Tandoori Chicken Biryani Bowl Recipe

About this recipe

A rich and aromatic biryani featuring marinated tandoori chicken, fragrant basmati rice, and a medley of spices for a hearty, satisfying dinner.

Ingredients

• 100 g Coriander Leaves
• - Chicken Breakfast Sausages
• 1 kg Basmati Rice
• 125 ml Flavoured Yogurt Drink - Mango
• 500 g Onion
• - Baby Tomatoes
• 250g Green Chilli
• 500 g Chicken Thigh Boneless
• 200 ml Sesame Oil
• 25 g Ginger Garlic Paste
• 20 g Turmeric Powder
• 45 g Garam Masala
• - Spearmint Leaves | Dried & Fragrant | For Teas, Detox Water & Spice Blends | Natural & Refreshing
• 100 g Salt
• 100 g Coriander Powder

Instructions

1. 1. Wash and soak the basmati rice for 20 minutes before cooking.
2. 2. Marinate the chicken thighs with yogurt, ginger garlic paste, turmeric, chili powder, garam masala, and salt for 30 minutes.
3. 3. Heat oil in a large pan and sauté sliced onions until golden brown.
4. 4. Add chopped tomatoes, green chilies, and coriander powder to the pan, cooking until the mixture thickens.
5. 5. Grill the marinated chicken on high heat or bake it until fully cooked and slightly charred.
6. 6. Cook the soaked rice with mint leaves, salt, and water until fluffy and aromatic.
7. 7. Layer the cooked rice and grilled chicken in a pot, starting with rice at the bottom.
8. 8. Sprinkle fresh coriander leaves over the layers and cover with a tight lid.
9. 9. Steam the rice and chicken together on low heat for 10 minutes to enhance flavors.
10. 10. Serve the biryani hot with a side of raita or fresh salad.