Cooking with Lounge | Biryani with a twist

Cooking with Lounge | Biryani with a twist

Chicken Tikka Masala Pulao

Serves 2


300g cooked rice

15g ginger-garlic paste

Salt to taste

10g deghi chilli powder

15ml oil

5g garam masala powder

75g onion-tomato paste

30g coriander, chopped

30g mint, chopped

15g ginger, julienned

10g green chilli, julienned

30g butter

10g brown onion

50g atta (flour) dough

50g ghee


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Clean the chicken pieces and marinate with ginger-garlic paste, salt, oil and deghi chilli powder for at least 30 minutes. Place on skewers and roast for 10 minutes in the tandoor at 200 degrees Celsius. The chicken should be 80% cooked. Heat the onion-tomato paste, add roasted chicken tikka to it, cook till done. Add the rice along with the rest of the ingredients and leave on the flame for 5 minutes. Put the tossed chicken pulao in serving bowls, seal with dough and put on dum in a hot oven at 150 degrees Celsius for 7 minutes.