Every grain of rice soaks up the aromas without drying out.
Our Chicken Tikka Biryani combines basmati rice slowly perfumed with whole spices (cinnamon, cardamom, clove, saffron) with pieces of chicken tikka first marinated in spiced yoghurt and cooked in the tandoor. Sealed and steamed ‘dum’-style, the rice absorbs all the aromas while the chicken brings a lightly smoky note. Finished with crispy fried onion and fresh coriander, it is a generous meal in itself.
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A dish with a story
Biryani is thought to have been born in the kitchens of the Mughal court in the 16th century, out of the meeting between Persian pilaf traditions and Indian spices.
Every region of India has developed its own variant, from Lucknow to Hyderabad, each with its own cooking method and spice blend.
Today one of the most iconic dishes of Indian cuisine, with a genuine following worldwide.
The debate over biryani’s exact origin (Persia, the Mughal court or South India) still keeps food historians busy — we won’t settle it here.
Frequently asked questions
Is the Biryani spicy?+
It is fragrant and lightly spiced rather than hot.
Is it served with sauce?+
No, biryani is enjoyed without sauce; we recommend a raitha on the side.
Why chicken tikka instead of chicken?+
The tikka is grilled in the tandoor first, adding a smoky flavour to the biryani.
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