Chicken Tikka Biryani is smoky, spicy, and packed with bold flavors. It is a beloved street food, especially popular in Kanpur and Lucknow. The aroma of charred tikka and fragrant rice fills the air of bustling food stalls. This dish fuses North Indian-style chicken tikka with traditional biryani layering. The result is a meal that’s both comforting and festive.
This recipe is perfect for gatherings and family dinners. You can also indulge in a taste of Uttar Pradesh street food at home. It walks you through every step to recreate the magic in your own kitchen.
Serves: 5–6 people
Ingredients
Chicken
• 1 whole chicken, bone-in, cut into medium pieces
(or 750g boneless chicken / 6 leg-thigh pieces)
Rice
• 750g basmati or sella rice
(wash and soak for 30 minutes before cooking)
Cooking
• ½ cup cooking oil
• 2 medium onions, sliced
• 3 tbsp ginger garlic paste
• 2–3 tsp cumin seeds
Spices
• 2 tsp garam masala powder
• 3 tsp fennel (saunf) powder
• 2 tsp pulao biryani masala
Whole Spices (Garam Masala)
• 2–3 bay leaves
• Few small cinnamon sticks
• 4–5 green cardamom pods
• 4 black cardamom pods
• 6–8 peppercorns
• 6–8 cloves
Chicken Marinade
• 2 tbsp yogurt
• 3 tsp ginger garlic paste
• 2 tsp salt
• 2 tsp red chili powder
• 2 tsp cumin powder
• 2 tsp black pepper powder
• ½ tsp deep orange food color
• 1 tbsp cornflour
• 3 tbsp oil
Marinate chicken with all the above ingredients (except oil). Cover and refrigerate for at least 1 hour (overnight is ideal).
Saffron-Kewra Mix (for layering)
• 3 tsp kewra water
• ½ tsp deep orange food color
• 5–6 saffron strands
Mix and set aside.
How to Cook
Cook Chicken:
• Heat 3 tbsp oil in a pan.
• Fry marinated chicken until slightly charred and fully cooked. Set aside.
Make Chicken Stock (Optional):
• Boil leftover chicken bones with water, salt, and garlic cloves to make broth.
• Alternatively, dissolve a chicken stock cube in 2 cups hot water. Set aside.
Parboil Rice:
• Boil water with bay leaves and some salt.
• Add soaked rice and cook until 80% done (grains should still have a bite).
• Drain and set aside.
Prepare Masala Base:
• In a heavy-bottomed pot, heat ½ cup oil.
• Add all whole spices and let them splutter.
• Add sliced onions and fry until golden brown.
• Add ginger garlic paste and sauté for 1 minute.
• Add garam masala powder, fennel powder, and pulao biryani masala. Stir for 30 seconds.
• Pour in chicken stock (about 2 cups). Add 2 tsp salt.
Layering the Biryani:
• Gently add the parboiled rice over the masala.
• Drizzle saffron-kewra mix evenly over the rice.
• Place the cooked chicken pieces on top.
Steam (Dum) Cooking:
• Cover the pot with a tight-fitting lid.
• Cook on low heat for 25 minutes.
Ready to serve! Fluff gently before serving to mix layers. Serve hot with raita or salad
Tips:
During the process of steamed slow cooking, it’s crucial to ensure there’s enough steam inside the pot. This must be maintained throughout the entire process. Keep adjusting the flame or water (just a sprinkle if too dry) to maintain the steam during the process.
