Smoky Tandoori Chicken Biryani Recipe

About this recipe

Smoky Tandoori Chicken Biryani is a classic Indian dish that brings together the rich flavors of marinated chicken and fragrant basmati rice. Perfectly spiced and layered, this biryani is cooked on low heat to achieve a mouthwatering blend of textures and aromas. The tender chicken, infused with yogurt-based marinade and tandoori spices, pairs beautifully with the aromatic rice cooked with whole spices like cinnamon, cardamom, and cloves. Garnished with caramelized onions, fresh mint, and coriander, this biryani not only satisfies hunger but also delights the senses. Ideal for a cozy dinner or festive occasion, the dish is packed with protein to fuel your body and just the right amount of carbs to keep you energized. Cooking this biryani is an enjoyable experience—watching the layers come together and the flavors mingle makes the effort worthwhile. Serve hot with a side of raita or simply savor it on its own for a complete and irresistible meal.

Ingredients

• 300 g Nutrich Chicken Thigh Boneless
• 1 kg Basmati Rice
• 100 g Milky Mist Greek Yogurt Cup
• - Red Chilli Powder
• 20 g Turmeric Powder
• 100 g Catch Super Garam Masala
• 50 g Everest Cumin Powder
• - Cloves Lavang Powder-10 Gm
• 40 g Orika True Cinnamon Stick
• 1 pack (50 g) Town Grocer Bay Leaf/Tej Patta
• 25 g Zoff Green Cardamom
• 1 pack (100 g) Everest - Ginger Garlic Paste
• 200 ml Mustard Oil
• 250 ml Keya Lemon Juice
• 1 Bunch Mint Leaves (Pudina)
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - Onion-250 Gms

Instructions

1. 1. Wash and soak the basmati rice in water for 20 minutes, then drain and set aside.
2. 2. Marinate the chicken with yogurt, red chili powder, turmeric powder, garam masala, cumin powder, coriander powder, ginger-garlic paste, lemon juice, and salt. Let it rest for 30 minutes.
3. 3. Heat oil in a large pan and fry the sliced onions until golden brown; remove half for garnishing and leave the rest in the pan.
4. 4. Add the marinated chicken to the pan and cook on medium heat until the chicken is tender and slightly charred, about 12 minutes.
5. 5. Boil water in a separate pot with bay leaf, cloves, cinnamon stick, and green cardamom. Add the soaked rice and cook until 70% done, then drain the rice.
6. 6. Layer the partially cooked rice over the chicken in the pan, spreading it evenly.
7. 7. Sprinkle the fried onions, chopped mint leaves, and coriander leaves over the rice layer.
8. 8. Cover the pan with a tight-fitting lid and cook on low heat for 15 minutes to allow the rice to steam and absorb the flavors.
9. 9. Turn off the heat and let the biryani rest for 10 minutes before serving.
10. 10. Gently mix the layers together while serving to combine the chicken and rice.