Tandoori Chicken King Kebab with Turmeric Green Bean Biryani Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
