Bhatyara Style BBQ Cocktail Pulao
Guys this turns out sooooooooo good . Surely has a few steps but the taste is completely worth the hard work .
Firstly prepare your bbq a night prior
Red tikka – take 400 gm chicken cubes and mix salt , 1 tsp each ginger garlic paste , 1 tsp red chilli powder , 1 tsp kasoori methi , 1 tsp tandoori masala , half tsp garam masala powder , juice of half lime , 2 tbsp dahi and little red color .
White tikka – take 400 gm chicken cubes and mix Salt , 1 tsp each ginger garlic and green chilli paste , 2 tbsp dahi , 2 tbsp malai , 1 tsp kasoori methi , half tsp white pepper powder , half tsp garam masala powder and juice of half Lime.
Green tikka – take 400 gm chicken cubes and mix salt , 1 tsp each ginger garlic and green chilli paste , half tsp garam masala powder ,1 tsp Kasoori methi , 1 tbsp green chutney or green chilli sauce , juice of half lime and 2 tbsp dahi .
Seekh – mix 400 gm chicken cubes with salt , 1 tsp each ginger garlic and green chilli paste , 1 tbsp butter , 2 tbsp cream or malai , 2 slice of bread broken , half tsp garam masala powder , half onion sliced , some chopped coriander and mint and juice of half lime. Mix and blend to mince in small batches in a grinder jug.
Next day make seekh and cook in pan with little oil and cut each seekh diagonally into 3-4 pcs then cook each tikka in pan with very little oil till done . ( if you wish you can bbq all this on sigdi or even air fry for best outcome )
For the rice first prepare yakhni by boiling 8 cups water , 250 gm chicken bones , salt , 2 star anise( Bastian) broken, 4-5 laung, 4-5 stick dalchini , 3-4 elaichi , 1 badi elaichi , 2 tej patta , and koota masala ( in grinder jug roughly grind 2 tbsp whole dhanya , 1 tbsp zeera and 1 tbsp saunf) , 6-8 cloves of garlic roughly cut , 1 inch ginger sliced , 3-4 green chilli and 1 small onion roughly sliced , cook till water is reduced by 1 cup.
In a big vessel heat oil , fry 2 sliced onions till golden and put paste of 10-12 cloves of garlic , 1 inch ginger , 10-12 green chili and 1 big tomato . Put salt , and some chopped kothmir phudina and sauté well. Strain and put the stock (yakhni) and salt . Bring to boil and add 1 kg of washed and soaked basmati rice . Stir and cover and cook on high heat till the water dries . Drizzle red yellow and green color and spread all the bbq chicken and seekh , do coal Dhungar and keep on dum for 10 min . Switch off heat , let rest for 15-20 min then give a stir with light hands . Serve hot.
