Chicken Angara Tikka Dum Pulao by Food Fusion

Food Fusion presents a delectable **Chicken Angara Tikka Dum Pulao**, combining smoky chicken tikka with aromatic spiced rice. This dish is perfect for special occasions and is sure to impress your guests.

**Ingredients:**

*For Chicken Tikka Marinade:*
- Chicken pieces (preferably leg quarters)
- Yogurt
- Ginger-garlic paste
- Red chili powder
- Turmeric powder
- Garam masala powder
- Lemon juice
- Salt
- Oil

*For Pulao:*
- Basmati rice
- Onions, sliced
- Tomatoes, chopped
- Green chilies
- Whole spices (cinnamon, cloves, bay leaves, cardamom)
- Ginger-garlic paste
- Yogurt
- Fresh coriander and mint leaves
- Fried onions
- Saffron milk
- Ghee or oil
- Salt

**Instructions:**

1. **Marinate the Chicken:**
- In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, salt, and oil.
- Add chicken pieces, ensuring they're well-coated. Cover and refrigerate for at least 2 hours or overnight for best results.

2. **Prepare the Chicken Tikka:**
- Preheat the oven or grill.
- Place marinated chicken on skewers or a baking tray.
- Cook until chicken is tender and has a smoky char. For added smokiness, use the 'dhungar' method by placing a hot coal in a small bowl within the cooking pot, adding a drop of oil or ghee, and covering immediately to trap the smoke.

3. **Cook the Rice:**
- Rinse basmati rice thoroughly and soak for 30 minutes.
- In a large pot, heat ghee or oil. Add whole spices and sauté until aromatic.
- Add sliced onions and cook until golden brown.
- Stir in ginger-garlic paste and green chilies; cook for a minute.
- Add chopped tomatoes and cook until soft.
- Mix in yogurt, fresh coriander, and mint leaves. Cook until oil separates.
- Drain soaked rice and add to the pot. Stir gently to combine.
- Pour in water (usually 1.5 cups of water for every cup of rice) and add salt to taste.
- Bring to a boil, then reduce heat, cover, and let it simmer until rice is 70-80% cooked.

4. **Layering and Dum Cooking:**
- Place prepared chicken tikka pieces over the partially cooked rice.
- Drizzle saffron milk over the top, add fried onions, and a few mint and coriander leaves.
- Seal the pot with foil or dough, then cover with a tight-fitting lid to trap the steam.
- Place the pot on low heat ('dum') for about 15-20 minutes to allow flavors to meld and rice to finish cooking.

5. **Serving:**
- Gently fluff the pulao to mix layers without breaking the rice grains.
- Serve hot with raita, salad, or chutney of your choice.

For a visual guide and detailed steps, you can watch Food Fusion's video tutorial:

videoChicken Angara Tikka Dum Pulao by Food Fusionturn0search0

This recipe offers a rich blend of flavors and textures, making it a standout dish for any meal.