Tawa (Pan) Chicken Biryani (Main Course)
Course: EntreeCuisine: IndianTender, masala-marinated chicken cooked with onions, tomatoes, and warming Indian spices, topped with fragrant basmati rice and finished with fresh herbs and a touch of ghee.
Ingredients
- For the Chicken:
1 lb boneless chicken thighs, cut into bite-sized pieces
½ cup plain yogurt
1 tbsp ginger-garlic paste
1½ tbsp biryani masala
½ tsp turmeric
1 tsp red chili powder
1 tbsp lemon juice
Salt to taste
2 tbsp oil or ghee
- For the Rice:
2 cups basmati rice
1 bay leaf
3 cardamom pods
1 small cinnamon stick
Salt
- For the Masala and Finishing:
1 large onion, thinly sliced
1 tomato, chopped
1 green chili, slit
½ tsp cumin seeds
Fresh cilantro and mint
1 tbsp butter or ghee
Optional: fried onions and lemon wedges
Directions
- Prepare the Rice
- Wash and soak basmati rice for 20 minutes
- Boil with bay leaf, cardamom, cinnamon, and salt until approximately 80% cooked (still slightly firm).
- Drain and set aside.
- Marinate the Chicken
- In a bowl, mix chicken with yogurt, ginger-garlic paste, biryani masala, turmeric, chili powder, lemon juice, and salt.
- Let marinate for 15–20 minutes.
- Make the Chicken Masala
- Heat oil or ghee in a large tawa (pan) or skillet.
- Add cumin seeds and sliced onions. Cook until golden.
- Add tomato and green chili. Cook until softened.
- Add marinated chicken and cook for 10–12 minutes, or until fully cooked.
- Bring It All Together
- Spread the partially cooked rice over the chicken.
- Sprinkle with fresh cilantro, mint, a pinch of garam masala, and butter or ghee.
- Cover and cook on low heat for 8–10 minutes.
- Serve
- Gently combine the rice and chicken.
- Finish with fresh cilantro, fried onions, and a squeeze of lemon.
- Serve hot with Fresh Elephant Green Chili Chutney Raita.