Tandoori Chicken Biryani Delight Recipe

Name: Tandoori Chicken Biryani Delight
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Indian
Ingredients: 4X150G Boneless Chicken Thighs 4X150G (Skin On); 250G Tilda Wholegrain Basmati Rice 250g; 165 Ml Tropical Sun Coconut Milk Mini; 100 g Yorkshire English Carrots 100G; 1 Piece Cucumber 1Pc; 240G Spice Kitchen Curry Blend Trio, 240G; - Indian Spice Company Cinnamon; 65G National Spice Mix For Delhi Nihari 2 X 65g; 65G Natoora Root Ginger; 50G Black Garlic Cloves, 50G; 250 Ml Trs Lemon Juice 250Ml; 1 Ltr Ktc Sunflower Oil; - Maldon Flakes Sea Salt; 100G Heera Black Pepper Powder 100g; - Coriander Seeds Catering Size; 200G Alpro Plant High Protein Red Berries Yoghurt Alternative; 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store; 100 g Jalpur Black Cardamom Seeds 100G; 25G Natco Mint; 100 G Rajah Garam Masala; - Schwartz Bay Leaves; - Schwartz Whole Cloves

Indian cuisine · 341 calories

About this recipe

Tandoori Chicken Biryani Delight combines tender marinated chicken thighs with fragrant basmati rice and a medley of spices for a hearty Indian lunch. The biryani layers flavors from aromatic curry spices, creamy coconut milk, and the seared chicken, creating a rich and satisfying meal. Balanced with a refreshing cucumber salad, this dish is both nutrient-packed and delicious. With 35g of protein per serving, it’s ideal for fueling your day. Cook this biryani in under an hour and savor the comfort of homemade Indian cuisine. Perfect for lunch or casual gatherings!

Ingredients

4X150G Boneless Chicken Thighs 4X150G (Skin On)
250G Tilda Wholegrain Basmati Rice 250g
165 Ml Tropical Sun Coconut Milk Mini
100 g Yorkshire English Carrots 100G
1 Piece Cucumber 1Pc
240G Spice Kitchen Curry Blend Trio, 240G
- Indian Spice Company Cinnamon
65G National Spice Mix For Delhi Nihari 2 X 65g
65G Natoora Root Ginger
50G Black Garlic Cloves, 50G
250 Ml Trs Lemon Juice 250Ml
1 Ltr Ktc Sunflower Oil
- Maldon Flakes Sea Salt
100G Heera Black Pepper Powder 100g
- Coriander Seeds Catering Size
200G Alpro Plant High Protein Red Berries Yoghurt Alternative
1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
100 g Jalpur Black Cardamom Seeds 100G
25G Natco Mint
100 G Rajah Garam Masala
- Schwartz Bay Leaves
- Schwartz Whole Cloves

Instructions

1. Wash the chicken thighs thoroughly and pat them dry with a kitchen towel.
2. In a bowl, mix the chicken with curry blend, cinnamon, Nihari spice mix, ginger paste, garlic paste, lemon juice, and rapeseed oil.
3. Marinate the chicken for 30 minutes to allow the spices to infuse into the meat.
4. Wash and soak the basmati rice in water for 15 minutes, then drain it completely.
5. Heat a pan with rapeseed oil and sear the marinated chicken thighs until golden brown on both sides.
6. Remove the chicken and set aside; in the same pan, sauté finely chopped carrots until soft.
7. Add the soaked basmati rice to the pan and stir gently to coat it with the flavors.
8. Mix in coconut milk, water, Maldon sea salt, and black pepper, then bring to a boil.
9. Reduce heat to low, place the seared chicken on top of the rice, and cover the pan with a tight lid.
10. Let the biryani cook on low heat for 20 minutes until the rice is fluffy and the chicken is cooked through.
11. Slice fresh cucumber and prepare it as a simple side salad with lemon juice and sea salt.
12. Garnish the biryani with freshly chopped coriander leaves before serving.
13. Plate the biryani with a portion of cucumber salad on the side for a refreshing balance.
14. Serve warm and enjoy the harmonious blend of spices and textures.