Imported from Instagram

One Pot Chicken Tikka Rice

Name: One Pot Chicken Tikka Rice
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3 servings
Cuisine: South Asian
Ingredients: 500 g boneless chicken thighs (cut into chunks); mustard oil (drizzle); 0.25 cup hung curd (plain greek yogurt); 8 garlic (fine paste); 1 inch ginger (fine paste); 3 green chilies (fine paste); 2 tsp Kashmiri chili powder; 1 tsp hot chili powder; 1 tsp coriander seeds (crushed); 0.5 tsp cumin powder; 0.5 tsp black pepper powder; 1 tsp biryani masala powder (or garam masala powder); 1 tbsp tomato paste (heaped); mint leaves (handful, finely chopped; divided); coriander leaves (handful, finely chopped; divided); 1 tbsp lemon juice; 2 onions (thinly sliced); 2 bay leaves; 1 cinnamon stick; 3 green cardamoms; 2 cloves; 0.5 tsp shah jeera; 1 tsp honey; 300 g long-grain basmati rice; 1 tbsp ghee; 1 tbsp kewra water; charcoal (for smoking the dish)

Recipe by Azmia Iqbal @miasweetsneats · Instagram

Imported by Blak Rabbit on SeeMeCook

A flavor-packed alternative to traditional biryani that cooks in less time. This one-pot dish features tender chicken thighs marinated in a spiced yogurt blend, layered with fragrant basmati rice and finished with a traditional charcoal smoke.

3 servings60 minSouth Asian

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Ingredients

500 g boneless chicken thighs (cut into chunks)
mustard oil (drizzle)
0.25 cup hung curd (plain greek yogurt)
8 garlic (fine paste)
1 inch ginger (fine paste)
3 green chilies (fine paste)
2 tsp Kashmiri chili powder
1 tsp hot chili powder
1 tsp coriander seeds (crushed)
0.5 tsp cumin powder
0.5 tsp black pepper powder
1 tsp biryani masala powder (or garam masala powder)
1 tbsp tomato paste (heaped)
mint leaves (handful, finely chopped; divided)
coriander leaves (handful, finely chopped; divided)
1 tbsp lemon juice
2 onions (thinly sliced)
2 bay leaves
1 cinnamon stick
3 green cardamoms
2 cloves
0.5 tsp shah jeera
1 tsp honey
300 g long-grain basmati rice
1 tbsp ghee
1 tbsp kewra water
charcoal (for smoking the dish)

Steps

1
In a large bowl, combine the chicken chunks with mustard oil, hung curd, garlic-ginger-chili paste, Kashmiri chili powder, hot chili powder, crushed coriander seeds, cumin powder, black pepper powder, biryani masala, tomato paste, lemon juice, and a portion of the chopped mint and coriander leaves. Mix well to coat the chicken and set aside to marinate.
2
Heat a pot and sauté the sliced onions with the whole spices (bay leaves, cinnamon stick, green cardamoms, cloves, and shah jeera) until the onions are golden brown.
3
Add the marinated chicken to the pot and cook until the chicken is nearly done and the oil begins to separate.
4
Stir in 1 teaspoon of honey to balance the flavors.
5
Prepare the basmati rice according to the source's one-pot method (typically by adding the washed rice and appropriate water directly to the chicken base).
6
Once the rice is nearly cooked, drizzle with 1 tablespoon of ghee and 1 tablespoon of kewra water. Sprinkle the remaining chopped mint and coriander leaves on top.
7
To smoke the dish: Place a small heat-proof bowl or piece of foil on top of the rice. Heat a piece of charcoal until red hot and place it in the bowl. Drizzle a little oil or ghee over the charcoal to create smoke, then immediately cover the pot with a tight-fitting lid. Let it sit for a few minutes to infuse the smoky flavor.
8
Remove the charcoal bowl, fluff the rice gently, and serve hot.

Notes

The instructions were noted as pinned in the comments; the steps provided are a reconstruction of the standard one-pot chicken tikka rice method based on the ingredient list and the 'one pot' title. For the best results, ensure the charcoal is food-grade.