Charcoal Smoked Chicken Tikka Biryani Recipe by Bethica Das
Cooking Instructions 1 Rinse, wash and drain the soaked rice. Pressure cook in 1 1/2 cups water for one whistle. Spread it on a plate to cool down. Heat oil in a pan and temper with cinnamon, cardamoms, cloves, bay leaf, star anise and mace. 2 Add the onion and green chilies. Saute till light brown. 3 Add the ginger-garlic paste, tomato paste and all the dry spices mixed with a little water. Fry till oil separates. 4 Add the chicken tikkas and mix well. 5 Cover and cook on a low flame for 2-3 minutes. 6 Spread the rice over it followed by the coriander & mint leaves, fried onions, nuts, saffron milk, ghee and rose water. 7 Place a live charcoal over a foil and keep it on the rice as shown. Drizzle some oil or ghee over it. 8 Cover with a lid and simmer on a low flame for 4-5 minutes. 9 When done, remove the charcoal along with the foil. 10 Serve hot with raita, sliced onions and lime. 1 Rinse, wash and drain the soaked rice. Pressure cook in 1 1/2 cups water for one whistle. Spread it on a plate to cool down. Heat oil in a pan and temper with cinnamon, cardamoms, cloves, bay leaf, star anise and mace. 1 Rinse, wash and drain the soaked rice. Pressure cook in 1 1/2 cups water for one whistle. Spread it on a plate to cool down. Heat oil in a pan and temper with cinnamon, cardamoms, cloves, bay leaf, star anise and mace. 2 Add the onion and green chilies. Saute till light brown. 2 Add the onion and green chilies. Saute till light brown. 3 Add the ginger-garlic paste, tomato paste and all the dry spices mixed with a little water. Fry till oil separates. 3 Add the ginger-garlic paste, tomato paste and all the dry spices mixed with a little water. Fry till oil separates. 4 Add the chicken tikkas and mix well. 4 Add the chicken tikkas and mix well. 5 Cover and cook on a low flame for 2-3 minutes. 5 Cover and cook on a low flame for 2-3 minutes. 6 Spread the rice over it followed by the coriander & mint leaves, fried onions, nuts, saffron milk, ghee and rose water. 6 Spread the rice over it followed by the coriander & mint leaves, fried onions, nuts, saffron milk, ghee and rose water. 7 Place a live charcoal over a foil and keep it on the rice as shown. Drizzle some oil or ghee over it. 7 Place a live charcoal over a foil and keep it on the rice as shown. Drizzle some oil or ghee over it. 8 Cover with a lid and simmer on a low flame for 4-5 minutes. 8 Cover with a lid and simmer on a low flame for 4-5 minutes. 9 When done, remove the charcoal along with the foil. 9 When done, remove the charcoal along with the foil. 10 Serve hot with raita, sliced onions and lime. 10 Serve hot with raita, sliced onions and lime. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Gulkand Sooji Halwa Gramma Joan's butter tarts Thai Red Curry With Chicken Homemade Thai sauce Savory pork and vegetable egg roll Gulkand Sooji Halwa Gramma Joan's butter tarts Thai Red Curry With Chicken Homemade Thai sauce Savory pork and vegetable egg roll Guacamole Lauki ki barfi Minestrone soup Potato yoghurt Cold Coffee Bolognaise for kids Kanda Poha Oil free veg cutlet Kale, Apple, Mandarin, Lime smoothie Savory pork and vegetable egg roll Guacamole Lauki ki barfi Minestrone soup Potato yoghurt Cold Coffee Bolognaise for kids Kanda Poha Oil free veg cutlet Kale, Apple, Mandarin, Lime smoothie Savory pork and vegetable egg roll