BBQ Chicken Tikka Biryani is a delicious twist on classic chicken biryani that combines the smoky, charred flavors of barbecue chicken tikka with perfectly spiced, layered rice.
This special version stands out from regular biryanis because the chicken is first marinated with bold spices, yogurt, and tikka flavors, then cooked until tender, and finished with a coal smoke (dum) for that irresistible BBQ aroma.
This extra step creates a truly lip-smacking taste that makes every bite bursting with flavor — smoky, spicy, juicy, and incredibly satisfying!
It’s an easy and foolproof recipe, especially perfect for beginners who want to make restaurant-style, mouthwatering chicken biryani at home without any hassle.
A popular recipe by the renowned chef Shireen Anwer, this BBQ Chicken Tikka Biryani is loved by families for special dinners, parties, or when you just crave something extra flavorful. Serve it hot with raita, salad, and a squeeze of lemon — it’s guaranteed to impress everyone!
BBQ Chicken Tikka Biryani by Shireen Anwar
Prep time: 1 hour
Cook time: 50 mins
Total time: 1 hour 50 mins
Serves: 6
Ingredients
For Chicken Marination
- Chicken 1 kg (16 pieces)
- Yogurt ¼ cup
- Salt ½ tea spoon or to taste
- Red chili powder 1 tea spoon
- Cloves 4
- Nutmeg 1 small
- Mace 2-4
- Cumin seeds ½ tea spoon
- Whole dry coriander 1 tea spoon
- Cinnamon sticks 2
- Whole black pepper 1 tea spoon
- Green cardamom 2 pods
- White vinegar/lemon juice 6 tea spoons
- Orange food color ¼ tea spoon
For Gravy
- Oil ½ cup
- Onions 2 medium (chopped)
- Ginger garlic paste 2 tea spoons
- Tomatoes 4 (chopped)
- Green chilies 6-8 (chopped)
- Dry coriander powder 1 tea spoon
- Yogurt 1 cup
For rice
- Rice 500 gm
- Whole hot spice 2 tea spoons
- Salt as required
- Water as required
- Fresh coriander leaves 4 tea spoon (finely chopped)
- Mint leaves 4 tea spoon (finely chopped)
- Green chilies 3-4 (finely chopped)
Instructions
For Chicken
- Grind together cloves, nutmeg, mace, cumin seeds, whole dry coriander, cinnamon sticks, whole black pepper and green cardamom.
- Mix the grinded spices and all other ingredients in chicken and marinade for one hours.
- In a skillet heat oil, transfer marinade chicken. Cook over slow flame until chicken done.
- When chicken tender and water evaporates, give it a BBQ aroma with the help of a smoking hot coal.
- Uncover, remove coal and shift gravy in chicken. Mix it well.
For Gravy
- Fry onions in oil till it’s light brown.
- Add ginger garlic paste, tomatoes, green chilies, and dry coriander powder. Cook to give it a good mix.
- Add yogurt, cook till the oil separates. Don’t dry the masala.
For Rice
- Take water in a skillet, boil rice with whole hot spices and salt. When they are 80% done, drain the water.
To Assemble the Biryani
- Take a bigger skillet. Transfer half rice in skillet; put all chicken with gravy, along with some finely chopped coriander, mint leaves and green chilies.
- Now again layer rice, pour kewera water and food color (mix in water) over the rice.
- Simmer 8-10 minutes.
- Off the flame and uncover after 2-3 minutes.
- Serve with raita.
