Chicken Tikka Biriyani

Filed under Chicken, Non-Vegetarian, Rice
4.5, 6 reviews

Advance Vishu and Easter wishes...

Recipe Details  
4.5, 6 reviews

Posted by
Posted on 9, Sep 2015
Serving 6 people
Ready in 120-150 minutes
Post Views 2.3 K views
Post Rating 4.50 out of 5 , from 6 reviews
Click here to view the recipe in Malayalam - Opens new tab.

For Chicken Tikka:

  • Refer Chicken Tikka recipe for the ingredients. For this biriyani we are using 1 Kg of chicken. So change the quantity of the ingredients accordingly.

For Chicken tikka masala:

  • Onion, medium sized - 2 Nos, chopped
  • Tomato, medium sized - 4 nos, finely chopped
  • Green chillies - 3-4 Nos, finely chopped
  • Ginger-Garlic Paste – 1 Teaspoon
  • Red chilli powder - 1 ½ Teaspoon
  • Coriander powder - 1 ½ Teaspoon
  • Turmeric powder - ½ Teaspoon
  • Garam Masala Powder – ½ Tablespoon
  • Yogurt/curd - 1 cup
  • Chopped coriander and mint leaves - ¼ cup
  • Vegetable oil - ½ cup
  • Salt to taste

For Rice:

  • Basmathi Rice – 500 Gms
  • Green Cardamom – 4 Nos
  • Black Cardamom – 2 Nos
  • Clove – 6 Nos
  • Whole Black Pepper – 10 Nos
  • Bay leaf – 1 nos
  • Cinnamon Stick – 2 Nos, one inch piece
  • Lemon Juice - 1 Tablespoon
  • Ghee - 1 Tablespoon
  • Salt as required
  • Water as required

For Layering & Garnishing:

  • Ghee - 2 Tablespoon
  • Rose water - 1 Tablespoon
  • Chopped coriander and mint leaves - ¼ cup

For Dough:

  • All-purpose flour : 2 cup + Water as required ( Mix together and make a smooth dough; make it as chappathi dough like consistency.)

Chicken Tikka Preparation:

  1. Refer Chicken Tikka recipe and follow the directions.

  2. ***Alternative - If you don't want to use oven, heat little oil in a skillet and fry the marinated chicken pieces until light golden brown.

Chicken Tikka Masala Preparation:

  1. Heat oil in a pan and fry the chopped onion until golden brown.
  2. Add ginger-garlic paste and sauté till the raw smell disappears.
  3. Now add the chopped tomatoes and cook till the tomatoes are mashed well.
  4. Then add in the red chilli powder, turmeric powder, coriander powder, garam masala powder and fry till the raw smell disappears.
  5. Now add yogurt and combine well. Then add in the prepared chicken tikka, chopped coriander leaves, mint leaves, green chillies, salt and mix well.
  6. Cook till the gravy becomes a semi-thick consistency or for almost 3-5 minutes on low-medium flame. Remove from flame and set aside.

Rice Preparation & Layering :

  1. Wash and soak the rice for 30 minutes. Drain the water completely; Set aside.
  2. In a cooking pot, heat one tablespoon of ghee. Add all whole spices mentioned under 'For rice' and fry for few seconds.
  3. Pour enough water, lemon juice and salt into the pot and bring to boil. When it starts boiling, add the soaked rice and continue cooking. Check for salt.
  4. In a biriyani pot/oven proof dish, add 1 tablespoon of melted ghee and spread the ghee evenly to the bottom of the pot. Then add half of the prepared chicken tikka masala, and spread it evenly.
  5. When the rice is ¾ done(refer notes), layer half of the rice over the chicken tikka masala layer.
  6. Then layer the left over chicken tikka masala. Spread half of the toppings (chopped coriander and mint leaves).
  7. Then layer the rest of the rice on top of it. Spread the left over toppings.
  8. Finally, pour 1 tablespoon of melted ghee and the rose water on top.

Dum Preparation :

Cooking in Oven :

  1. Close the oven-safe dish with a tight fitting oven-safe lid - OR - Cover it with an aluminium foil. Seal the edges by crimping the foil.
  2. Preheat oven to 180°C/350°F. Place the sealed oven proof dish in the oven and bake it for 20 mins.
  3. When it is done, remove and keep the dish covered until serving.

Cooking over Stove top :

  1. Close the biriyani pot with a lid, seal the edges of the lid with the prepared dough without even the slightest opening.
  2. Place the sealed biriyani pot in the stove. Cook till the steam comes out from the dough seal or for about 20-25 minutes on low flame.
  3. Once the steam comes out from the dough seal or after 20-25 minutes, switch off the flame and set aside the biriyani pot unopened for 10 minutes.
  4. Then open the dum, just mix the rice and chicken pieces from the bottom of the pan using a long spoon.
  5. Enjoy the biriyani, serve hot with Raita, Pickle and Pappadam on the side!


  • The right consistency of the rice matters for a good biriyani. So don't overcook the rice.
  • How to check the right consistency of the rice?
    • Just take out a grain of rice from the boiling water, and press it in between your thumb and forefinger. If the grain breaks into 3 parts, that's the right consistency.
4.5, 6 reviews

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