Biriyani with Kebabs and Grilled Meats

Step 1

Rinse the 1.5 cups basmati rice until water runs clear, then soak in cold water for 20 minutes. Meanwhile, cut the 1 lb chicken thighs into 1-inch pieces and season with 1 tsp garam masala and salt.

Step 2

Heat a grill or grill pan over medium-high. Grill the chicken pieces until charred and cooked through, about 8-10 minutes per side. Set aside.

Step 3

While chicken cooks, slice the 1 medium onion and 1 medium tomato. In a small bowl, mix 1 cup yogurt with 1 tsp garam masala and a pinch of salt to make the sauce.

Step 4

Drain the rice and cook in 3 cups boiling salted water until tender, about 12-15 minutes. Drain any excess water.

Step 5

To serve, spread the rice on a platter, top with grilled chicken, sliced onion, tomato, and 0.5 cucumber. Drizzle with the yogurt sauce and squeeze the 1 lemon wedge over everything.

Step 6

Serve hot with extra lemon wedges and the yogurt sauce on the side.