Transform your dinner table into a celebration of flavors with this Tandoori Chicken Biryani recipe. This beloved dish is a symphony of smoky, marinated chicken and fragrant basmati rice, slow-cooked to perfection in the traditional “dum” style. What sets it apart is the pre-cooked tandoori chicken, which adds a deep, charred aroma and robust spice to every bite. While it requires a few steps, the result is a restaurant-quality masterpiece that’s worthy of any special occasion.
- Ingredients for the marinade:
- 500g chicken (thighs or drumsticks, bone-in)
- 1 cup thick yogurt
- 1 tbsp ginger-garlic paste
- 1 tbsp Kashmiri red chili powder (for color, less heat)
- 1 tsp garam masala
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp dried fenugreek leaves (kasuri methi), crushed
- 2 tbsp lemon juice
- Salt to taste
- 1 tbsp mustard oil (or any oil)
Make deep slashes in the chicken pieces to help the marinade penetrate.
In a large bowl, combine all marinade ingredients and mix into a smooth paste. Coat the chicken thoroughly, cover, and refrigerate for at least 4–6 hours, or preferably overnight.
When ready to cook, grill or bake the chicken at 200°C (400°F) for 20–25 minutes, or pan-fry until charred and cooked through. Set aside.
- Ingredients:
- 2 cups basmati rice, soaked for 30 minutes
- 3 large onions, thinly sliced and fried until golden brown (birista)
- ½ cup chopped fresh mint
- ½ cup chopped fresh coriander
- A large pinch of saffron strands, soaked in ¼ cup warm milk
- 1 tsp kewra water or rose water (optional)
- Whole spices: 2 bay leaves, 4 green cardamoms, 1 cinnamon stick, 4 cloves
- 4 cups water
- Salt to taste
- 4 tbsp ghee or oil
Cook the rice until it’s 70–80% cooked (the grain should still have a bite in the center). Drain and set aside.
In a heavy-bottomed pot (like a Dutch oven), heat 2 tbsp ghee. Spread half of the fried onions as the base.
Start layering: Add the tandoori chicken pieces in an even layer over the onions. Sprinkle half of the mint and coriander.
Layer the partially cooked rice gently over the chicken. Top with the remaining fried onions, herbs, and drizzle with the saffron milk and kewra water (if using). Dot the top with the remaining ghee.
Dum Cooking and Serving
Cover the pot with a tight-fitting lid. For an authentic seal, place a foil over the pot first, then the lid, or seal the edges with dough.
Cook on the lowest possible heat for 20–25 minutes. This “dum” process steams the biryani, allowing the aromatics to infuse and the chicken to become fall-off-the-bone tender.
Turn off the heat and let it rest, covered, for another 10 minutes before opening.
To serve: Gently fluff the biryani with a fork, bringing the layers together. Garnish with extra fried onions and fresh herbs. Serve hot with raita, a tangy salad, or a simple mirchi ka salan for an unforgettable feast. Each fragrant mouthful is a testament to patience, layering, and the magic of slow cooking. Enjoy!
