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Tandoori Chicken Biryani

Tandoori Chicken Biryani

by Nabeela Kauser
Tandoori chicken biryani brings together bold South Asian flavours in a comforting, aromatic recipe. Rich, vibrant and satisfying, it makes a standout choice for family dinners, celebrations and special occasions.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Course Dinner, Main Course
Cuisine Indian, Pakistani
Servings 6
Calories 546 kcal

Ingredients

For the Rice

  • 300 g Basmati Rice
  • 1 tbsp Oil

For the Marinade

  • 1 kg Chicken
  • 100 g Yoghurt
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tbsp Lemon Juice
  • 2 tbsp Oil
  • 2 tbsp Tandoori Masala
  • 1 tsp Chilli Powder
  • 1 tsp Coriander Powder
  • 1 tsp Salt
  • 2 tbsp Biryani Masala
  • 1 tsp Dried Fenugreek Leaves
  • 1/2 tsp Red Food Colour
  • 1 tsp Cumin Powder

For the Biryani

  • 50 ml Oil
  • 2 Onions thinly sliced
  • 3 Tomatoes chopped
  • 1 handful Fresh Coriander chopped

Instructions

  • Rinse the basmati rice thoroughly under cold running water until the water runs mostly clear.
  • Place it in a bowl, cover with cold water and leave to soak for at least 30 minutes, then drain well.
  • Bring approximately 1.5 litres of water to the boil in a large pot. Stir in 1 tbsp oil, then carefully add the drained rice.
  • Boil uncovered for 6–8 minutes, or until the grains are 80% cooked and remain separate.
  • Drain the rice immediately in a colander and leave it to steam for 2–3 minutes. Gently fluff the grains with a fork and set aside.
  • Add all the ingredients for the marinade to a large bowl and mix until well combined.
  • Add the chicken and mix thoroughly until evenly coated in the marinade.
  • Cover and leave to marinate for at least 30 minutes.
  • Heat 50ml oil in a large wok over a medium heat.
  • Add the sliced onions and cook for 6–8 minutes, stirring regularly, until browned.
  • Remove a large handful of the onions and set aside for garnishing.
  • Stir the chopped tomatoes into the remaining onions and cook for 4–5 minutes until softened and beginning to break down.
  • Add the marinated chicken along with all of the marinade.
  • Stir well so the chicken is evenly combined with the onion and tomato mixture.
  • Cover the wok, reduce the heat to low and cook for approximately 30 minutes, stirring occasionally to prevent sticking.
  • Cook until the chicken is tender and completely cooked through.
  • Spread the cooked rice evenly over the chicken without stirring it into the sauce.
  • Then garnish with the reserved fried onions and chopped fresh coriander.
  • Cover with a tight-fitting lid and cook over a very low heat for a further 6-8 minutes, allowing the rice to finish cooking and absorb the flavours.
  • Remove from the heat and leave covered for 5 minutes.
  • Gently fluff the rice, before serving.

Nutrition

Calories: 546kcalCarbohydrates: 50gProtein: 21gFat: 29gSaturated Fat: 5gTrans Fat: 0.1gCholesterol: 62mgSodium: 923mgPotassium: 500mgFibre: 3gSugar: 5gVitamin A: 790IUVitamin C: 14mgVitamin D: 0.2µgCalcium: 73mgIron: 2mg
Keyword Biryani, Chicken, Comfort Food, Cooking, Food, Ramadan, Recipe, Rice
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