Tandoori Chicken Biriyani


For Tandoori Chicken:

500 gm chicken, cut into medium pieces
6 tbsp thick yoghurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 1/2 tsp chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp kasoori methi
salt to taste
butter or oil for basting

For Biriyani:

2 cups basmati rice
3 cups boiling water
3-4 onions, finely sliced and fried till golden
2 large/ 1 cup tomatoes, chopped
1 tsp ginger-garlic paste
1/4 cup mint leaves
3-4 tbsp yoghurt
1 tsp chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
2 bay leaf
1 star anise
4 cardamoms
2 cinnamon sticks
4 cloves
salt to taste
4-5 tbsp oil
3-4 tbsp ghee
fried cashewnuts, for garnishing
coriander leaves, chopped
2 tbsp saffron milk (few strands of saffron soaked in 2 tbsp milk)


  1. In a bowl, add the thick yoghurt, lemon juice, ginger-garlic paste, chilli powder,coriander powder, cumin powder, garam masala, kasoori methi  and salt and mix until well combined.
  2. Make slits on the cut chicken and marinate it with the above mariande for minimum 4 hours or overnight in the refrigerator.
  3. Preheat oven at 200 degree celcius. Place the chicken pieces on the oiled tray and grill the chicken pieces on both sides, for about 10-15 minutes per side or until slightly charred. Butter or oil can be used in between for basting.
  4. Remove the grilled chicken pieces from the oven and keep it aside.
  5. Reserve the remaining marinade and the drippings, they can be added to the biriyani masala..
  6. Wash and soak the basmati rice for 15 minutes. Drain it and keep it aside.
  7. Heat ghee in a deep pan,  add 1 bay leaf, 2 cloves, 2 cardamoms and 1 cinnamon .
  8. Add the drained rice and saute for 3-4 minutes.
  9. To this add boiling water and salt and cook covered till done on low flame. Remove from the flame and keep it aside.
  10. Heat oil in a pan, add sliced onions and fry it till golden and keep it aside.
  11. In the same oil, add remaining whole spices and saute for a minute.
  12. Then add chopped tomatoes and saute well till soft. 
  13. Add ginger-garlic paste and saute till the raw smell disappears. Add mint leaves and mix well.
  14. Add the chilli powder, coriander powder and turmeric powder and saute till oil appears on top.
  15. Then add 3-4 tbsp whipped yoghurt and remaining marinade and dripping collected while the chicken is grilled and cook for 3 minutes.
  16. To this add 1/2 of the fried onions and mix well.
  17. Add the grilled chicken pieces, mix well and cook for 4-5 minutes on low flame. 
  18. Add chopped coriander leaves and remove from flame.
  19. Now layer the rice and biriyani masala in a shallow oven dish or deep pan. Start with rice layer followed by prepared tandoori chicken masala and sprinkle little fried onions and coriander leaves.
  20. Repeat the layers till finished with rice as the top layer.
  21. Garnish with coriander leaves, fried onions, cashewnuts and saffron milk.
  22. Cover tightly and heat on low flame for about 15-20 minutes or cook it in a 180 degree celcius  preheated oven for 15-20 minutes. Serve hot with raita…
Linking this to Eid Potluck Party @ My Culinary Adventures
Virtual Eid Potluck Party


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