthenware bowls, just like in traditional restaurants. Another fun idea is to use a decorative dome-shaped rice mold to give it an elevated shape before plating. Releasing the pot lid at the table for that dramatic steam reveal never fails to impress your guests!
Make Ahead and Storage
Storing Leftovers
Chicken Tikka Biryani (Restaurant Style) Recipe is a great candidate for leftovers. Store cooled biryani in an airtight container in the refrigerator for up to 2 days. Keeping the layers intact helps preserve texture, but even mixed leftovers taste delicious the next day.
Freezing
You can freeze biryani in portions for up to a month. Make sure to cool completely before freezing, and use freezer-friendly containers to prevent freezer burn. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat biryani, sprinkle a few drops of water over the rice and cover the dish with a tight lid or microwave-safe wrap. Gently heat it on low so the rice steams and stays moist without drying out. Alternatively, warm it on the stovetop with a splash of water in a covered pan, stirring occasionally until piping hot throughout.
FAQs
Can I use chicken breast instead of thighs in this biryani?
Absolutely! While thighs offer more juiciness and tenderness, chicken breast works fine as long as you are careful not to overcook it. Marinating well helps keep breast meat flavorful and moist for this dish.
Is the red food coloring necessary?
Not at all. It is an optional addition that enhances the vibrant appearance reminiscent of restaurant biryanis. If you prefer, you can skip it without impacting the taste.
Can I make this biryani vegetarian?
You can substitute the chicken with paneer, mixed vegetables, or mushrooms. Adjust cooking times accordingly since these ingredients cook faster and absorb flavors differently.
What is dum cooking and why is it important?
Dum cooking is a slow steaming method where the biryani is sealed and cooked over low heat. This technique allows the flavors to meld and the rice to absorb all the delicious aromas, resulting in a dish that is wonderfully fluffy and fragrant.
How long should I soak the basmati rice?
Soaking basmati rice for about 30 minutes before cooking helps elongate the grains and reduces cooking time, ensuring your rice comes out fluffy and separate rather than sticky.
Final Thoughts
This Chicken Tikka Biryani (Restaurant Style) Recipe is one of those dishes that fills your kitchen with irresistible aromas and your heart with comfort. Perfect for gatherings or a special dinner at home, it’s a wonderful way to treat yourself and your loved ones to restaurant-quality biryani without leaving the house. Dive in, enjoy the process, and most importantly, savor every flavorful bite!
Print
Chicken Tikka Biryani (Restaurant Style) Recipe
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Description
Chicken Tikka Biryani (Restaurant Style) is a flavorful and aromatic layered rice dish combining marinated chicken cooked in a spiced tomato base with fragrant basmati rice, finished with saffron and a traditional slow-cooked dum process to meld all the rich flavors together. Perfect for a family meal or special occasion, this biryani features tender chicken pieces infused with Indian spices and herbs.
Ingredients
Chicken Marinade
- 1 kg chicken pieces (thigh or breast)
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp paprika
- 1 tsp red chili powder
- 1 tbsp tandoori or butter chicken seasoning
- 1 tbsp lemon juice
- 1/2 cup yogurt
- 1 tsp Kashmiri chili powder
- 1 tbsp dried mint
- 1 drop red food coloring (optional)
Base and Cooking
- 3 tbsp ghee and oil mixture
- 1 bay leaf
- 3–4 cloves
- 3–4 green cardamom pods
- 2 cinnamon sticks
- 2 large onions, thinly sliced
- 2 medium tomatoes, blended or pureed
- Fresh coriander leaves for garnish
Rice
- 2 cups basmati rice
- 1 bay leaf
- 2 cloves
- 2 green cardamom pods
- 1 small cinnamon stick
- 1 tbsp oil
- 1 tsp salt
- 1 tbsp dried mint
- 1/4 tsp saffron soaked in 2 tbsp warm milk (optional)
- Water as needed for boiling
Instructions
- Marinate the Chicken: In a large bowl, combine the chicken pieces with garlic paste, ginger paste, salt, ground cumin, coriander powder, turmeric powder, paprika, red chili powder, tandoori or butter chicken seasoning, lemon juice, yogurt, Kashmiri chili powder, dried mint, and optionally red food coloring. Mix well to fully coat the chicken. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
- Prepare the Base: Heat ghee and oil mixture in a heavy-bottomed pan over medium heat. Add whole spices including bay leaf, cloves, cardamom pods, and cinnamon sticks. Sauté for a minute until fragrant. Add sliced onions and cook, stirring occasionally, until they turn a deep golden brown. Pour in the blended or pureed tomatoes and cook the mixture until the oil starts separating from the masala, indicating it is well cooked and thickened.
- Cook the Chicken: Add the marinated chicken pieces to the tomato base. Stir to combine thoroughly and cook on medium heat till the chicken is tender and cooked through, about 15-20 minutes, stirring occasionally to prevent sticking.
- Cook the Rice: Rinse the basmati rice under cold water until water runs clear. Soak it for 30 minutes. Boil water in a large pot with bay leaf, cloves, cardamom, cinnamon stick, oil, salt, and dried mint. Add the soaked rice and cook until it is about 70% cooked (grains should still have a slight bite). Drain the rice thoroughly to remove excess water.
- Layer the Biryani: In the same pot or a heavy-bottomed vessel, layer half of the cooked chicken at the bottom. Top with half of the partially cooked rice. Sprinkle fried onions, fresh coriander leaves, and saffron milk evenly over the rice. Repeat the layering with the remaining chicken and rice, and again garnish with fried onions, coriander, and saffron milk.
- Dum Cooking: Seal the pot tightly with a lid or cover with aluminum foil and then place the lid on top to trap the steam. Cook on a very low heat (dum) for 20 to 25 minutes. This slow cooking allows all the flavors to meld together and the rice to fully cook.
- Serve: Gently fluff the biryani using a fork to mix the layers without breaking the rice grains. Serve hot accompanied by raita (yogurt sauce), fresh salad, or boiled eggs as desired.
Notes
- Marinating the chicken for longer (up to 2 hours) enhances flavor and tenderness.
- Use good quality aged basmati rice for best aroma and texture.
- Optional saffron adds fragrance and color; use quality saffron strands if available.
- Maintain low heat during dum cooking to prevent burning at the bottom.
- You can substitute ghee and oil with oil alone for a lighter version.
- For a more intense flavor, fry some onions until very crispy and add as garnish during layering.
