Tandoori Chicken King Kebab with Turmeric Green Bean Biryani Recipe
This vibrant Tandoori Chicken King Kebab paired with Turmeric Green Bean Biryani is a flavorful Indian-inspired dish that combines smoky, spiced grilled chicken with aromatic turmeric-infused rice and tender green beans. The marinated chicken is grilled to perfection, delivering a spicy and juicy experience, while the biryani offers a fragrant, colorful accompaniment to complete the meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes (including marination)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Indian
Ingredients
Scale
For the Tandoori Chicken King Kebab
- 1 lb chicken (thighs or breast), cut into chunks
- 3/4 cup plain yogurt
- 2 tbsp tandoori spice mix (contains cumin, coriander, paprika, turmeric, chili powder)
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 inch ginger, grated
- Salt to taste
- 2 tbsp vegetable oil (for grilling)
For the Turmeric Green Bean Biryani
- 1 cup basmati rice, rinsed and soaked for 30 minutes
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 tbsp turmeric powder
- 2 tbsp ghee or vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp cumin seeds
- 2 cups water or chicken broth
- Salt to taste
Instructions
- Prepare the Marinade: In a large bowl, mix yogurt, tandoori spice mix, lemon juice, minced garlic, grated ginger, and salt until well combined. Add the chicken pieces and coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for best flavor absorption.
- Cook the Green Bean Biryani: Heat ghee or oil in a pot over medium heat. Add cumin seeds and sliced onions, sautéing until golden brown. Add garlic and stir for 1 minute. Stir in turmeric powder, rinsed rice, green beans, and salt, mixing well to coat the rice and beans with spices. Pour in water or broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
- Grill the Chicken Kebabs: Preheat a grill or grill pan over medium-high heat and lightly oil the grates. Thread marinated chicken pieces onto skewers. Grill the chicken for about 5-7 minutes on each side or until fully cooked and slightly charred on the edges. Remove from grill and let rest for a few minutes.
- Assemble and Serve: Fluff the biryani with a fork and serve portions alongside the grilled tandoori chicken kebabs. Garnish with fresh cilantro or lemon wedges if desired.
Notes
- Marinating the chicken overnight intensifies the flavor and tenderizes the meat.
- If using wooden skewers for grilling, soak them in water for 30 minutes to prevent burning.
- For a smoky flavor, use a charcoal grill or add a small piece of charcoal heated and placed under a lid briefly on the cooked chicken (dhungar method).
- Adjust the tandoori spice heat level by modifying the chili powder amount according to your preference.
- You can substitute green beans with peas or other green vegetables in the biryani.
Keywords: Tandoori Chicken, Chicken Kebabs, Biryani, Green Bean Biryani, Indian Recipe, Grilled Chicken, Turmeric Rice
