tikka biryani

Chicken tikka biryani

Biryani is a dish which became popular in  India due the influence of Turk and Mughal invaders. Chicken Tikka Biryani Recipe is one of the famous delicacy of Punjabi Cuisine. It is prepared by cooking rice and spicy chicken tikkas together in a covered pot. Chicken tikka is also a popular dish from the Land of  five rivers, Punjab in which Boneless Chicken pieces  marinated in spicy mix of Yogurt and Spices are grilled in the clay tandoor .The heat of the tandoor and the smoke of the charcoal cooks these meat pieces to its perfection imbibing a spicy and smoky flavor which one will not forget.

Course Main Course
Cuisine Afghanistan, Mughlai, North Indian, punjabi
Keyword biryani, biryani pot, biryani recipe, chicken biryani, chicken biryani recipe, paradise biryani
Prep Time 30 minutes
Cook Time 1 hour
Servings 4 people
Author indrani


Ingredients for making tikkas

  • 1 whole Chicken boneless cut into medium sized pieces
  • Lemon juice
  • 1 tbsp. ginger paste
  • 1 tbsp. garlic paste
  • 2 tsp. Kashmiri red chili powder
  • 1/4 tbsp. turmeric powder
  • 1 teaspoon lemon juice
  • Chaat masala optional
  • 1 kasuri methi Dried fenugreek leaves
  • 2 tbsp. oil
  • Curd 1/2 cup
  • Salt to taste

For making Gravy :

  • 2 to 3 onion sliced (for making Brown Onions)
  • 2 onions finely chopped
  • 2 to mato pureed
  • 1/4 th cup yogurt fresh and whipped
  • 1/2 teaspoon ginger paste
  • 1/2 teaspoon garlic paste
  • 1 tsp cumin powder
  • 1 green chili finely chopped
  • 1 tsp Kashmiri chili powder
  • 2 cardamom pods
  • 1 inch cinnamon
  • 2-3 black peppercorns
  • 2 cloves
  • 1/2 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • Few saffron strands
  • 2 tablespoon oil/ghee for cooking
  • Few Fresh coriander leaves finely chopped
  • Few mint leaves finely chopped

For making Rice you will need:

  • 2 cups basmati rice
  • 1/2 tsp caraway seeds
  • 1 bay leaf
  • 4 cups water
  • Salt to taste



  1. Marinate the chicken pieces with yoghurt, fenugreek, oil, Kashmiri chilly powder, salt and lemon juice.
  2. Grill the chicken in the OTG or charcoal grill till the marinate dries and the chicken gets tender and charred.
  3. Add oil in the biriyani pot and fry the onions till brown.
  4. Add all the spices and cook till the spicy mixture starts living the sides of the pan.
  5. Add the chicken pieces and cook, till tender.
  6. Add the cooked parboiled rice.
  7. Spread the brown fried onions
  8. Add another layer of rice. Spread coriander and mint leaves and saffron.
  9. Cover and cook in low flame for 20 to 30 minutes.
  10. When done mix the layers carefully and serve