Indian
Indian - Biryani and Rice
Tandoori Chicken Biryani
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 2 cups basmati rice
- • 500g chicken thighs
- • 1 cup yogurt
- • 1 tbsp ginger-garlic paste
- • 1 tbsp tandoori masala
- • 1 tsp red chili powder
- • 1 large onion, fried crisp
- • 1/2 cup mint leaves
- • 2 tbsp ghee
Preparation Steps
1
Phase 1
Coat the chicken with yogurt, tandoori masala, red chili, and ginger-garlic paste and rest 1 hour.
2
Phase 2
Sear the marinated chicken in ghee until charred on the edges.
3
Phase 3
Soak the basmati 30 minutes and parboil with whole spices until 70 percent done.
4
Phase 4
Layer the chicken, rice, fried onions, and mint in a heavy pot.
5
Phase 5
Seal the pot and cook on low heat for 25 minutes.
6
Phase 6
Rest 10 minutes, fluff gently, and serve with raita.