Want a break from regular biryanis or pulao then give a try to this chicken tikka pulao.Char grilled chicken adds a nice little twist and aroma to regular pulao. Mildly spicy yet quite flavourful If you want to change the marinade as per your choice, go ahead!!You can also prepare this with any left
10chillies seedsdry red removed (soaked in warm water for 20 mins )
1onionsmall
1inchginger
10podsgarlic
1tspcoriander seeds
1tspcumin seeds
1tbsptomato paste
1tbspcurdthick
½tspgaram masala
halflemonjuice of
salt
2cupsbasmati rice(soaked for 20 minutes and drained)
8cupswater
3tbspsghee/ oil
1bay leaflarge
3cardamomgreen
1cardamomblack
1tspblack peppercorn
5cloves
1inchcinnamon
1star anise
1tspgaram masala
4 - 5green chilliescut lengthwise
to tastesalt
½cuponions mint coriander leavesgolden fried , chopped and for garnishing
Instructions
Grind together the ingredients mentioned under ground to paste. 2.Marinate chicken with the ground paste preferably overnight or at-least 4 hours.
In a grill pan heat 2 tbsp of oil.Once the pan is really hot grill marinated chicken 4-5 pieces at a time. Until the pieces are grilled and nicely charred.(Note: thaw the marinated chicken before grilling).
In the same grill pan(if not large enough then in a separate container) heat 8 cups of water( this is optional but by heating the water in the same pan all the roasted spices in the pan will flavour the water).
In another pan/pressure cooker heat ghee/oil.Slightly pound whole garam masala and add to the pan.Add greenchilliesand saute for for a minute.
Add the drained rice. Carefully fry rice for 5-7 minutes.Don't stir frequently else the grains might break.
Add garam masala,grilled chicken pieces,required amount of salt and hot water. Cook until rice is done.Use fork to separate the grains before serving. (Note: There is already salt in cooked chicken pieces so add accordingly in rice).
Notes
Notes:Rice and water ratio might vary depending on the quality of rice used.so add water accordingly.Alternatively you can grill the chicken in oven until it is charred.