I have a gas grill and would cook the chicken on one side as if it were a charcoal grill. My main concern is the charcoal in the ghee part. Any suggestions? Also, My husband can not take too much heat. Has anyone tried cutting back on the peppers?
And thank you for the link you included below! The recipe on that page looks good too and includes photos, which were really helpful to visualize adding hot coals to a pot of food!
I totally missed that! (And I read through it several times) In my mind I was thinking of the technique for Lebanese rice, frying first and then cooking. Thanks.
Recipe sounds very interesting. From another author, a similar recipe soaks 1 cup rice in water for 30 minutes (no amounts given). Have a look and see if this helps. https://cookpad.com/uk/recipes/3158221-charcoal-smoked-chicken-tikka-biryani Also, the same recipe from the book Flavors of the Southeast Asian Grill is posted at other sites and might have more info than the one here about the rice preparation.
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My husband can not take too much heat. Has anyone tried cutting back on the peppers?
Step 5. of the recipe does say that you can add a couple tablespoons of water if it's too dry.
And thank you for the link you included below! The recipe on that page looks good too and includes photos, which were really helpful to visualize adding hot coals to a pot of food!
I've learned a lot here today!!
From another author, a similar recipe soaks 1 cup rice in water for 30 minutes (no amounts given). Have a look and see if this helps.
https://cookpad.com/uk/recipes/3158221-charcoal-smoked-chicken-tikka-biryani
Also, the same recipe from the book Flavors of the Southeast Asian Grill is posted at other sites and might have more info than the one here about the rice preparation.