Tandoori Chicken Biryani With Saffron Rice Recipe

Indian cuisine · 336 calories

About this recipe

Dive into the exquisite flavors of Tandoori Chicken Biryani with Saffron Rice, a hearty Indian dinner that combines tender chicken thighs, fragrant basmati rice, and a medley of spices. The marinated chicken is infused with tandoori spices, seared to perfection, and layered with saffron-infused rice cooked with whole spices like bay leaves and cloves for an aromatic experience. Garnished with golden fried onions and fresh herbs, this dish is a feast for the senses. Perfect for a cozy dinner night or a celebratory meal, its balanced nutrition offers 610 calories and 32g of protein—ideal for keeping you energized and satisfied. Whether paired with a cooling raita or enjoyed on its own, this biryani is sure to become a favorite for lovers of bold, comforting flavors.

Ingredients

  • 4X150G Boneless Chicken Thighs 4X150G (Skin On)
  • 250G Tilda Wholegrain Basmati Rice 250g
  • 200 G Authentic Greek Yogurt
  • 50G Black Garlic Cloves, 50G
  • 65G Natoora Root Ginger
  • 1 Bunch Coriander - Bunch
  • 25G Natco Mint
  • 250 Ml Trs Lemon Juice 250Ml
  • - RealFoodSource Saffron Strands
  • 1 L Moo Whole Long Life Milk
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 100 G Rajah Garam Masala
  • 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
  • 100G Fresh Green Chillies - 100G
  • - Schwartz Bay Leaves
  • - Schwartz Whole Cloves
  • - Natco Ground Nutmeg
  • - Sussex Wholefoods Organic Deodorised Cocoa Butter
  • 400G Greenfield Himalayan Salt Fine 400G
  • 250 Ml Huilerie Beaujolaise Organic Rapeseed Oil, Cold Pressed, 250Ml
  • 100G Rajah Black Pepper Ground 100G

Instructions

  1. 1. Wash and soak the basmati rice in water for 20 minutes, then drain and set aside.
  2. 2. Mix yogurt, lemon juice, grated ginger, minced garlic, curry blend, garam masala, and nutmeg in a bowl to make the marinade.
  3. 3. Coat the chicken thighs with the marinade and let them rest for 15 minutes.
  4. 4. Heat butter in a large pan and sauté thinly sliced onions until golden brown.
  5. 5. Remove half the fried onions for garnishing and set aside.
  6. 6. Add chicken thighs to the pan and sear both sides until lightly browned.
  7. 7. Remove chicken from the pan and add whole cloves, bay leaves, and green chillies to the remaining oil.
  8. 8. Stir in the soaked rice and lightly sauté for 2 minutes to coat with spices.
  9. 9. Dissolve saffron strands in warm milk and pour over the rice with water and salt.
  10. 10. Layer the seared chicken thighs on top of the rice and cover the pan with a tight lid.
  11. 11. Cook on low heat for 20 minutes until the rice is fluffy and chicken is tender.
  12. 12. Garnish with reserved fried onions, freshly chopped coriander, and mint leaves.
  13. 13. Let the biryani sit covered for 5 minutes before serving.
  14. 14. Serve hot with a side of raita or salad for a complete meal.