Tandoori Chicken with Vegetable Biryani Rice
Ingredients
- canola oil or ghee (1 1/2 tablespoons)
- small yellow onion, diced in 1/2-inch pieces (1)
- garlic, minced (2 teaspoons)
- ginger, minced (2 teaspoons)
- Roma tomato, finely chopped (1)
- green beans, chopped (1/2 cup)
- carrot, thinly sliced (1)
- Russet potato, peeled, chopped (1)
- serrano chili, finely chopped (1)
- stalk celery, thinly sliced (1)
- cauliflower florets (1 1/2 cups)
- kosher salt (1 teaspoon)
- cayenne pepper (1/4 teaspoon)
- ground black pepper (1/4 teaspoon)
- Garam Masala (1 teaspoon)
- coriander (1/2 teaspoon)
- ground turmeric (1/4 teaspoon)
- ground cumin (1/2 teaspoon)
- cinnamon (1/4 teaspoon)
- chicken or vegetable broth, or water (1 3/4 cups)
- basmati rice, rinsed and drained (1 cup)
- plain Greek yogurt (1 cup)
- kosher salt (1 teaspoon)
- cloves garlic, peeled, minced (2)
- onion powder (1 teaspoon)
- grated fresh ginger (1 tablespoon)
- paprika (1 teaspoon)
- turmeric (1 teaspoon)
- Garam Masala (1 tablespoon)
- cayenne pepper (1 teaspoon)
- yellow food coloring (optional) (1/2 teaspoon)
- red food coloring (optional) (1/2 teaspoon)
- Juice of 1 lemon
- fryer chicken, cut in 8 pieces (1 (approx. 3 pounds))
- Cilantro sprigs
- Fresh mint
- Cucumber raita
- Naan
- Aluminum Foil
- Deluxe Reversible Rack (bottom layer only)
Instructions
Step 1
1. To prepare the chicken, add all Level 2 ingredients except the chicken to a medium bowl and stir until fully combined. Place the chicken and the yogurt mixture in a large resealable plastic bag and evenly work the marinade over the chicken to fully cover. Place the chicken in the refrigerator and marinate for at least 2 hours and up to 24 hours.
Step 2
2. When the chicken is marinated, add all Level 1 ingredients to the pot and stir until well combined.
Step 3
3. Place the bottom layer of the Deluxe Reversible Rack in the higher position, cover with aluminum foil, then place in the pot. Remove the chicken from the bag and shake off the excess marinade. Place the chicken on the foil.
Step 4
4. Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 360 °F, and set time for 15 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
Step 5
5. When cooking is complete, carefully remove the rack. Stir the biryani rice and top with cilantro and mint if desired. Serve with tandoori chicken, cucumber raita, and naan, if desired.