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Tandoori Chicken King Kebab with Turmeric Green Bean Biryani Recipe

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★★★★★

4.4 from 105 reviews

A vibrant and flavorful Tandoori Chicken King Kebab served alongside a fragrant Turmeric Green Bean Biryani. The chicken is marinated in traditional tandoori spices and yogurt, then grilled to perfection, while the biryani features aromatic turmeric-infused rice with tender green beans for a colorful and delicious meal.

Ingredients

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For the Tandoori Chicken King Kebab

  • 1 lb chicken pieces (preferably thighs or drumsticks)
  • 1 cup plain yogurt
  • 2 tbsp tandoori spice mix (including cumin, coriander, paprika, chili powder, turmeric, and garam masala)
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • Salt to taste
  • 2 tbsp vegetable oil or ghee (for grilling)

For the Turmeric Green Bean Biryani

  • 1 1/2 cups basmati rice
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 tbsp turmeric powder
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 tbsp vegetable oil or ghee
  • 1 bay leaf
  • 4 cups water or chicken broth
  • Salt to taste
  • 1/2 tsp cumin seeds

Instructions

  1. Marinate the Chicken: In a large bowl, combine yogurt, tandoori spice mix, lemon juice, garlic, ginger, and salt. Add the chicken pieces and coat them thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight to allow flavors to penetrate.
  2. Prepare the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
  3. Cook the Green Beans: Heat 1 tablespoon oil or ghee in a large pan over medium heat. Add cumin seeds and bay leaf; sauté until fragrant. Add sliced onions, garlic, and ginger, cooking until onions turn golden brown. Stir in green beans and turmeric powder; cook for 2-3 minutes to slightly soften the beans.
  4. Cook the Biryani Rice: Add the soaked and drained rice to the pan with the green beans and spices. Stir gently to coat the rice in the spices and oil. Pour in the water or chicken broth and add salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed. Remove from heat and let it rest covered for 5 minutes.
  5. Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Brush the grates or pan with oil to prevent sticking. Grill the marinated chicken pieces for about 6-8 minutes per side, or until fully cooked and slightly charred on edges. Internal temperature should reach 165°F (75°C).
  6. Serve: Fluff the turmeric green bean biryani with a fork and transfer to serving plates. Arrange the tandoori chicken kebabs on top or beside the rice. Garnish with fresh cilantro if desired, and serve hot.

Notes

  • For extra smoky flavor, cook the chicken over charcoal or use a smoked paprika in the tandoori spice mix.
  • You can substitute green beans with other vegetables like peas or carrots for a different twist.
  • Use Greek yogurt for a thicker marinade, which sticks better to the chicken.
  • To make this recipe gluten-free, ensure the tandoori spice mix contains no additives or gluten-containing ingredients.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.

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

Find it online: https://cookedbycleo.com/tandoori-chicken-king-kebab-with-turmeric-green-bean-biryani-recipe/