Charcoal Smoked Chicken Tikka Biryani

Name: Charcoal Smoked Chicken Tikka Biryani
Cuisine: American
Ingredients: 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

Bethica Das @kitchen_flavours

Sharjah (UAE)

#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.

Bethica Das @kitchen_flavours

Sharjah (UAE)

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.

Saved

Ingredients

1 cupBasmati rice, soaked in water for 30 minutes
2 cupsChicken Tikkas
2 tbsp.oil
1 tbsp.ghee
1star anise
1/2blade of mace
1" cinnamon stick
2green cardamoms
4cloves
1bay leaf
1onion
1-2green chilies, chopped
1 tbsp.ginger-garlic paste
1/2 tsp.turmeric powder
to tastesalt
1 tbsp.kashmiri red chili powder
1 tsp.garam masala powder
2 tbsp.tomato paste
1/4 cupfried onions
handfulcoriander & mint leaves, chopped
12-15roasted cashews & almonds
pinchsaffron immersed in 1/4 cup milk
1 tsp.rose water
1small piece of charcoal

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Steps

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.