Tikka Biryani

Chicken Tikka Biryani Recipe

The vibrant orange and red of this biryani will get you to salivate, whilst the aroma will have you positively running to the table! With National Chicken Tikka Masala, National Chinese Chili Sauce, National Qorma Masala and the all essential piece de resistance – koyle ka dum. This biryani is for the tikka lover in you!

This biryani is for the tikka lover in you!

  • Prepare in: 20 mins

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  • For Chicken Tikka
    • Chicken (Tikka Cut) : 4 pieces
    • Yogurt : 4 tablespoons
    • Lemon Juice : 2 tablespoons
    • National Ginger & Garlic Paste : 1 tablespoon each
    • Raw Papaya Paste : 1 tablespoon
    • National Chicken Tikka Masala : 1/2 packet
    • National Chinese Chili Sauce : 1 tablespoon
    • Zarda / Orange Food Color : 1/4 teaspoon
    • Charcoal : 1 inch piece, for dum
    • Oil : 5 tablespoons
  • For Biryani Masala
    • National Basmati Rice : 3 cups
    • Oil : 1 cup
    • Onion (sliced) : 1 medium
    • National Ginger & Garlic Paste : 1 teaspoon each
    • National Quorma Masala : 1/2 packet
    • Crushed Chili : 1 tablespoon
    • National Iodized Salt : to taste
    • Yogurt : 2 cups
    • Green Chili : 3-4
    • Fresh Coriander (chopped) : 2 tablespoons
    • Fresh Mint (leaves) : 2 tablespoons
    • Lemon (sliced) : 4-5 medium
    • Zarda / Orange Food Color : 1/8 teaspoon


For Chicken Tikka Marination

Using a knife make cuts in chicken tikka pieces.

Combine all the ingredients in a bowl except the last two and rub it thoroughly onto the chicken pieces. Cover the remaining with marinade. Give it a koyle-ka-dum and allow it to marinate for at least 1 hour in the refrigerator.

Heat the oil & cook marinated chicken tikka on a high heat just to get a little color.

Add half a cup of water and cook with the lid covered for 15 minutes. After a few minutes flip to ensure even cooking on both sides. Cook until the meat is tender. Keep aside.

For Biryani Masala

Wash & soak National Basmati Rice for at least 15 minutes.

Heat the oil in a large pot and fry the onions till they are golden in color.

To this add National Ginger Paste, National Garlic Paste, National Quorma Masala, crushed chili, National Iodized Salt and yogurt; cook for 4-5 minutes.

In a large pan bring 3 liters of water to a rapid boil; add 3 tbsp National Iodized Salt and 2-3 lemons (sliced). Add the drained rice and boil till rice reaches do kanni stage. Strain.

Start layering the masala with the cooked chicken tikkas. Then sprinkle green chili, fresh coriander, fresh mint leaves, and lemon slices.Finally top with the rice and sprinkle a pinch of orange food color. Leave for dum.

Mix gently and serve!