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.
Equipment
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
Marinate the Chicken
Mix all marinade ingredients and coat the chicken pieces thoroughly.
Parboil the Rice
Cook basmati rice until 70% done, then drain.
Fry Onions
Fry sliced onions until golden brown for layering.
Layer the Biryani
Layer marinated chicken, half-cooked rice, fried onions, and herbs in a heavy pot.
Dum Cooking
Seal the pot and cook on low heat to finish cooking chicken and rice together.
Rest and Serve
Let biryani rest for 10 minutes, then gently fluff and serve hot.
Original recipe
Storage
Store in airtight container; reheat with moisture to prevent drying out
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