Tandoori Chicken King Kebab with Turmeric Green Bean Biryani Recipe

Introduction

Tandoori Chicken King Kebab paired with Turmeric Green Bean Biryani is a vibrant and flavorful dish that combines smoky, spiced chicken with fragrant, colorful rice. This meal is perfect for those looking to explore classic Indian flavors with an easy-to-follow recipe.

Ingredients

• 500g chicken pieces
• 2 tablespoons tandoori spices
• 150g yogurt
• 200g basmati rice
• 100g green beans, trimmed and cut
• 1 teaspoon turmeric powder
• Salt to taste
• Water as needed for cooking rice
• 2 tablespoons oil or ghee

Instructions

1. Step 1: In a bowl, combine the yogurt, tandoori spices, and a pinch of salt. Add the chicken pieces and coat them well. Marinate for at least 1 hour in the refrigerator.
2. Step 2: Meanwhile, rinse the basmati rice under cold water until clear. Soak the rice for 20 minutes, then drain.
3. Step 3: Heat oil or ghee in a pot. Add the green beans and sauté for 2-3 minutes. Add the drained rice, turmeric powder, salt, and water (about 400ml). Bring to a boil, then reduce to low heat, cover, and cook for 15 minutes until the rice is tender and water is absorbed.
4. Step 4: While the rice cooks, grill or pan-cook the marinated chicken over medium heat until fully cooked and slightly charred, about 5-7 minutes per side depending on thickness.
5. Step 5: Serve the hot tandoori chicken alongside the turmeric green bean biryani for a balanced, aromatic meal.

Tips & Variations

• For extra smoky flavor, finish the chicken on a charcoal grill or use a smoking method on the stove.
• Swap green beans for peas or diced carrots if preferred.
• Use full-fat yogurt for a creamier marinade and richer taste.
• Add chopped fresh coriander or mint to the biryani before serving for extra freshness.

Storage

Store any leftover chicken and biryani separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to keep the rice moist. Avoid overcooking when reheating to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken for this recipe?

Yes, boneless chicken pieces work well and will cook faster, but adjust grilling time accordingly to avoid drying out the meat.

Is it necessary to soak the rice before cooking?

Soaking the rice helps it cook more evenly and results in fluffier, less sticky grains, so it is recommended but not absolutely required.

Tandoori Chicken King Kebab with Turmeric Green Bean Biryani Recipe

Print Recipe

★★★★★

4.6 from 134 reviews

This Tandoori Chicken King Kebab with Turmeric Green Bean Biryani is a vibrant and flavorful dish combining succulent, marinated grilled chicken with a fragrant, turmeric-infused green bean biryani. A perfect balance of smoky spices and aromatic rice, this recipe offers a delightful twist on classic Indian flavors ideal for a satisfying meal.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Indian

Ingredients

Scale 1x2x3x

For the Tandoori Chicken King Kebab

• 1.5 lbs chicken pieces (thighs or drumsticks recommended)
• 1 cup plain yogurt
• 2 tablespoons tandoori spice mix
• 1 tablespoon lemon juice
• 2 teaspoons ginger-garlic paste
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt to taste
• 1 tablespoon vegetable oil

For the Turmeric Green Bean Biryani

• 1.5 cups basmati rice
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 teaspoon turmeric powder
• 2 tablespoons vegetable oil or ghee
• 1 teaspoon cumin seeds
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger paste
• 2 cups water or chicken broth
• Salt to taste
• Fresh cilantro or mint leaves for garnish (optional)

Instructions

1. Prepare the marinade: In a large bowl, combine yogurt, tandoori spice mix, lemon juice, ginger-garlic paste, chili powder, cumin, coriander, salt, and vegetable oil. Mix until smooth.
2. Marinate the chicken: Toss the chicken pieces into the marinade, making sure each piece is well-coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
3. Cook the biryani rice: Rinse basmati rice under cold water until water runs clear; soak for 20 minutes, then drain. Heat oil or ghee in a large pot over medium heat, add cumin seeds until they sizzle. Add sliced onions, garlic, and ginger paste; sauté until golden brown. Stir in turmeric powder and salt. Add green beans and sauté for 2-3 minutes.
4. Combine rice and cook: Add the soaked and drained rice to the pot. Stir gently to coat rice with spices and beans. Add water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender and liquid absorbed.
5. Grill the chicken: Preheat a grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-8 minutes per side, or until cooked through and slightly charred around edges.
6. Rest and serve: Let the grilled chicken rest for 5 minutes after cooking. Fluff the biryani rice with a fork, garnish with fresh cilantro or mint if desired. Plate the tandoori chicken alongside the turmeric green bean biryani and enjoy.

Notes

• For an authentic smoky flavor, cook the chicken on a charcoal grill if available.
• Adjust the amount of chili powder based on your spice preference.
• You can substitute green beans with other vegetables like peas or carrots if preferred.
• Make sure to soak the basmati rice to get fluffy, separate grains in the biryani.
• Allow the chicken to marinate longer for more intense flavor.

Keywords: Tandoori Chicken, King Kebab, Turmeric Biryani, Green Bean Biryani, Indian Grilled Chicken, Spiced Rice, Healthy Indian Recipes