Chicken Tikka Biriyani
A traditional Hyderabad dish from South West India, a medium hot dish, traditionally made with lamb.
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1 Tbsp vegetable oil
1 onion - diced
4 chicken thigh fillets - sliced
1 jar Sharwood's Spicy Tikka Masala
200g basmati rice
25g flaked almonds - toasted
null Coriander- chopped to garnish
Cooking Method
Preheat oven to fan 150ºC / conventional 170ºC / Gas 3. Fry the onion until golden brown. Add the chicken fry for 2 minutes, add the sauce and heat through. Place over the base of an ovenproof dish. Bring the basmati rice to the boil for 3 minutes drain well and spread over the chicken. Cover with foil, making a good seal around the edge. Cook for approximately 45-60 minutes or until the rice is cooked. Fork over rice and chicken cover before serving with foil and leave to stand for 5 mins, garnish with flaked almonds and coriander. For a truly authentic dish, try using diced lamb.
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