Here is a combination of a delicious Chicken Tikka with a scrumptious Pulao. A delicious recipe of Mughlai style Pulao with smokey chicken tikka flavor.
One of the most beloved chicken and rice dishes - the Chicken Tikka Pulao. What is not to love? Perfectly spiced succulent chicken layered on top of glistening rice and garnished with fried onions and coriander leaves. You will nail it with this perfect recipe.
This recipe is of course not cooked in the traditional way, but rather made for the modern kitchen. The result is super delicious, and it is really easy to make.
Chicken Tikka Pulao is one of the popular and most loved rice dishes from India. Pulao also known as pilaf is a one pot rice dish similar to chicken biryani but is milder in taste. Easy and quick to make chicken pulao recipe needs basmati rice, chicken, yogurt and whole spices. In this recipe I have shared chicken pulao recipe made stove top, in pressure cooker and using an Instant pot. Serve chicken pulao with raita, kurma.
Chicken Tikka Pulao is one of the simplest rice preparation you could ever make with chicken. It just needs only 60 minutes to cook.
Ingredients for Chicken Tikka Pulao
Steps for Chicken Tikka Pulao
Chicken Tikka Pulao
Ingredients
Half litre Water
1 Cinnamon Stick
1 Star Anise
1 Black Cardamom
2 Bay Leaves
2 Cloves
1 teaspoon Caraway Seeds (Shahjeera)
1 teaspoon Ginger-Garlic Paste
1 teaspoon Salt
2 Green Chillies
Half kg Chicken
2 tablespoon Hung Curd
1 teaspoon Ginger-Garlic Paste
1 teaspoon Kashmiri Red Chilli Powder
Half teaspoon Garam Masala Powder
Half teaspoon Chat Masala
2 teaspoon Lemon Juice
1 tablespoon Muster Oil
2 tablespoon Cornflour
Half teaspoon Salt
Half teaspoon Dry Fenugreek Leaves
Fresh Coriander
Oil
3 to 4 tablespoon Oil
1 Black Cardamom
3 Green Cardamoms
2 Cloves
2 Dried Red Chillies
1 piece Cinnamon Stick
1 Bay Leaf
1 big Onion
1 teaspoon Ginger-Garlic paste
1 Tomato
1 teaspoon Salt
2 tablespoon Curd
2 Crushed Green Chillies
1 teaspoon Coriander Powder
Half teaspoon Cumin Powder
Half litre Water
300 grams Basmati Rice or Sela Rice
1 teaspoon Lemon Juice
1 teaspoon Garam Masala powder
Coriander Leaves
Clarified Butter
Fried Onions
Steps
Soak and wash 300 grams of Basmati/Sela Rice in water for one and a half hour, if you are using basmati rice you can soak them for 30 to 40 minutes.
First let us prepare yakhni for the Chicken tikka pulao.
Heat half litre water in a vessel, add 1 cinnamon stick, 1 star Anise, 1 black cardamom, 2 bay leaves, 2 cloves, 1 teaspoon caraway seeds - shahjeera, 1 teaspoon ginger-garlic paste, 1 teaspoon salt and let it boil for 2 minutes.
Then add 2 green chillies, washed and dried half kg chicken, now cook on medium to high flame for 15 minutes till the chicken is half done.
Take 2 tablespoon hung curd in a bowl, add 1 teaspoon ginger-garlic paste, 1 teaspoon Kashmiri Red Chilli powder, half teaspoon garam masala powder, half teaspoon chat masala, 2 teaspoon lemon juice, 1 tablespoon muster oil, 2 tablespoon corn flour, half teaspoon salt mix it well and keep aside.
After 15 minutes when the chicken is half done after boiling , remove the chicken pieces from the boiling water, drain the water properly from the chicken pieces and place it in a dish to cool.
After the chicken pieces are cool down, add them to the curd mixture, add half teaspoon dried fenugreek leaves and some chopped coriander leaves and mix the chicken pieces with light hands as they are half cooked with the curd mixture coat the masala properly on the pieces and keep aside for 15 minutes.
Then remove all the whole spices from the yakhani water discard them, and preserve the yakhni water for further use.
Heat some oil in a Kadai and shallow fry the chicken pieces in oil on medium to low flame for 10 to 12 minutes by cooking them from both the sides and then remove them and put the aside.
Heat 3 to 4 tablespoon oil in a pot in which you can cook the rice, add 1 black cardamom, 3 green cardamom, 2 cloves, 2 dried Red Chillies, 1 piece cinnamon stick, 1 bay leaf, 1 big sliced onion fry the onions till little soft, then add 1 teaspoon ginger garlic paste, 1 sliced tomato, 1 teaspoon salt and stir fry for a minute and then cover and cook it on low flame till the tomatoes are soft.
Take 2 tablespoon curd in a bowl, add 2 Crushed green chillies, 1 teaspoon coriander powder, half teaspoon cumin powder, mix it well and keep aside.
Then check that tomatoes if done, add the curd mixture to it mix well, stir fry on low flame for 1 to 2 minutes.
Now measure the yakhni water, the yakini will approximately be 400 ml, you are using 300 grams of rice so you will need at least 500 ml of water so add 100 ml of water to the yakhni.
Check the curd masala then add the yakhni water to it, add 1 teaspoon lemon juice, 1 teaspoon garam masala powder, and some chopped coriander leaves mix it and let it come to a boil.
Now drain the water from the soaked rice and then add the rice to the boiling yakini mix it with light hands and cook on high flame for 4 to 5 minutes, then cover it and cook on low flame for 5 to 10 minutes.
After cooking it on low film for 5 to 10 minutes, add some clarified butter, garnish it with some fried onions and place the fried chicken pieces on top of the rice, then cover and cook on low flame for 15 to 20 minutes to get a nice Dum to the Pulao.
This Chicken Tikka Pulao is served as a one pot meal with some raita and salad or onions it is a reminder of what home cooking is!
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Tips; * Use high quality basmati rice which is aromatic for making pulao and biryani. *Wash basmati rice at least 2 to 3 minutes, soak rice for at least 30 minutes prior cooking for longer non-sticky rice. * Use chicken with bone-in for maximum flavour. Bone-in chicken stays juicy and moist once cooked where as chicken breast tends to dry out. Also chicken bones impart lots of chicken flavour to the dish. *Use good quality ghee, preferably desi ghee for making biryani and pulao. Ghee adds aroma and flavour to the dish.
