Here’s a yummy, fool-proof recipe of Barbecue Chicken and Rice recipe. The tandoori chicken is smoked and served on seasoned rice sautéed with smoked veggies on the side and a yummy sauce.
The rice dish is finally grilled for a charred look. The taste of the Bbq rice platter is just like having a charcoal-grilled tandoori chicken with salad, sauce, and rice. All of that without much of the hard work. It’s a complete platter bursting with flavors and something that cannot fail to please.
I got this recipe from a friend but I tried to search the original creator of this easy and simple recipe, so I could give due credits. I could trace back to Homechef Mahrukh Fawad. So this recipe inspired is by Mahrukh, I made a few tweaks and I also tried to be exact in instructions.
How to make Barbecue Chicken and rice?
For Smoked Tandoori Chicken
In a bowl mix chicken, yogurt, oil, ginger garlic paste, and tandoori masala. Marinate for 30 minutes.
After 30 minutes of marination, cook the chicken in a pot for 20 minutes on high heat until water dries. (Check water after 10 minutes). Heat the coal on another stove for smoking.
So you can see have gravy of medium consistency along with chicken. Smoked the chicken with a piece of red hot coal and oil. Chicken is ready set it aside.
For seasoned rice
While chicken marinate, boil water for rice with salt. (Tip: The water should have soupy salt consistency on tasting). Wash and soak rice for 10 minutes at least. Boil rice until 80% cooked.
Drain water in a strainer and add 1 tablespoon oil and mix lightly.
To prepare seasoning, heat oil in pan and add red chili flakes, garlic, and salt in the same rice pot. Stir for 15 seconds and add strained rice.
Mix in chili sauce, soy sauce and vinegar. Mix carefully by turning rice upside down with a spatula without breaking rice. Pour two table-spoon of water for dum. Cover and cook for 5-7 minutes on lowest flame until steam rises. (dum dena). Rice is ready.
For Sauteed Vegetables
In a pan heat oil and add red chili flakes, garlic and salt for 15 second and add all veggies.
Capsicums, onion and green onions, all go in the pan. Stir for a minutes and turn off the heat.
Smoke with a piece of red-hot charcoal and few drops of oil. Cover tightly for 5 minutes. Veggies are also read now.
For Sauce
Take all ingredients of sauce in a bowl that is chili garlic sauce, mayonnaise , milk and coriander. Mix well.
Sauce is ready.
Assembling
Fill an oven proof dish with hot rice and spread a layer of hot chicken.
Note: Here’s a photo of two dishes I prepared together, so you have a visual idea of measures. Rice, chicken and vegetables need to be hot at the time of serving except for sauce.
Spread the layer of warm vegetables on the sides. Spread the sauce on top. Broil for 2-5 minutes for a charred look. (Broiling is optional.)
Hungry for Rice? Check these!
- Smoky Chicken and seasoned rice
- Mongolian meatballs and rice
- Chicken Manchurian
- Orange Chicken
Ingredients
For Tandoori chicken
- ▢ 500 grams chicken , boneless cut into cubes
- ▢ 500 grams yogurt
- ▢ 4 tablespoons tandoori masala
- ▢ 1½ tablespoon ginger garlic paste
- ▢ 2 tablespoon oil
For seasoned Rice
- ▢ 2¾ cups (500 grams) rice
- ▢ 2 tablespoon oil, divided
- ▢ ½ teaspoon red chilli flakes
- ▢ ½ teaspoon chopped garlic
- ▢ 2 tablespoon soya sauce
- ▢ 1 tablespoon chilli sauce
- ▢ 1 teaspoon vinegar
- ▢ salt
For Sautéed veggies
- ▢ 1 teaspoon oil
- ▢ ½ teaspoon chopped garlic
- ▢ ½ teaspoon red chilli flakes
- ▢ 1 cup shredded cabbage
- ▢ ½ cup chopped capsicum
- ▢ ⅓ cup chopped green onions
- ▢ 1 cup onion , small cubes
- ▢ salt
Sauce
- ▢ 6 tablespoon mayonnaise
- ▢ 4 tablespoon chilli garlic sauce
- ▢ 2 tablespoon milk
- ▢ 2 tablespoon chopped fresh coriander
Instructions
For Tandoori Chicken
- Mix chicken, tandoori masala, ginger garlic paste, oil and yogurt in a bowl. Set aside to marinate for 30 minutes.
- Then cook chicken on medium flame for 20 minutes until tender.
- Smoke with a piece of red hot charcoal and few drops of oil.
For seasoned rice
- Wash and soak rice in water for 15 minutes.
- Boil water in a pot, add soaked rice and salt. Boil until 80% cooked. Strain and drain the water. Add 1 tablespoon oil in rice while still in strainer and mix lightly.
- In the same rice pot heat remaining 1 tablespoon of oil and fry garlic and red chilli flakes for 30 seconds. Add rice, soy sauce and vinegar. Mix lightly by turning rice up and down without breaking rice grains.
- Pour 2 tablespoon of water on rice for dum. Cover and cook for 5-7 minutes on low flame until steam rises.
For Sauteed Veggies
- In a pan fry garlic, and red chili flakes in oil for 30 second and add all vegetables and salt. Fry for 2 minutes. Sauteed veggies are ready.
- Smoke with a piece of red hot charcoal and few drop of oil.
For Sauce
- Mix chili garlic sauce, milk, fresh coriander and mayonnaise in a bowl and set aside.
Assembling
- Grease a large dish (7"x 9") or two medium dish (5"x 6"). Spread a layer of hot rice. Now top it with hot tandoori chicken in the center and sauteed veggies in the sides. Finally, spread the sauce and grill for 2 minutes in the oven. Serve hot.
Nutrition Information
Barbecue Rice Recipe
Ingredients
For Tandoori chicken
- 500 grams chicken boneless cut into cubes
- 500 grams yogurt
- 4 tablespoons tandoori masala
- 1½ tablespoon ginger garlic paste
- 2 tablespoon oil
For seasoned Rice
- 2¾ cups (500 grams) rice
- 2 tablespoon oil, divided
- ½ teaspoon red chilli flakes
- ½ teaspoon chopped garlic
- 2 tablespoon soya sauce
- 1 tablespoon chilli sauce
- 1 teaspoon vinegar
- salt
For Sautéed veggies
- 1 teaspoon oil
- ½ teaspoon chopped garlic
- ½ teaspoon red chilli flakes
- 1 cup shredded cabbage
- ½ cup chopped capsicum
- ⅓ cup chopped green onions
- 1 cup onion small cubes
- salt
Sauce
- 6 tablespoon mayonnaise
- 4 tablespoon chilli garlic sauce
- 2 tablespoon milk
- 2 tablespoon chopped fresh coriander
Instructions
For Tandoori Chicken
- Mix chicken, tandoori masala, ginger garlic paste, oil and yogurt in a bowl. Set aside to marinate for 30 minutes.
- Then cook chicken on medium flame for 20 minutes until tender.
- Smoke with a piece of red hot charcoal and few drops of oil.
For seasoned rice
- Wash and soak rice in water for 15 minutes.
- Boil water in a pot, add soaked rice and salt. Boil until 80% cooked. Strain and drain the water. Add 1 tablespoon oil in rice while still in strainer and mix lightly.
- In the same rice pot heat remaining 1 tablespoon of oil and fry garlic and red chilli flakes for 30 seconds. Add rice, soy sauce and vinegar. Mix lightly by turning rice up and down without breaking rice grains.
- Pour 2 tablespoon of water on rice for dum. Cover and cook for 5-7 minutes on low flame until steam rises.
For Sauteed Veggies
- In a pan fry garlic, and red chili flakes in oil for 30 second and add all vegetables and salt. Fry for 2 minutes. Sauteed veggies are ready.
- Smoke with a piece of red hot charcoal and few drop of oil.
For Sauce
- Mix chili garlic sauce, milk, fresh coriander and mayonnaise in a bowl and set aside.
Assembling
- Grease a large dish (7"x 9") or two medium dish (5"x 6"). Spread a layer of hot rice. Now top it with hot tandoori chicken in the center and sauteed veggies in the sides. Finally, spread the sauce and grill for 2 minutes in the oven. Serve hot.
