Biryani; A beloved food of Subcontinent
Aromatic and Smoky BBQ Biryani Recipe
Biryani is a beloved dish that holds a special place in the hearts and palates of many around the world especially Asians.Its aromatic spices, tender meat, and fragrant rice make it a perfect meal for any occasion. But here we are taking your biryani game up a notch by infusing it with the smoky goodness of a BBQ.So, get ready with your culinary weapons and let’s explore a mouthwatering recipe for BBQ Chicken Biryani that combines the best of both worlds — the rich flavors of biryani and the charred essence of barbecue.
Ingredients:
For the BBQ Chicken Marinade:
500g boneless chicken pieces
1 cup thick yogurt
2 tablespoons ginger-garlic paste
1 tablespoon red chili powder
1 tablespoon garam masala
1 tablespoon cumin powder
1 tablespoon coriander powder
Salt to taste
Juice of 1 lemon
2 tablespoons vegetable oil
For the Biryani:
2 cups basmati rice
4 cups water
2 tablespoons ghee
1 large onion, thinly sliced
2–3 green chilies, slit
1 cinnamon stick
4–5 green cardamom pods
4–5 cloves
1 bay leaf
1/2 cup chopped mint leaves
1/2 cup chopped cilantro leaves
1/4 cup warm milk
A pinch of saffron threads
2 tablespoons vegetable oil
Salt to taste
Instructions:
Marinating the Chicken:
In a large bowl, combine yogurt, ginger-garlic paste, red chili powder, garam masala, cumin powder, coriander powder, salt, lemon juice, and vegetable oil to create a marinade.
Add the chicken pieces to the marinade, ensuring they are well-coated.
Cover the bowl and refrigerate for at least 2 hours (overnight marination is even better) to allow the flavors to meld.
Preparing the Smoky Flavor:
Heat a piece of charcoal on an open flame until it becomes red hot.
Place a small heatproof bowl in the center of the marinated chicken.
Carefully place the hot charcoal in the bowl.
Drizzle a few drops of vegetable oil over the charcoal to create smoke.
Quickly cover the bowl with aluminum foil, trapping the smoke inside. Let it sit for about 15–20 minutes to infuse the chicken with smoky flavors.
Cooking the Rice:
Rinse the basmati rice until the water runs clear, and soak it in water for 30 minutes. Drain.
In a large pot, bring 4 cups of water to a boil.
Add the drained rice, a pinch of salt, and cook until it’s 70% done. Drain and set aside.
Assembling the Biryani:
In a heavy-bottomed pan, heat 2 tablespoons of ghee. Add sliced onions and sauté until they turn golden brown and crispy. Remove half for garnish.
Add the whole spices (cinnamon, cardamom, cloves, and bay leaf) to the remaining onions and sauté for a minute.
Add the marinated chicken and cook until it’s almost done.
Layer the partially cooked rice over the chicken.
Sprinkle chopped mint and cilantro leaves over the rice.
Mix warm milk and saffron threads and drizzle it over the rice.
Cover the pan with a tight-fitting lid and cook on low heat for 15–20 minutes until the rice and chicken are fully cooked.
Serving:
Garnish with the fried onions.
Your BBQ Chicken Biryani is ready to be savored!
Conclusion:
The BBQ Chicken Biryani is a fusion of flavors that will leave your taste buds tingling with delight. The smoky essence of barbecue beautifully complements the rich and aromatic biryani spices, making it a dish that’s perfect for special occasions or when you want to treat yourself to a culinary masterpiece. Give this recipe a try, and you’ll find yourself craving its smoky goodness time and time again. Enjoy!
