Go Back
+ servings
Tangdi Kabab Chicken Biryani
Print Pin
5 from 1 vote

Tangdi Kabab Chicken Biryani

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.
Course Main Dish - Rice
Cuisine Indian
Keyword Chicken Biryani
By Cook Method Stovetop
Occasion Weekend Special
By Diet Non Vegetarian
Dish Type Chicken Dishes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Author Srivalli


For the Chicken Tangdi Kabab

  • 6 Chicken Legs
  • 3 tsp Cooking Oil
  • 1/2 cup Curds
  • 2 tsp Ginger Garlic Paste
  • Salt to taste
  • A Pinch Turmeric Powder
  • 2 tsp Red Chilli Powder
  • 1 tsp Green Chilli Paste
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala
  • 1 tsp Peppercorn crushed
  • 1 cup Onion Browned
  • 1/2 cup Mint Leaves
  • 1/2 cup Coriander Leaves

For the Rice

  • 2 cups Basmati Rice
  • 6 cups Water
  • 1/2 tsp Salt

For Layering

  • 1/2 cup Onion Browned
  • Handful Coriander Leaves
  • 2 tsp Ghee
  • Few strands Saffron
  • 1/4 cup Milk


How to make Tangdi Kabab Chicken Biryani

    Cooking the chicken legs

    • Wash and drain the chicken legs.
    • In a nonstick, add cooking oil. When it becomes hot, simmer and add all the chicken pieces, toss the chicken on all sides and cover with lid to cook for 4 mins.
    • Remove the lid and again toss the legs on all sides.
    • Next, add curds, ginger garlic paste, salt, turmeric powder, red chili powder, green chili paste, coriander powder, cumin powder, garam masala, crushed pepper corn along with 1 cup fried onion. Combine everything well and let it cook on low flame for 5 mins.
    • Then, add chopped mint and coriander leaves and cook for 10 mins. Continue cooking by tossing the pieces with the masala.
    • Continue to cook on all sides, until oil comes out.

    Cooking the Rice

    • Wash and soak the rice for 30 mins.
    • In another pan, bring the water to boil and add the basmati rice and salt.
    • Cook until the rice is cooked for 80%.
    • Drain the rice.

    Laying and Dum Cooking

    • Soak the saffron in warm milk.
    • Layer the drained rice over the cooked chicken legs.
    • Top with the remaining fried onions, finely chopped coriander leaves, 2 tsp ghee, saffron, milk.
    • Cover with lid, and cook dum for 15 mins.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!