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BBQ Chicken Biryani

BBQ Chicken Biryani recipe that is definitely worth saving. This recipe is one of hundreds of recipes for biryani. This one is our teams favorite. So make it, eat it, spice it and Love it. #HappyCookingToYou

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Ingredients:

  • Chicken ½ kg
  •  Onions sliced 2-3 medium
  •  G/G paste 2 tbsp
  •  Oil/Ghee ½ cup & 2 tbsp
  •  Fresh Coriander 1/4 Cup
  •  Water ¼ cup + a good pinch of color dissolve in it
  •  Yogurt ½ Cup
  •  Sella Rice 2 ¼ Cup (Soaked for 1 hour and ¾ boiled with 2-3 Star Anise and 2 tsp lemon juice, 2-3 tsp salt or to taste and 1 cinnamon stick)
  •  Kewra Water 1 ½ tsp
  •  Green Chilies 4-6
  •  Tomato Slices 4-5 (1 small tomato)
  •  Fried Onions 2 tbsp
  • BQ Masala:
  • Cinnamon 2 stick medium
  • Black Cardamom 1
  • Caraway Seeds 2 tsp
  • Green Cardamom 8-10
  • Cloves 6-8
  • Fennel Seeds 1 tsp
  • Cumin Seeds 2 tbsp
  • Bay Leave 1 small
  • Black Peppercorn 8-10
  • Salt 2-3 tsp or to taste
  •  Red Chili Powder 3 tsp or to taste
  •  Coriander Powder 1 tsp
  •  Turmeric ½ tsp
  •  Nutmeg Powder ¼ tsp
  •  Mace Powder ¼ tsp
  •  Ginger Powder ½ tsp

Directions:

Roast the asterisk ingredients in pan and grind to powder. Add remaining spices and shake well for good mix. Set aside.

Marinate the chicken with Yogurt, ggp and 3 ½ tbsp of BBQ Masala (or to taste) leave for 45 mins.

Boil the soaked rice with lemon juice, star anise and salt till ¾ th done and set aside.

In a pan pour in oil/ghee and fry the onions till golden brown and then add chicken. Cook until chicken is done and oil/ghee leaves the pan.

Give a coal smoke to the meat

Once done than arrange the pan by adding few drops of a reserve oil in bottom then add tomato slices, then cooked chicken, then green chilies,

then add the rice and lastly topped with fried onions, coriander, reserved oil from chicken, water & color mixture and finally with kewra.

Once steam completely fills in pan remove from heat, mix and serve hot.