Step-by-Step Guide to Prepare Award-winning Charcoal Smoked Chicken Tikka Biryani
Hey everyone, it's Drew, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Prepare Favorite Charcoal Smoked Chicken Tikka Biryani. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Charcoal Smoked Chicken Tikka Biryani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Charcoal Smoked Chicken Tikka Biryani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must prepare a few ingredients. You can have Charcoal Smoked Chicken Tikka Biryani using 24 ingredients and 10 steps. Here is how you cook it.
#Bandhan - Make these delicious smokey Chicken Tikka Biryani which is an easy version of Dum Biryani and minus too much effort. The end product is simply awesome with the aroma coming from the infused charcoal flavour.
To make it more easy, you can use store bought Tikkas. It will save your time and will be a sure hit at your place during this ongoing festive season.
Ingredients and spices that need to be Prepare to make Charcoal Smoked Chicken Tikka Biryani:
- 1 cup Basmati rice, soaked in water for 30 minutes
- 2 cups Chicken Tikkas
- 2 tbsp. oil
- 1 tbsp. ghee
- 1 star anise
- 1/2 blade of mace
- 1 " cinnamon stick
- 2 green cardamoms
- 4 cloves
- 1 bay leaf
- 1 onion
- 1-2 green chilies, chopped
- 1 tbsp. ginger-garlic paste
- 1/2 tsp. turmeric powder
- to taste salt
- 1 tbsp. kashmiri red chili powder
- 1 tsp. garam masala powder
- 2 tbsp. tomato paste
- 1/4 cup fried onions
- handful coriander & mint leaves, chopped
- 12-15 roasted cashews & almonds
- pinch saffron immersed in 1/4 cup milk
- 1 tsp. rose water
- 1 small piece of charcoal
Steps to make Charcoal Smoked Chicken Tikka Biryani
- 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.
- Add the onion and green chilies. Saute till light brown.
- Add the ginger-garlic paste, tomato paste and all the dry spices mixed with a little water. Fry till oil separates.
- Add the chicken tikkas and mix well.
- Cover and cook on a low flame for 2-3 minutes.
- Spread the rice over it followed by the coriander & mint leaves, fried onions, nuts, saffron milk, ghee and rose water.
- Place a live charcoal over a foil and keep it on the rice as shown. Drizzle some oil or ghee over it.
- Cover with a lid and simmer on a low flame for 4-5 minutes.
- When done, remove the charcoal along with the foil.
- Serve hot with raita, sliced onions and lime.
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