Tandoori-Style Chicken Biryani Recipe

About this recipe

A fragrant and flavorful biryani combining tender tandoori-spiced chicken with aromatic basmati rice, perfect for a satisfying dinner.

Ingredients

• 450G Shazans Chicken Diced Breast
• - Shan Garlic Pickle
• 100 G Fudco Cinnamon Powder
• 100G Kala Namak - Indian Black Salt, 100G

Instructions

1. 1. Marinate chicken thighs with yogurt, lemon juice, garlic paste, ginger paste, tandoori masala, turmeric, cumin, coriander, and salt for 20 minutes.
2. 2. Wash and soak basmati rice in water for 15 minutes, then drain and set aside.
3. 3. Heat oil in a deep pan and sauté bay leaves, cinnamon, cardamom, and cloves until aromatic.
4. 4. Add sliced onions and cook until golden brown, then stir in tomatoes and cook until softened.
5. 5. Add the marinated chicken pieces and cook until the chicken is tender and the spices are well blended.
6. 6. In a separate pot, bring water to a boil and cook the soaked basmati rice until 70% done, then drain.
7. 7. Layer the partially cooked rice over the chicken mixture in the pan and sprinkle chopped coriander leaves on top.
8. 8. Cover the pan tightly and cook on low heat for 15 minutes to allow the flavors to combine and the rice to finish cooking.
9. 9. Turn off the heat and let the biryani rest for 5 minutes before serving.
10. 10. Fluff the rice gently and serve the biryani hot with a side of raita or salad.