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 Indian-inspired dish featuring succulent tandoori-spiced grilled chicken served alongside aromatic turmeric-infused green bean biryani rice. The marinated chicken is grilled to perfection, delivering smoky, spicy notes balanced by the fragrant, colorful biryani studded with tender green beans.
- Prep Time: 15 minutes (plus 4 hours marination)
- Cook Time: 35 minutes
- Total Time: 4 hours 50 minutes
- 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 tbsp tandoori spice mix (including cumin, coriander, paprika, garam masala, turmeric, chili powder)
- 1 tbsp ginger-garlic paste
- 1 tbsp lemon juice
- Salt to taste
- 2 tbsp vegetable oil (for grilling)
For the Turmeric Green Bean Biryani
- 1.5 cups basmati rice
- 1 cup fresh green beans, cut into 1-inch pieces
- 1 tsp turmeric powder
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp ginger paste
- 2 tbsp vegetable oil or ghee
- 3 cups water or chicken broth
- 1 tsp cumin seeds
- 1–2 green chilies, sliced (optional)
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Tandoori Marinade: In a bowl, combine yogurt, tandoori spice mix, ginger-garlic paste, lemon juice, and salt. Mix well to create a smooth marinade.
- Marinate the Chicken: Coat chicken pieces thoroughly with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight to enhance flavor.
- Cook the Biryani Rice: Rinse basmati rice under cold water until water runs clear. Soak rice for 20 minutes, then drain.
- Sauté Aromatics and Spices: Heat oil or ghee in a heavy-bottomed pan over medium heat. Add cumin seeds and allow to sizzle, then add sliced onions, garlic, and ginger paste. Cook until onions soften and turn golden brown.
- Add Green Beans and Turmeric: Stir in green beans, turmeric powder, sliced green chilies (if using), and salt. Cook for 3-4 minutes to combine flavors.
- Add Rice and Liquids: Add drained rice to the pan, stirring gently to mix with the vegetables and spices. Pour in water or broth, bring to a boil, then reduce heat to low. Cover and simmer for about 15-18 minutes or until rice is cooked and liquid is absorbed.
- Rest the Rice: Turn off the heat and let the rice rest, covered, for 5-10 minutes. Fluff with a fork before serving.
- Grill the Chicken: Preheat grill or grill pan over medium-high heat. Lightly oil the grill grates or pan and cook the marinated chicken pieces for 6-8 minutes on each side, or until fully cooked and charred slightly on edges.
- Serve: Plate the turmeric green bean biryani alongside the tandoori grilled chicken. Garnish with chopped cilantro and serve hot.
Notes
- For smoky flavor, you can add a piece of charcoal heated until red hot into the chicken marinade bowl, cover immediately, and let it infuse for 10 minutes before grilling.
- Adjust chili levels in biryani to taste or omit for milder flavor.
- Using bone-in chicken thighs provides juicier results but boneless pieces can be used for convenience.
- Leftover biryani can be refrigerated for up to 2 days and reheated in a covered pan with a splash of water.
Keywords: Tandoori Chicken, Chicken Kebab, Green Bean Biryani, Turmeric Rice, Indian Grilled Chicken, Indian Biryani, Spiced Chicken, Healthy Indian Recipe
