Chicken Tikka Biriyani

Eid Mubarak to all my readers…..


1 kg chicken

For Marination:

2 tbsp yogurt
1 tbsp ginger-garlic paste
1 tbsp red chilli powder
1 tbsp coriander powder
1 tsp roasted cumin powder
1/2 tsp garam masala
1/4 tsp turmeric powder
1 tsp crushed black pepper
1 tbsp lemon juice
pinch of red food color
1 tbsp oil
salt to taste

For Biriyani Masala:

2 medium onions, chopped
2 medium tomatoes, chopped
4 green chillies, slit
1 tbsp ginger-garlic paste
1/4 cup mint leaves
1 tbsp red chilli powder
2 tsp coriander powder
1 tsp roasted cumin powder
1/4 tsp turmeric powder
1/2 cup yogurt
1 tbsp kasoori methi
1/4 tsp garam masala
1 tbsp lemon juice
1 cup coriander leaves, chopped
2 ” piece of cinnamon
3 cloves
3 cardamoms
1 bay leaf
2 tsp shahi jeera
1/4 cup cooking oil
1 piece of coal

For Rice:

4 cups of basmati rice
5 cardamoms
big piece of cinnamon
2 bay leaves
1 tbsp vinegar
salt to taste
4 tbsp oil
enough water to cook the rice

For Layering & Dum Cooking:

1 cup fried onion
1 cup chopped coriander leaves
1 tsp garam masala
1/4 cup milk + 1 tsp rose water + pinch of yellow color
2 tsp shahi jeera
4 tbsp ghee


  1. Cut the chicken into medium size pieces and marinate it with ingredients “for marination” about minimum of 2 hours.
  2. Heat 4 tbsp oil in a pan and cook the marinated chicken pieces till done for about 20-25 minutes. Preserve the juices with the chicken.
For biriyani masala:
  1. Heat 1/4 cup of oil in a pan and add cinnamon, cardamom, cloves, bay leaf and shahi jeera.
  2. Add chopped onions and fry till light golden, along with slit green chillies and chopped mint leaves.
  3. Add 1 tbsp ginger-garlic paste and fry for a minute. Add chopped tomatoes to this and saute till soft.
  4. Then add the chilli powder, coriander powder, roasted cumin powder and turmeric powder and cook on low flame for 5 minutes till oil separates.
  5. Add 1/2 cup yogurt, kasoori methi, garam masala and chopped coriander leaves to this and cook covered for another 5 minutes.
  6. Add this biriyani masala to the cooked chicken tikka pieces, mix well and cook for another 5 minutes on low flame. Adjust the salt and add water if needed.
  7. Place 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 and cover it with an air tight lid to trap the smoke. 
  8. Leave it covered for 15-20 minutes and then open the lid and discard the foil and coil piece.
For Rice:
  1. Wash the rice and soak in water for 30 minutes.
  2. Heat a large vessel filled with enough water and bring to a boil. Add bay leaves, cinnamon, cardamom , vinegar, salt and oil.
  3. Add the soaked rice and cook till 90 % done. Drain the rice in a colander and keep it aside.
Layering and Dum Cooking:
  1. In a large thick bottomed pan, add all the chicken tikka masala as first layer.
  2. Spread half of the cooked rice and sprinkle with the few drops of milk + rosewater + color mixture.
  3. Sprinkle a handful of coriander leaves and fried onion along with pinch of garam masala and 1 tsp shahi jeera.
  4. Repeat the step 2 and step 3 with rest of the rice and make some deep dents in the rice.
  5. Pour some ghee over the rice and seal the pan with a foil and a tight lid.
  6. Cook on medium high heat for 10 minutes. Switch off the flame and keep it covered for another 15 minutes.
  7. Serve hot with raita, pickle and pappadum….
  • While assembling the biriyani for dum, make sure that the rice and gravy are both hot enough.
  • Since I didn’t have the burning coal, I skipped that step…
Recipe adapted from here..

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *