Tikka Masala Biryani

Recipe Notes

*You can use day old rice if you have some stored away in your fridge


  • 2 pk (800g) Mt Barker free range chicken Tikka Masala meal
  • 1 pk (500g) Pre-cooked rice*
  • 1 Cinnamon quill
  • 2 Star anise
  • pinch Cumin seeds
  • 2 tbsp Ghee
  • 75ml Chicken stock
  • 4-5 Strands of saffron
  • 1-2 Fresh Chillies
  • 1 Handful of fresh coriander
  • ½ Handful of fresh mint
  • ½ Handful Fried shallots


  1. Heat your Mt Barker Tikka Masala meal in your microwave (follow on pack for heating instructions).
  2. Place a dutch oven pan on your stove and bring heat to a medium temperature.
  3. Toast your spices off to release their flavour, then adding your ghee after they have toasted off for a bit.
  4. Add your now hot tikka masala curry into your dutch oven. Please note that the contents of your meal will be very hot, so please handle with caution.
  5. Add your stock to your dish along with your strands of saffron.
  6. Close your dutch oven pan and let it cook for 10-12 minutes on medium-low heat, or until there is no more liquid in your pan.
  7. Slice your fresh chillies and herbs while your biryani boils away.
  8. Take your biryani off the heat and add the fired shallots, fresh chilli and herbs and mix through.
  9. Garnish with more chilli and fried shallots, and enjoy!