Tandoori Chicken Biryani Recipe

Indian cuisine · 341 calories

About this recipe

Tandoori Chicken Biryani is a dish that brings together the rich flavors of tandoori chicken with the aromatic goodness of basmati rice and Indian spices. The marinated chicken is grilled or pan-seared to perfection, enhancing its smoky and spicy profile. This is then layered with partially cooked rice, a flavorful onion-tomato mixture, and fresh herbs like mint and coriander. The dish is slow-cooked on low heat, allowing the spices and ingredients to meld beautifully. Perfect for a hearty dinner, this biryani is not only a feast for the palate with its bold and complex flavors but also offers balanced nutrition. It provides ample protein to support muscle health, carbohydrates to replenish energy, and essential fibers and herbs to aid digestion. Serve it warm to savor the layers of taste and texture, making it a memorable meal for any occasion.

Ingredients

  • 300 g Nutrich Chicken Thigh Boneless
  • 1 kg Basmati Rice
  • 100g Greek Yogurt
  • 110 g Unpeeled Garlic Cloves
  • loose Ginger
  • 250 ml Keya Lemon Juice
  • - Red Chilli Powder
  • 20 g Turmeric Powder
  • 50 g Everest Cumin Powder
  • 100 g Catch Super Garam Masala
  • 500 g Minimeal Onion
  • 500 g Desi Tomato (Tamatar)
  • - Coriander Powder
  • 1 Bunch Mint Leaves (Pudina)
  • 850 g Sundrop Heart+ Blended Cooking Oil
  • - Loacker Quadratini Vanilla 250 Gm
  • - Bay Leaf
  • 75 G Cinnamon Stick/ Dal Chini 75 Grams
  • medium Chilli Green Long
  • 1 G Iran Pure Saffron (1gm)
  • 180 ml Mother Dairy Milk
  • 200 G Rock Salt Powder - Sprinkler 200 G
  • - Knor Springburst Premium Aromatic-500gm
  • 50 Grms Turmeric Handmade Spices 50 Grms

Instructions

  1. 1. Wash and soak the basmati rice in water for 30 minutes.
  2. 2. Marinate the chicken thighs with yogurt, lemon juice, ginger-garlic paste, turmeric, red chili powder, coriander powder, cumin powder, garam masala, and salt. Let it sit for 20 minutes.
  3. 3. Heat oil in a pan, add sliced onions, and sauté until golden brown.
  4. 4. Add chopped tomatoes to the pan and cook until they soften and blend with the onions.
  5. 5. Grill or pan-sear the marinated chicken thighs until they are slightly charred and cooked through. Set aside.
  6. 6. Boil the soaked rice in water with a pinch of salt until 80% cooked. Drain and set aside.
  7. 7. Layer half the cooked rice in a heavy-bottomed pot, followed by the cooked chicken, onion-tomato mixture, and fresh coriander and mint leaves.
  8. 8. Add the remaining rice as the final layer, drizzle with a teaspoon of oil, and cover tightly.
  9. 9. Cook the layered biryani on low heat for 15 minutes to allow the flavors to meld together.
  10. 10. Turn off the heat and let the biryani rest for 5 minutes before serving.
  11. 11. Fluff the biryani gently with a fork to mix the layers slightly.
  12. 12. Serve hot, garnished with additional fresh coriander leaves if desired.