Tandoori Chicken Biryani
- 1 hr 15 min
- Serves 4
- 28 ingredients
30 minutes to prep, 45 to cook. A vibrant, spicy Tandoori Chicken Biryani that blends smoky charcoal‑infused chicken with fragrant basmati rice and bold Indian spices. The marinated chicken brings tangy yogurt and fiery chilies, while the rice absorbs a hint of orange coloring for a festive twist, making it a hearty dinner that dazzles the senses.
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Method
Prepare the chicken marinade: combine yogurt, ginger paste, garlic paste, Tandoori Masala, hot red chili powder, salt, lemon juice, oil or melted butter, and optional red food coloring; add the chicken cubes, coat well, and let marinate for at least 30 minutes.
Heat oil in a large pot and sauté sliced onion until golden brown.
Add ginger paste, garlic paste, chopped tomatoes, and green chilies; cook until softened.
Stir in the marinated chicken and cook until the chicken is partially cooked through.
Add biryani masala, garam masala, extra hot red chili, and salt; mix thoroughly.
Fold in the boiled basmati rice, add water as needed, and pour in the orange food coloring solution; combine gently.
Top the mixture with butter cubes, cover the pot, and cook on low heat (dum) for about 20 minutes until the rice is fully cooked and aromatic.
Garnish with chopped cilantro and a squeeze of lemon before serving.
Tips while you cook
- Marinate Ahead
- Allow the chicken to marinate for at least 30 minutes before cooking.
- Sauté Onions Until Golden
- Cook the sliced onion until golden brown before adding other aromatics.
- Cover Tightly for Dum Cooking
- Place the pot lid securely and cook on low heat for about 20 minutes to finish the rice.
- Add Water Gradually
- Add water only as needed when folding in the rice.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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