Chicken Tikka Biryani / Grilled chicken biryani/ Chicken Biryani

Chicken Tikka Biryani / Grilled chicken biryani/ Chicken Biryani

Chicken Tikka Biryani / Grilled chicken biryani/ Chicken Biryani


Chicken Biryani/Chicken Tikka Biryani


Prep time 15 mins | Cook Time 40 mins

 Total Time 60 mins | Servings 6-8 

Chicken Biryani Recipe/Chicken Tikka Biryani/Chicken Pulao Biryani Recipe

This is one of my extended family’s all time favorite foods. It is very aromatic and time consuming but the end result is one that will get you compliments all day long. I have for 8+ people at a time.

Biryani is a spicy rice dish the originates in India. It is made with spices, rice and meat (chicken, mutton, beef, prawn, or fish). Sometimes egg and potato is also added. The use of potato is a controversial subject.

Chicken Biryani Recipe – Chicken Tikka Biryani – Hyderabadi Biryani – Sindhi Biryani – Chicken Pulao Biryani – Dum Biryani Recipe 

Biryani or spicy rice is originated in Iran. It is famous in Indian subcontinent made with spices, meat (chicken, mutton and beef) and rice. It is most popular in the Middle East and South Asia. Most people used to cook biryani at home till 1950’s and rarely ate out. There are many folk tales associated with biryani.

Difference between biryani and pulao (pilaf):

Biryani will normally have a spicy, aromatic and salty taste. This of course depends on the ingredients and type of Biryani you are making.

Nutritional value

Some biryani is lighter on spices and some is spicy. It is salty as well as spicy. Meat gives a unique flavor to biryani.

Calories in Chicken Biryani Indian Chicken Biryani Indian

Nutrition Facts

Chicken Biryani Indian – Chicken Biryani Indian

Calories 548  Sodium 930 mg 
Total Fat 17 g  Potassium 0 mg 
Saturated 2 g  Total Carbs 48 g 
Polyunsaturated 0 g  Dietary Fiber 3 g 
Monounsaturated 0 g  Sugars 7 g 
Trans 0 g  Protein 19 g 
Cholesterol 25 mg 

Vitamin A 0%  Calcium 0% 
Vitamin C 0%  Iron 0%

*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Best served with 

Raita – salad – cucumber raita – cumin raita – yogurt – mint chutney –


Main course: Chicken Biryani

Cuisine: Indian



  • 1 kg chicken
  • 1/2 cup yogurt
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp ginger (finely chopped)
  • 1 tbsp garlic (finely chopped)
  • 1 lemon
  • 4 tsp Shan tikka masala


  • 4 cups rice
  • 4 cardamoms
  • 3 cinnamon sticks
  • 7 cloves
  • 10 black peppercorns
  • 3 star anise
  • 4 curry leaves
  • 1 tbsp vinegar
  • 1 tsp salt


  • 1/2 cup ghee
  • 1 tbsp ginger (finely chopped)
  • 1 tbsp garlic (finely chopped)
  • 3 tomatoes, puree
  • 1 tsp red chili powder
  • 2 green chilies
  • 2 tomatoes, chopped
  • 2 cups yogurt
  • 1 tbsp garam masala (home made)
  • 2 tsp salt

Garam Masala 

  • 1/4 tsp cumin seeds
  • 1/4 tsp coriander
  • 5 black peppercorns
  • 4 cloves
  • 2 cinnamon sticks
  • 1/4 tsp jaifal


  • 2 curry leaves
  • 1 tsp cumin seeds
  • 3 green chilies
  • 3 cardamoms (small)
  • 2 tbsp ghee


  • 1 tsp yellow color
  • 1 brown fried onion
  • 6 mint leaves
  • 1 lemon
  • 4 plums
  • silver paper (optional).



Marinate the chicken with yogurt, salt, black pepper, ginger garlic paste, Shan Tikka Masala. Leave it for about an hour in a refrigerator.

Heat oil in a pan and cook the marinated chicken tikka over medium heat till it gives smoky effect. Place a foil over the chicken tikka pieces and keep a hot burning oil on it. Pour a teaspoon of oil over the burning coal and cover with an air tight lid to get the smoky effect. Leave it covered for 3 minutes and open the lid and discard the coal and foil pieces away.


Wash and soak rice for about 1 hour.

In a pan add oil and heat it for a while. Now, add cardamoms, cinnamons, cloves, black pepper, star anise, curry leaves and cook for a while.

Now add salt and rice, and vinegar in the end.

Boil the rice till they are done almost 80%. Drain the excess water from the rice and put aside.


In ghee, add ginger garlic paste and saute for a while.

To this, add tomato puree in it and cook for 1 minute.

Now, add salt, red chilies, garam masala and cook for 1 minute.

Add green chilies and chopped tomatoes and cook for 5 minutes till aromatic and oil separates.

Then add yogurt in the end and place the lid and cook for 5 more minutes and korma gravy is ready.

Garam Masala 

For a greater taste, you can make your own garam masala as follows;

Add cumin seeds, cardamoms, cinnamon, cloves, coriander seeds, black pepper and jaifal in a pan.

Heat for 1-2 minutes while stirring and put in an electric mixer and grind well.


In another pan, add ghee and melt it down over medium heat.

Add curry leaves, cumin seeds, green chilies, small cardamom and cook for a little time till it is ready.

Layering —- Final Steps 

Gravy – rice—chicken tikka—yellow color—tarka—brown fried onions—fresh mint and coriander leaves—garam masala –lemon—plums—silver paper.


  1. In a large sauce pan add the gravy for the first layer.
  2. Spread the cooked rice over the gravy.
  3. Throw the chicken tikka pieces over the rice and sprinkle yellow color.
  4. Sprinkle fried onions and tarka.
  5. Now, sprinkle handful of fresh mint and coriander leaves along with a pinch of garam masala.
  6. Top with half of the lemon slices along with the dried and soaked plums and make some deep dents for the steam circulation.
  7. Pour some ghee over the rice and seal with air tight lid.
  8. Cook on low to medium heat for 10 minutes without opening the lid and simmer for 15 minutes on a very low heat.
  9. Your delicious biryani is ready to be served.


  • In making tikka, you can give smoky effect with the help of a charcoal and oil on a piece of foil or bread and cover it on top for 3 to 4 minutes.
  • Make sure rice are neither under cooked nor over cooked.
  • Always use ghee in making biryani as it gives a good flavor to biryani.
  • Make your own garam masala at home and use it for cooking as its more good and fresh.
  • See the steps of layering carefully when everything is done.





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