Tikka Chicken Biryani with Saffron Rice
Tikka marinated chicken layered with saffron basmati rice, crisp fried onions and fresh herbs, baked in a covered dish.
Made with Tikka marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 15 plus marinating
- LevelMedium
- Costabout £4.01 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your ready made tikka marinade first (see the base recipe). Stir the chicken through 160 g of the marinade and chill for at least 2 hours, or overnight.
- 2
Soak the saffron in the warm milk. Rinse the rice until the water runs clear. Boil the rice in plenty of salted water with the cinnamon and cardamom for 5 minutes only, then drain.
5 min - 3
Fry the onions in the oil for 15 to 20 minutes until deep golden and crisp at the edges. Lift out half for topping.
20 min - 4
Heat the oven to 180°C (160°C fan). Add the chicken to the pan with the remaining onions and fry for 5 minutes, then tip into an ovenproof casserole.
- 5
Spoon the half cooked rice over the chicken. Scatter with herbs and the reserved onions, then drizzle over the saffron milk.
- 6
Cover tightly with foil and a lid. Bake for 35 minutes until the chicken is cooked through and the rice is tender.
35 min - 7
Rest for 10 minutes, then fluff gently and serve.
Tips
- Par boil the rice for only 5 minutes. It finishes cooking in the steam.
- Seal the dish well so the steam stays in.
- Do not stir once layered or the rice will break.
Storing and freezing
Cool the biryani within 1 hour, refrigerate and eat within 2 days. Reheat only once, until steaming hot all the way through. Rice should not be kept at room temperature.
Questions
Can I skip the saffron?
Yes. Use a pinch of turmeric for colour, though you will lose the delicate aroma. Saffron is worth it for special occasions.
Can I make it ahead?
You can marinate and fry the onions a day ahead. Assemble and bake fresh for the best texture.
Is it dairy free?
Not as written. Use the coconut yoghurt version of the marinade and a plant milk for the saffron to make it dairy free.
More made with tikka marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.