Chicken Tikka Pulao | Smoky & Flavorful Dum Rice Recipe

Chicken Tikka Pulao | Smoky & Flavorful Dum Rice Recipe Enjoy this delicious and aromatic Chicken Tikka Pulao, made with juicy grilled chicken tikka, fragrant basmati rice, rich spices and a smoky charcoal flavour! This special Chicken Tikka Pulao combines perfectly spiced rice with delicious tandoori-style grilled chicken. The chicken is first cooked in aromatic akhni, marinated with flavourful spices, grilled to perfection and finally layered with rice, birista and special masala before being cooked on dum. The charcoal smoke adds an irresistible smoky aroma, making this pulao perfect for family gatherings, special occasions and festive meals. Try this restaurant-style Chicken Tikka Pulao at home and enjoy a truly delicious meal! Ingredients 1. For Chicken & Akhni Chicken – 1 kg (large pieces, with deep cuts) Water – 500 ml Onion – 1 medium (sliced) Garlic – 1 tbsp (crushed) Ginger – 1 tbsp (crushed) Salt – 1 tbsp Bay Leaf – 1 Green Chillies – 3 (slit) 2. Whole Spices for Akhni (Masala Potli) Coriander Seeds – 1 tbsp Fennel Seeds – 1 tbsp Black Peppercorns – 1 tsp Cumin Seeds – 1 tsp Cloves – 5–6 Mace (Javitri) – 1 small piece Green Cardamom – 3 Black Cardamom – 1 Cinnamon Stick – 1 inch piece 3. For Chicken Tikka Marinade Tikka Masala – 1 tbsp Tandoori Masala – 1 tbsp Coriander Powder – 1 tbsp Red Chilli Powder – 1 tbsp Salt – ½ tsp Thick Curd – 3 tbsp (without water) Marination Time – 30 Minutes (Minimum 15 Minutes) 4. For Khushboo Masala Cinnamon Stick – 1 inch piece Mace (Javitri) – 1 piece Green Cardamom – 4-5 Nutmeg (Jaiphal) – 1 small piece Coarsely Crushed Coriander & Fennel Seeds – 1 tsp (½ tsp each) Grind the whole spices into a fine powder. Add the coarsely crushed coriander and fennel mixture. 5. For Pulao Oil – As required Onion – 1 large (sliced, for birista) Onion – 150 g (sliced) Ginger-Garlic Paste – 3 tbsp Bay Leaves – 2 Black Peppercorns – 1 tsp Cloves – 3 Star Anise – 1 Cumin Seeds – 1 tsp Chilli Flakes – 1 tsp Beaten Curd – ½ cup (120 g) Green Chillies – 4–5 (slit) Chicken Stock Cubes – 2 (optional) Fresh Coriander – As required Basmati Rice – ½ kg (500 g), soaked for 1 hour Akhni – 1 cup Water – ½ cup + a little extra Salt – To taste Prepared Khushboo Masala – As required Prepared Birista – As required Grilled Chicken Tikka – All pieces Charcoal – For smoky flavour Cooking Method 1. Prepare the Akhni: Add chicken, water, onion, crushed ginger, crushed garlic, salt, bay leaf and slit green chillies to a large pot. Add the whole spices in a spice basket or muslin cloth potli. Cover and cook for 10 minutes, turn the chicken pieces and cook for another 10 minutes. 2. Prepare the Akhni Paste: Remove the chicken pieces and strain the akhni. Separate the remaining onion, ginger and garlic, then blend them into a smooth paste. 3. Marinate the Chicken: Mix tikka masala, tandoori masala, coriander powder, red chilli powder, salt and thick curd. Add the chicken pieces and coat them well. Marinate for 30 minutes. 4. Grill the Chicken Tikka: Heat a little oil in a pan and grill the chicken pieces on medium-low flame for 5–6 minutes on each side, until nicely cooked and beautifully coloured. 5. Prepare the Birista: Fry one large sliced onion until golden brown. Remove and keep aside. 6. Prepare the Pulao Masala: In the same oil, add 150 g sliced onion and sauté until soft. Add ginger-garlic paste and whole spices along with chilli flakes. Roast well. 7. Add Curd: Add beaten curd and slit green chillies. Cook until the moisture dries and oil starts separating. 8. Add the Prepared Paste: Add the prepared akhni masala paste and leftover chicken marinade. Roast until well cooked and the extra moisture evaporates. 9. Add Flavour: Add chicken stock cubes (optional) and fresh coriander. Mix well. 10. Add Rice & Akhni: Add the soaked basmati rice, akhni, water, salt and prepared Khushboo Masala. Mix gently and cook until the rice is about 80% done and the extra water dries up. 11. Layer the Pulao: Spread the prepared roasted masala over the rice. Add the golden-brown birista and arrange the grilled chicken tikka pieces on top. 12. Charcoal Smoke & Dum: Give the pulao a charcoal smoke for a delicious smoky aroma. Cover the pot and cook on low flame for 15 minutes. Your delicious, aromatic and smoky Chicken Tikka Pulao is ready to serve! The rice is beautifully fluffy, the chicken is juicy and tender, and every bite is packed with flavour! If you enjoyed this recipe, don't forget to LIKE, SHARE and SUBSCRIBE to Bite Size Secret for more delicious recipes. Thank you for watching! ❤️ Hashtags #ChickenTikkaPulao #ChickenPulao #ChickenTikka #DumPulao #SmokyPulao #BasmatiRice #ChickenRecipes #RiceRecipes #IndianFood #PakistaniFood #FoodLovers #BiteSizeSecret