Tangdi Kabab Chicken Biryani is a delicious biryani made with Chicken Legs cooked in a masala and then layered with basmati rice and cooked on dum to get a flavoursome biryani.
Chicken Biryani is my kids favorite dish and they don’t mind us making it every week. Some months ago, we used to make biryani on alternate weeks. Now we have changed to every week as they love it and it is also makes our job every easy as they like it and we need not cajole them to eat.
They somehow fancy chicken legs, so Amma thought we should get only that and make this Tangdi Kabab Biryani that she happened to watch in a tv program. She made this masala in one pot and the rice separately to be cooked together in dum later. Cooking together will surely alter the taste and look.
Ingredients Used and Alternatives that can be used
Rice – This biryani is made with Basmati Rice, we can use any other aromatic rice as well.
Garam Masala / Whole Spices – Surprisingly we don’t use any whole spices in this biryani we mostly use. Instead we have used garam masala.
Tangdi Kabab Chicken Biryani Recipe
This Biryani is cooked in layers, meaning the chicken masala is cooked in a sepate pot and the rice is cooked to 80% in a pot, drained and added to the masala. It is then cooked in dum for over 15 mins. To get more tangdi kabab effect, you can smoke with coal once the chicken is cooked. Since we couldn’t lay our hands on it, we skipped that part.
Tips to make this Biryani
Always remember to cook the rice till 80% cooked. Then it can be drained and added in layers for the rice to be completely cooked. This way the flavours of the masala can steep into rice and makes this an aromatic biryani.
Biryanis are mostly served on its own. However, you can always serve a simple Onion Raitha with it. We at times make a chicken gravy as well.