Tikka Boti Pulao
Tikka boti pulao recipe – Nothing says meat delicacy like a tikka boti, which is why we present to you this delicious recipe. Tikka Boti pulao is an Afghan recipe that has gained love from all parts of the Indian subcontinent due to its healthy ingredients and delicious aroma. The best part about this recipe is that the tikka boti in the recipe is tender and bite-sized which makes it a perfect choice to go with pulao. Bite sized chicken chunks that are skewed on iron rods, over a heat source that results in delicious pieces of meat. Moreover, it can also be grilled or baked.
Usually, the tikka is a piece of chopped meat that is marinated with spices like turmeric, pepper, chilies, salt, masala, and etc. It can be then skewed on a tandoor, oven or a utensil that is made out of iron and is called the angeethi which uses coals as heat and the meat is cooked over it. Tikka boti can be made out of chicken, lamb, mutton or beef. Even fish meat can be used to make tikka as well. The leftover tikka boti can be used in salads as well as appetizers with bbq sauce, chutney or ketchup.
| Recommended By Chef |
| 02.00 To Prep |
| To Cook |
| As Desired Servings |
| Tips About Recipe |
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Instructions for Chicken Marination:
Boneless Chicken (Cubed).................. 500 gm
Tikka Boti Masala.................. 2 tbsp
Ginger Garlic Paste............... 2 tbsp
Yogurt.................................................. 1 cup
Charcoal.............................................. For dum
Oil........................................................ 1 tsp
For Pulao Preparation:
Oil........................................................ 1/2 cup
Sliced Onion........................................ 1 medium
Green Peas......................................... 1 cup
Green Chili Paste................................ 1 tbsp
Chopped Tomato................................. 1
Yakhni Pulao Masala............. 1 pack
Soaked Rice........................................ 3 cup
How to make Tikka Boti Pulao
METHOD:
- In a bowl: Add Tikka Boti Masala, Ginger Garlic Paste, yogurt, and chicken cubes and mix well.
- Heat up a charcoal and place it on top of chicken using a bread slice as a bed. Pour hot oil, cover and marinate in the refrigerator for 30 minutes.
- Heat some oil in a big saucepan and cook the onion till turn light brown.
- To this, add marinated chicken and cook for 2-3 minutes till it changes color.
- Add green peas, tomatoes, and Yakhni Pulao Masala. Cook for another 2 minutes.
- Add 5 cups of water, bring to a boil, turn the heat low and let it simmer for 10 minutes.
- Turn up the heat again, and add soaked rice. Cook till water almost disappears.
- Turn down the heat, let it simmer for about 10 minutes with the lid on.
- Garnish with fresh coriander and serve with raita.
Posted By:
Osaim Raza, lahore