Tikka Pulao by Shireen Anwer

Ingredients:

• Chicken (4-8 pieces) 1 kg
• Red chili powder 3 tsp
• Cumin seeds 2 tbsp
• Ginger garlic paste 1 tbsp
• Salt 1/2 tsp
• Lemon juice 4 tbsp
• Yogurt 1/2 cup
• Orange food color 1 pinch
• Chaat masala 1 tsp
• Oil 1/4 cup

For Rice:

• Rice 1/2 kg
• Oil 1/2 cup
• Onion sliced 2
• Black cumin 1/2 tsp
• Green chilies 1 tbsp
• Mixed whole spice 1 tbsp
• Bay leaf 1
• Ginger garlic paste 1 tsp
• Stock cube 1
• Salt 1 tsp
  

Method:

1. Marinate chicken with all ingredients for 2 hours.
2. Cook chicken in covered pan after 2 hours, until it is cooked.
3. Then keep small piece of coal on aluminum foil and keep in pan so that smoke of coal comes on chicken and masalay.
4. Now heat oil in pan and fry onion slice until light golden brown.
5. Then put rice, black cumin, green chilies, mixed whole spice, bay leave, ginger garlic paste, stock cube and salt and cook until rice is ready.
6. Then keep chicken on it, cover it and leave it on low flame for 10-15 minutes.
7. Then mix rice and chicken and serve with raita.