Name: Barbecue Chicken and Rice Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 500 grams chicken (boneless cut into cubes); 500 grams yogurt; 4 tablespoons tandoori masala; 1½ tablespoon ginger garlic paste; 2 tablespoon oil; 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; 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; 6 tablespoon mayonnaise; 4 tablespoon chilli garlic sauce; 2 tablespoon milk; 2 tablespoon chopped fresh coriander

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5 from 2 votes

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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.)

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Barbecue Chicken and Rice