Exploring the Delectable Fusion: Tandoori Biryani

Exploring the Delectable Fusion: Tandoori Biryani 

Introduction to Tandoori Biryani:

Tandoori Biryani

Tender pieces of tandoori-marinated chicken nestled among fragrant basmati rice, infused with a symphony of spices. It's a culinary masterpiece known as Tandoori Biryani. 

This delightful fusion of two beloved Indian dishes, Tandoori Chicken and Biryani, combines the best of both worlds to create a gastronomic delight that tantalizes the taste buds and leaves you craving for more. 

In this blog post, we embark on a journey to unravel the secrets of this mouthwatering creation, exploring its history, significance, and the art of preparing it to perfection.

History and Significance

Tandoori Biryani is a product of the rich culinary heritage of the Indian subcontinent. To truly appreciate this flavorful dish, we must delve into the origins of its key components. Tandoori Chicken, with its vibrant red hue and distinct smoky flavor, traces its roots back to the Mughal era in India.

Biryani, on the other hand, is a beloved rice dish known for its aromatic spices and luxurious blend of flavors.

The idea of combining these two iconic dishes was born out of a desire to elevate the dining experience by harmonizing the succulent flavors of Tandoori Chicken with the fragrant and fluffy rice of Biryani. 

The result is a culinary masterpiece that has become a staple at festive occasions, family parties or gatherings, and restaurants worldwide. Tandoori Biryani shows the artistry of Indian cuisine(cooking), combining the earthy flavors of the tandoor(traditional clay oven) with the aromatic spices that define Biryani.



  • Basmathi rice 
  • Garam masala powder 
  • Cumin seeds
  • Green cardamon seeds
  • Cinnamon stick
  • Cloves
  • Medium-sized onion (sliced) 
  • Ghee or oil 
  • Fresh coriander leaves
  • Salt

For the marinade:

  • Chicken pieces
  • Plain yogurt
  • Tandoori masala powder
  • Ginger-garlic paste 
  • Red chili powder 
  • Turmeric powder
  • Salt



  • Basmathi rice - 2cups
  • Garam masala powder - 1 tablespoon
  • Cumin seeds - 1 tablespoon
  • Green cardamon seeds - 2 or 3
  • Cinnamon stick - 1
  • Cloves - 2 or 3
  • Medium-sized onion (sliced) - 1
  • Ghee or oil - 2 tablespoons
  • Fresh coriander leaves (for garnish)
  • Salt to taste

For the marinade:

  • Chicken pieces - 500 grams
  • Plain yogurt - 1 cup
  • Tandoori masala powder - 2 tablespoons
  • Ginger-garlic paste - 1 tablespoon
  • Red chili powder - 1 tablespoon
  • Turmeric powder - 1 tablespoon
  • Salt to taste


1. Rinse the rice

  • Rinse the basmati rice under water until the water runs clear. Soak the rice in water for about 30 minutes, then drain.

2. Marinating chicken

  • Combine the plain yogurt, tandoori masala powder, ginger-garlic paste, red chili powder, turmeric powder, and salt in a mixing bowl. Mix well to form a smooth marinate.
  • Add the chicken pieces to the marinade and coat them. And let the chicken marinate for at least 1-2 hours, or preferably overnight in the refrigerator to get a great taste.

3. Baking Chicken

  • Preheat your oven to 200 Celsius (400 Fahrenheit). Place the marinated chicken on a baking tray and cook in the oven for about 20-25 minutes until the chicken is cooked through and slightly charred. Alternatively, you can cook the chicken on a grill or stovetop using a grill pan.

4. Prepare the rice

  • In a large pot, heat ghee or oil over medium heat. Add cumin seeds, cardamon pods, cinnamon sticks, and cloves. Saute for a minute until fragrant.
  • Add the sliced onions and cook until they turn golden brown. After that remove half of the caramelized onions and set them aside for garnishing.
  • Add the soaked and drained rice to the pot and stir well, ensuring the rice is coated with the flavored oil and spices.
  • Pour water into the pot, using a ratio of 1:2 (1 cup rice to 2 cup water). Add salt to taste. Bring the water to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for about 15-20 minutes until it's tender and fully cooked.

5. Layering

  • Once the rice is cooked, fluff it gently with a fork and layer the tandoori chicken pieces on top.
  • Sprinkle garam masala powder over the chicken and garnish with the reserved brown onions. Add some egg yellow coloring on the top.
  • Cover the pot with the lid again and let it sit for a few minutes to allow the flavors to melt together

6. Garnishing and serve

  • Serve the Tandoor Biryani hot, garnished with fresh coriander leaves. You can enjoy it with a raita(yogurt dip) or a side salad.

Note-: Feel free to adjust the spices and seasoning according to your taste preferences

Similar Recipes -: Mutton Biryani


1. What is Tandoori Biryani?

Tandoori Biryani is a delicious Indian dish. It combines marinated Tandoori chicken with Basmathi rice. It is also known as a flavorful and aromatic one-pot meal.

2. What makes Tandoori Biryani unique?

The unique thing about Tandoori Biryani is the marination process of the chicken. The chicken is marinated using yogurt and spices including tandoori masala which gives a tenderness to the dish.

3. Can I make Tandoori Biryani at home?

Sure, Tandoori Biryani can be prepared at home. If you follow the correct steps which are mentioned above You can recreate Tandoori Biryani in your own kitchen.

4. What spices are used in Tandoori Biryani?

Cumin, coriander, turmeric, garam masala, and chili powder are used to prepare Tandoori Biryani. These spices contribute to giving a rich flavor to the dish.

5. Can I substitute the chicken with other meat or make it vegetarian?

Yes, you can. You can replace the chicken with vegetables, paneer (Indian cottage cheese), tofu, or other proteins of your choice.

6. What can I serve with Tandoori Biryani?

You can serve it with Raitha (yogurt-based side dish), mint chutney, or simple cucumber and onion salad. Also, you can serve it with papadums or naan bread.

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