Ingredients:
For Marinating Chicken:
- 500g chicken breast, cut into cubes
- 1 cup Greek yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon smoked paprika
- Salt to taste
- Juice of 1 lemon
- 2 tablespoons olive oil
For the Biryani:
- 2 cups basmati rice, soaked for 30 minutes
- 2 onions, thinly sliced
- 2 tomatoes, chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2 green chilies, chopped
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 4 cups chicken broth or water
- Salt to taste
- 1/4 cup ghee or butter
- Saffron strands soaked in warm milk for garnish
Instructions:
- Marinate the chicken cubes with Greek yogurt, ginger-garlic paste, turmeric powder, cumin powder, coriander powder, smoked paprika, salt, lemon juice, and olive oil.
- Let it marinate for at least 2 hours in the refrigerator.
- Preheat your grill to medium-high heat. Grill the marinated chicken cubes until they are cooked through and have a nice char on the outside.Set aside.
- In a separate large pot, heat ghee or butter over medium heat. Add sliced onions and sauté until golden brown.
- Add minced garlic, grated ginger, and chopped green chilies. Sauté until fragrant.
- Add chopped tomatoes and cook until they soften and form a thick paste.
- Stir in turmeric powder, red chili powder, and garam masala powder.
- Add soaked basmati rice to the pot and mix well with the spices and tomatoes.
- Pour in chicken broth or water. Season with salt according to your taste.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is cooked and the liquid is absorbed, about 15-20 minutes.
- Once the rice is cooked, layer the grilled chicken cubes over the rice.
- Sprinkle chopped coriander leaves and mint leaves over the chicken.
- Cover the pot and let it sit for 5-10 minutes to allow the flavors to meld.
- Before serving, garnish with saffron-infused milk for a rich aroma and vibrant color.
For Cucumber Mint Raita:
Ingredients:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed to remove excess water
- 2 tablespoons chopped fresh mint leaves
- 1/2 teaspoon roasted cumin powder
- Salt to taste
Instructions:
- In a bowl, whisk together Greek yogurt, grated cucumber, chopped mint leaves, roasted cumin powder, and salt until well combined.
- Adjust seasoning according to taste.
- Refrigerate until ready to serve.
Serve the Grilled chicken biryani hot with accompanied by the cool and refreshing cucumber mint raita on the side dish.This modern twist on chicken biryani combines the smoky flavor of grilled chicken with the traditional aromatic rice, creating a dish that’s sure to impress. Enjoy your delightful meal!