In a tray, Place the whole chicken legs with Gashes. Coat the chicken with Salt, Turmeric powder, Chilli Powder, and Lemon on both sides. Marinate the chicken with the first marination for at least 30 mins.
In a bowl, Add in Yogurt, Ginger Garlic Paste, Turmeric powder, Garam Masala, Kashmiri Red Chilli powder, Coriander powder, Cumin powder, Lemon, Kasoori Methi leaves, and Salt. Mix all the ingredients well. Pour the masala on the chicken and coat it well on both sides. Marinate the chicken overnight.
Grilling the chicken Place the marinated chicken on the grill tray and brush some oil. Cook the chicken in a preheated oven at 180 -200 degrees for 40-50mins. Tandoori Chicken is now ready.
Making of Biriyani Rice
In a saucepan, boil 3 glasses of water along with Bayleaf, Cinnamon, Cloves, Cardamom pods, Star Anise, Javitri, Peppercorns, and Salt. Add in Ghee and soaked Basmati Rice into the boiling water and cook it till it's 3/4th cooked. Once the rice is 3/4th cooked, Strain, and keep it aside.
In a pan, allow the oil and ghee to heat. Add in Shahi jeera and Sliced Onions. Saute the onions till its golden brown. Now add in the green chilies and ginger-garlic paste. Saute them all together for 2 mins. Add in the chopped tomatoes and cook it for 2-3mins. Add in Turmeric powder, Red chili powder, and cook it for another minute. To this, we will now add the Chopped mint leaves and Coriander Leaves. Mix them all together. Now add the Garam Masala powder and Biriyani masala powder to this. Saute them all for a minute. Add in the Yogurt and Salt. Give the masala a nice mix and cook it for 2-3 mins. Spread the cooked Basmati rice evenly on the Masala and cook it on sim for 10 mins.
Garnish the Biriyani Rice with Saffron milk, Coriander leaves, and Fried Onions. Top the Biriyani rice with Grilled Tandoori Chicken and Boiled Egg. Tandoori Chicken Biriyani is now ready.
Ingredients
Directions
In a tray, Place the whole chicken legs with Gashes. Coat the chicken with Salt, Turmeric powder, Chilli Powder, and Lemon on both sides. Marinate the chicken with the first marination for at least 30 mins.
In a bowl, Add in Yogurt, Ginger Garlic Paste, Turmeric powder, Garam Masala, Kashmiri Red Chilli powder, Coriander powder, Cumin powder, Lemon, Kasoori Methi leaves, and Salt. Mix all the ingredients well. Pour the masala on the chicken and coat it well on both sides. Marinate the chicken overnight.
Grilling the chicken Place the marinated chicken on the grill tray and brush some oil. Cook the chicken in a preheated oven at 180 -200 degrees for 40-50mins. Tandoori Chicken is now ready.
Making of Biriyani Rice
In a saucepan, boil 3 glasses of water along with Bayleaf, Cinnamon, Cloves, Cardamom pods, Star Anise, Javitri, Peppercorns, and Salt. Add in Ghee and soaked Basmati Rice into the boiling water and cook it till it's 3/4th cooked. Once the rice is 3/4th cooked, Strain, and keep it aside.
In a pan, allow the oil and ghee to heat. Add in Shahi jeera and Sliced Onions. Saute the onions till its golden brown. Now add in the green chilies and ginger-garlic paste. Saute them all together for 2 mins. Add in the chopped tomatoes and cook it for 2-3mins. Add in Turmeric powder, Red chili powder, and cook it for another minute. To this, we will now add the Chopped mint leaves and Coriander Leaves. Mix them all together. Now add the Garam Masala powder and Biriyani masala powder to this. Saute them all for a minute. Add in the Yogurt and Salt. Give the masala a nice mix and cook it for 2-3 mins. Spread the cooked Basmati rice evenly on the Masala and cook it on sim for 10 mins.
Garnish the Biriyani Rice with Saffron milk, Coriander leaves, and Fried Onions. Top the Biriyani rice with Grilled Tandoori Chicken and Boiled Egg. Tandoori Chicken Biriyani is now ready.
FAQs
Q. Can I use boneless chicken for Tandoori Chicken Biryani?
A: While the recipe recommends whole chicken legs, you can use boneless chicken if you prefer. Adjust the cooking time accordingly to ensure the chicken is cooked through.
Q. Is it necessary to marinate the chicken overnight for the second marination?
A: Marinating the chicken overnight allows the flavors to penetrate deeply. If you’re short on time, aim for at least 4-6 hours for a well-infused taste.
Q. Can I use store-bought Tandoori masala instead of making the marinade from scratch?
A: Yes, you can use store-bought Tandoori masala, but making the marinade from scratch provides a fresher and more customized flavor.
Q. Can I prepare the Tandoori Chicken on a grill instead of an oven?
A: Absolutely! You can grill the marinated chicken on an outdoor grill or an indoor stovetop grill for a smoky flavor.
Q. Is there a substitute for Kasoori Methi leaves in the Tandoori Chicken marinade? A: If Kasoori Methi leaves are not available, you can omit them.
Q. Can I skip the saffron milk garnish in the Biryani?
A: While saffron adds a distinct flavor and color, you can omit it if unavailable. The biryani will still be flavorful and aromatic.
Q. How can I prevent the rice from overcooking when layering it with the masala?
A: Ensure the rice is only 3/4th cooked before straining. This prevents overcooking when layered with the masala and allows it to reach the perfect consistency during the final cooking.
Q. Can I customize the Biryani masala spice level?
A: Certainly! Adjust the quantity of red chilli powder and green chillies according to your spice preferences.
Q. How do I know when the Tandoori Chicken is fully cooked in the oven?
A: The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Use a meat thermometer for accuracy.
Q. Can I substitute ghee with another cooking oil in the recipe?
A: Yes, you can use another cooking oil instead of ghee, but ghee adds a distinct flavor to the biryani. Adjust according to your taste preferences.
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