Chicken Tandoori Biryani
Cosmic Iguana

Chicken Tandoori Biryani

Professional-Style Chicken Tandoori Biryani

Aromatic basmati rice layered with marinated tandoori chicken, fried onions, and fresh herbs, cooked to perfection using the traditional dum method.

203Min
4Servings
680Cal
HardLevel
Gluten freehalal
#biryani#chicken#rice#indian#spiced

Equipment

mixing bowl
mixing spoon
heavy-bottomed pot
colander
frying pan
spatula
stove
serving spoon
serving plate

Ingredients

Chicken Marinade

chicken (skinless, bone-in)

1000 g

yogurt

200 g

lemon (juice)

30 ml

garlic (minced)

15 g

ginger (minced)

15 g

chili pepper (ground)

5 g

turmeric (ground)

5 g

garam masala

10 g

salt

8 g

Rice & Assembly

basmati rice (washed)

400 g

onion (sliced)

200 g

butter (melted)

50 g

saffron (soaked)

0.1 g

mint (chopped)

10 g

cilantro (chopped)

15 g

Instructions

1

Marinate the Chicken

Mix all marinade ingredients and coat the chicken pieces thoroughly.

120 mintimer 120 min
For best flavor, marinate overnight if possible
2

Parboil the Rice

Cook basmati rice until 70% done, then drain.

8 minHigh heattimer 8 min
Rice should still have a bite - it will finish cooking with chicken
3

Fry Onions

Fry sliced onions until golden brown for layering.

10 minMedium heattimer 10 min
Stir frequently to prevent burning
4

Layer the Biryani

Layer marinated chicken, half-cooked rice, fried onions, and herbs in a heavy pot.

10 min
Create 2-3 layers for even flavor distribution
5

Dum Cooking

Seal the pot and cook on low heat to finish cooking chicken and rice together.

45 minLow heattimer 45 min
Use dough to seal the lid for authentic dum cooking
6

Rest and Serve

Let biryani rest for 10 minutes, then gently fluff and serve hot.

10 mintimer 10 min
Gently mix layers when serving to distribute flavors

Storage

Fridge: 2 days
Freezer: 60 days
Reheat: Microwave 3-4 minutes or skillet with splash of water

Store in airtight container; reheat with moisture to prevent drying out

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