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Home> Rice Recipes> CHICKEN TIKKA PILAU

CHICKEN TIKKA PILAU

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Ingerdients:

 

 

 To Marinate Chicken:

 1: chicken 1 & 1/2 kg (cut in 8 or 12 pieces)

 2: thick greek yogurt 1 cup

 3: yellow food colour 1/4 tsp

 4: cumin seeds 1 & 1/2 tbsp (dry roasted and crushed)

 5: salt 1 tsp (heaped)

 6: lemon juice 8 tbsp

 7: red chilli powder 1 tsp (slightly heaped)

 8: ginger & garlic paste 2 tbsp

 9: chaat masala powder 1 tsp

 10: coal to smoke the chicken

 11: oil 4 tbsp

 

 For Garnishing:

 1: onion 2 large (cut in rings)

 2: green chilli 3 (sliced)

 

 For Pilau:

 1: rice 1 kg (washed & soaked 20 minutes)

 2: onions 1 large (sliced)

 3: cloves 8

 4: Chinese salt 1 tbsp

 5: black pepper corns 20

 6: green cardamom 6

 7: black cardamom 3

 8: green chilli 5 (slice in two)

 9: cumin seeds 1 tbsp

 10: cinnamon stick 2 pieces

 11: ginger & garlic paste 2 tbsp

 12: chicken stock cube 1 to 2 (mix with 1/2 cup hot water)

 13: salt 1 tbsp

 14: oil 1 cup

CHICKEN TIKKA PILAU page

Recipe:

 

 

 1: marinate chicken food colour, lemon juice, cumin, salt, red chilli, chaat masala, ginger & garlic paste, yogurt mix well  cover and leave it for half to 1 hour.

 2: for pilau: heat oil add onion, cloves, black pepper corns, cinnamon stick, black cardamom, green cardamom, cumin  seeds, green chilli, ginger & garlic paste and fry till dark golden on high flame.

 3: then add the soaked rice, water 9 cups, chicken cube mixed with water, salt, Chinese salt, mix cover and cook on  high flame till the water dries and the rice is cooked.

 4: now cover the lid with a tea towel and simmer the rice on low flame for 10 minutes. after 10 minutes close the flame.

 5: for chicken tikka: heat oil add the marinated chicken, wait for a boil on high flame, then cover and cook on low to  medium flame till the chicken is cooked and oil comes on surf.

 6: heat the coal.

 7: place a piece of foil, add the hot coal, add little oil on the coal, cover till the smoke settles.

 8: to serve: place the pilau in a dish, top it with the chicken, garnish it with the onion rings, green chilli.

 9: serve hot with any chutney.

 

  BY Faiza Zarif

  COOK WITH FAIZA
 
 
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