Tikka Biryani


Combine ingredients for marinade a bowl. Make 1-3 slits in the chicken pieces, & transfer them to the bowl & stir to combine. Cover & marinate in the fridge for 1 hour.

Bloom the Saffron

Add the saffron strands to a small bowl with milk. Set them aside to combine.

Wash & Soak

Meanwhile, wash the rice until the water runs clear. Then, transfer the rice to a bowl & cover it with water to soak for at least 30 minutes.


Bring the saucepan to a boil over medium heat. Reduce the heat, cover, & cook until the rice is tender but not fully cooked, for about 8-10 minutes. Discard the excess water & set the rice aside.

Saute Onions

Warm ghee in a skillet over medium heat. Add the sliced onion & cook for about 10-15 minutes. Then, stir in the garlic and ginger paste and saute for 2 minutes.


Deglaze the pan with the pureed tomatoes & cook for 2-3 minutes. Stir in the whisked yogurt & continue cooking for 3 minutes until the ghee escapes to the sides.


Add the green chiles, cilantro, salt, red chili powder, coriander powder, garam masala, & turmeric. Fry the mixture for 1 minute.


Add the water & simmer for 2-3 minutes until the ghee separates, and set it aside.


Warm ghee in large skillet over medium heat. Arrange the chicken thighs into the pan in a single layer, careful not to overcrowd. Cook for 5 minutes, flip & cook for another 5 minutes.


Layer ghee, rice, gravy, chicken, & more rice. Than pour the saffron milk over the top. Cover with the lid & cook on low heat for 10 minutes. Remove from heat & let it rest for 20 minutes.

Try it Out!

Check out my website for the full recipe.