Chicken BBQ Biryani Recipe | STEP BY STEP

STEP BY STEP Hot BBQ Biryani Recipe

Here' a different way to cook your biryani.
A dish full of spices and barbecue aroma that you should definitely try!

1. In a large bowl combine chicken, yogurt, tikka masala powder, ginger paste, garlic paste and mix well. Marinate for at least 2 hours. 

 2. Heat a large pot over medium-high heat then add marinated chicken and cook for about 2-3 minutes. Cover and turn into low heat, let chicken simmer for about 20 minutes until soft and tender.

 3. Uncover and turn into high heat then stir occasionally until water is dry for about 5 minutes. Then turn off heat and set aside.

4. Heat a frying pan over medium heat then add vegetable oil and onions; stir and fry for 10 minutes until golden brown.

 5. Turn off heat and transfer onions onto a paper towel to remove excess oil. Then pour and mix the hot oil (which was used to fry onions) in the chicken mixture and stir.

 6. On the stove burn charcoal for about 8-10 minutes until completely hot.

7. Take a piece of foil paper and place it on top of the chicken mixture then with a tong take hot charcoal and put it onto the foil.

 8. Then quickly add 1 tbsp of oil onto hot charcoal, let it smoke and cover for 5 minutes(this will give the barbecue flavor).

 9. In a large pot bring water to a boil then add basmati rice, salt, dried coriander, cumin and cook for about 8-10 minutes. Drain the water and set the pot back onto the stove.

 10. Add a layer of rice (3-4 tbsp) at the bottom of the pot 

 11. Then add a layer of chicken mixture

 12. Add freshly chopped coriander and fried onions.

 

13. Repeat process by alternating rice, chicken, onion and coriander (it makes 3 layer of each). Turn the heat down to its lowest setting; cover and cook for about 10 minutes until rice is completely cooked.

INGREDIENTS

For Chicken mixture:

• 1 kg chicken, sliced
• 3 tbsp tikka masala powder
• 300 g yogurt
• 1 tbsp garlic paste (4 cloves)
• 1 tbsp ginger paste 
• 1 big onion, sliced
• 1/3 cup vegetable oil
• 1 charcoal

For Rice:

• 2-1/2 cups basmati rice (rinsed and cleaned)
• 3 l water for boiling
• 1/2 tsp coriander, dried
• 2 tbsp salt
• 1/2 tsp cumin

For Garnish:

• 3 tbsp fresh coriander

DIRECTIONS

For marinate: in a big bowl combine chicken, yogurt, tikka masala powder, ginger paste, garlic paste and mix well. Marinate for at least 2 hours. 

Preparing chicken mixture: heat a large pot over medium-high heat then add marinated chicken and cook for about 2-3 minutes. Cover and turn into low heat, let chicken simmer for about 20 minutes until soft and tender. Uncover and turn into high heat then stir occasionally until water is dry for about 5 minutes. Then turn off heat and set aside.

Heat a frying pan over medium heat then add vegetable oil and onions; stir and fry for 10 minutes until golden brown. Turn off heat and transfer onions onto a paper towel to remove excess oil. Then pour and mix the hot oil (which was used to fry onions) in the chicken mixture and stir.

On the stove burn charcoal for about 8-10 minutes until completely hot. Take a piece of foil paper and place it on top of the chicken mixture then with a tong take hot charcoal and put it onto the foil.
Then quickly add 1 tbsp of oil onto hot charcoal, let it smoke and cover for 5 minutes(this will give the barbecue flavor).

For rice: in a large pot bring water to a boil then add basmati rice, salt, dried coriander, cumin and cook for about 8-10 minutes. Drain the water and set the pot back onto the stove.

Combine rice and chicken: add a layer of rice (3-4 tbsp) at the bottom of the pot then add a layer of chicken mixture, freshly chopped coriander and fried onions. Repeat process by alternating rice, chicken, onion and coriander (it makes 3 layer of each). Turn the heat down to its lowest setting; cover and cook for about 10 minutes until rice is completely cooked.