Chicken Tikka Biryani
Chicken Tikka Biryani
Chicken Tikka Biryani
Tender Chicken Tikka cooked in rice with onions and spices.
Allergen information
Allergens are listed on every pack. Our kitchen handles all 14 major allergens, so we can't guarantee any dish is free from them. If you have an allergy or intolerance, please call us on 0330 043 8584 before ordering.
View full allergen guideTender Chicken Tikka cooked in rice with onions and spices.
Allergen information
Allergens are listed on every pack. Our kitchen handles all 14 major allergens, so we can't guarantee any dish is free from them. If you have an allergy or intolerance, please call us on 0330 043 8584 before ordering.
View full allergen guideHeating
Microwave for 3–4 minutes, stirring halfway, or warm gently in a pan for 5–7 minutes. Times vary by microwave, so always heat until piping hot throughout.
Collection & Delivery
Click & collect from Lye (DY9) or Kingswinford (DY6). Local delivery from our Lye kitchen on Fridays and Saturdays — check your postcode.
Flavour Profile
Origin
Mughlai, Delhi, India
Biryani, a regal dish, traces its origins to the Mughal Empire, where it was perfected in the royal kitchens. This 'dry' biryani variant marries the smoky flavours of Chicken Tikka with fragrant rice, a testament to the innovative spirit of Indian cuisine.
The warmth of the spices builds gradually, reaching a satisfying peak that gently lingers on the palate.
A fragrant harmony of aromatic basmati rice, succulent roasted chicken, and a medley of warm spices.
Chef's Tips
- —Serve with a side of raita (yogurt dip) to complement the richness of the biryani and provide a cooling contrast.
- —Garnish with fresh coriander and crispy fried onions for added flavour and texture.
- —For an extra layer of aroma, sprinkle a few drops of kewra water or rose water before serving.
Pairs With
Did You Know?
The word 'biryani' is derived from the Persian word 'birinj' (rice) and 'biryan' (to fry or roast).
Perfect For
Goes well with
