Chicken Tikka Biryani

Chicken Tikka Biryani is a combination of tikka and biryani in one dish. A delicious recipe of Mughlai style biryani with smokey chicken tikka flavor.
Chicken Tikka Biryani in an earthern pot
Prep Time
30 mins
Cook Time
60 mins
Total Time
90 mins
Main Course
6 servings
Yoghurt, butter and mustard are dairy products and may cause allergic reactions in some individuals.
Before you begin

In my previous posts on biryani, I have always divided the whole procedure into steps. This is to make the procedure clear and easier to understand. Preparing biryani is never rocket science, but yes, it needs a little practice and some fine details that need to be followed. For example, a good and perfect biryani depends on how well you have cooked the rice.

Maintain your focus

Whenever I prepare the rice for the biryani, I avoid doing any other work and just stand and wait for the rice to cook. After adding the rice to the boiling water, it takes approximately 8 to 10 minutes. So we need to be a little extra alert to this step. When the rice looks ready, we need to drain it as soon as possible to stop the rice from getting cooked any further.

Consistency is key

As far as the gravy is concerned, it should neither be a runny or of thin consistency nor too dry and thick. Try to maintain a nice medium consistency with lots of flavors and spices. Compared to other curries, a biryani masala needs more onion and tomatoes.

The secret to a perfect biryani also lies in its dum-cooking procedure. While assembling the biryani together for dum, make sure that rice and gravy are both hot enough. And after assembling the dish for dum, the steam should appear within 10 minutes of cooking.

For chicken tikka:
  • 1 kilogram of chicken medium size pieces
  • 2 tablespoon yogurt’
  • 1 tablespoon ginger and garlic paste
  • 1 tablespoon red chili powder
  • 1 tablespoon coriander powder
  • 1 teaspoon roasted cumin powder
  • ½ teaspoon garam masala powder
  • ¼ teaspoon turmeric powder
  • 1 teaspoon crushed black pepper
  • 1 tablespoon lemon juice
  • 1 pinch food color
  • 1 tablespoon mustard oil
  • 1 teaspoon salt
For biryani masala:
  • 2 medium onion chopped
  • 2 medium tomatoes chopped
  • 4 green chilies with slits
  • 1/4 cup mint leaves
  • 1 tablespoon ginger and garlic paste
  • 1 tablespoon red chili powder
  • 2 teaspoon coriander powder
  • 1 teaspoon roasted cumin powder
  • 1/4 teaspoon turmeric powder
  • 1/2 cup yogurt
  • 1 tablespoon kasoori methi dry fenugreek leaves
  • 1/4 teaspoon garam masala powder
  • 1 tablespoon lemon juice
  • 1 cup chopped fresh coriander leaves
For whole spices mixture:
  • 1 piece of cinnamon
  • 3 cloves
  • 3 cardamom
  • 1 bay leaf
  • 2 teaspoon shahi jeera
  • 1 piece of coal
  • 1 teaspoon salt
For rice:
  • 4 cups of long grain basmati rice
  • 2 bay leaves
  • 1 piece cinnamon stick 1 inch
  • 5 cardamom
  • 1 tablespoon vinegar
  • 4 tablespoon salt
  • 3 tablespoon oil
  • 5 liters of water
For dum:
  • 1 cup fried onion
  • 1 cup chopped coriander leaves
  • 1/4 cup milk + 1 teaspoon rose water + Pinch of yellow color
  • 1 teaspoon garam masala powder
  • 2 teaspoon shahi jeera
  • 4 tablespoon of ghee or butter
For Chicken Tikka
1Marinate chicken pieces with rest of the ingredients for minimum 2 hours.
2Heat 4 tbsp oil in a saucepan and cook chicken till it is fully done. This will take about 20-25 minutes. Preserve the juices with the chicken.
For Biryani Masala
1Heat 1/4 cup cooking oil in a saucepan and add all the whole spices.
2Add 2 onions chopped and fry till light golden, along with 4 green chilies (with slits) and chopped mint leaves.
3Add 1 tbsp ginger & garlic paste and fry 1 minute. To this add, 2 tomatoes chopped and cook till it is soft.
4Now add all the spice powders like 1/4 tsp turmeric, 1 tbsp red chili powder, 2 tsp coriander powder, and 1 tsp cumin powder.
5Cook on low flame for 5 minutes till aromatic and oil separate. Then add 1/2 cup yogurt, 1 tbsp kasoori methi, 1/4 tsp garam masala powder, and 1 cup fresh coriander leaves.
6Place the lid and cook for another 5 minutes.
7Add this biryani masala to the chicken tikka pieces, mix well and cook for another 5 minutes on low flame. Taste and adjust the seasoning (add water and salt if needed).
8Place a piece of foil on the surface of the gravy and keep a hot burning coal on it. Pour a tsp of ghee over the coal. Cover with an airtight lid to trap the smoke. Leave it covered for 15 to 20 minutes.
9Open the lid and discard the foil and coal piece.
For Biryani Rice
1Wash the rice thoroughly and soak for 30 minutes in water.
2Heat a large vessel filled with enough water. Bring to a boil and add 2 bay leaves, cinnamon stick, cardamom, vinegar, salt, and oil.
3Add the soaked rice and cook till 90% done. When you check the rice, it should be firm and not mushy.
4Drain the rice in a colander and set aside.
For final assembling and dum cooking
1In a large saucepan add all the chicken tikka masala as the first layer. Spread half of the cooked rice and sprinkle with the few drops of milk + rose water + color mixture. Sprinkle a handful of coriander leaves and fried onion along with a pinch of garam masala and 1 tsp shahi jeera.
2Repeat the above step with rest of the rice. Make some deep dents in the rice so that the steam can easily circulate.
3Pour some ghee or butter over the rice and seal the vessel with a foil and a tight lid. (to avoid the steam from escaping).
4Cook on medium-high heat for 10 minutes. You will see the foil has puffed up due to the steam.
5Switch off the gas and let the biryani stay covered for another 15 minutes.
Cooking Tips
Serve hot
Nutrition Value
Total fat(g)
Saturated value(g)
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