After seeing this on one of the restaurant menus, I thought I will try preparing this tandoori chicken biryani. In restaurants, now-a-days, we get all varieties of biryani - Mughal and Tandoori style - both with chicken and tiger prawns. Preparation of these are the same and only the spices differ. It is up to you whether you want to make a really spicy or less spicy biryani.
I have used ready made chicken tandoori masala to marinate chicken among other spices. If you want, you can use chicken tikka masala powder as well instead of tandoori chicken masala.
We have to start with cooking tandoori chicken and then cook the gravy and the rice.
The style of cooking the biryani is same as other ones but the marination and spices used are different.
I have cooked this in pakki biryani style. Do not worry if you are missing some spices - just use whatever spices you have available. I always prefer my biryani to be spicy and with lots of masala. You can adjust these according to your taste and liking.
Marinate for tandoori chicken
Cooking tandoori chicken
Tandoori chicken in oven method
Tandoori chicken in grill pan method
Cooking the rice
Mixing gravy and rice