Tandoori Masala Chicken Biryani

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 1/2 Kg - Chicken
  • 2 tbsp - Curd
  • 1 tsp - Turmeric powder
  • 3 tsp - Chilli powder
  • 1 tsp - Rajah (Brand) Tandoori masala powder
  • Salt to taste
  • (Marinate chicken in the above ingredients and chill for an hour.)
  • Rice: 3 Cups - Basmati Rice - Soak in cold water for about 30-40 mins.
  • To Grind: 4 - Onions
  • 10 - Green chillies
  • 12 Pods - garlic
  • 1 - Ginger
  • 3 - Tomatoes ( or 3 Tbsp - Tomato puree )
  • Grind all of the above to a smooth paste in the blender.

How to Make Tandoori Masala Chicken Biryani

  • Heat vegetable shortening or oil in a pan (3 tbsp), add 4 cloves, 3-4 cinnamon sticks, 2 elaichis, and fry well.
  • Add the ground paste and fry well till oil comes up. Add the marinated chicken and fry well.
  • Cover for some time. Then add the rice and fry well.
  • Add coriander and mint leaves and cook in the rice cooker. Add water just enough to submerge the rice and chicken.
  • Do not pressure cook as again the rice may overcook.
  • Serve with Onion Raita. Also some of the gravy (before adding the rice can be used as a side dish).