Ingredients:- ½ kilogram Boneless Chicken (cut into 4 cm cubes)
- 1 tbsp. Heavy Cream
- A pinch of Saffron (Zaafran)
- 1 Onion (sliced)
- 1 tsp. Garlic Paste (Pisa Lehsan)
- 2 tbsp. Lemon Juice (Nimbu Arakh)
- 1 tsp. Salt
- ½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded)
- 2 cups Basmati Rice
- 1 tsp. Salt
- 2 to 3 tbsp. Butter (Makhan)
- 2 Egg Yolks (beaten)
- ½ tsp. Black Pepper (Pisi Kaali Mirch) (Grounded)
- 1 tsp. Salt
- ½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch)
- Cherry Tomatoes
Method:- Mix the marinade ingredients with the chicken.
- And set aside for 4 hours.
- Mix the saffron with the cream.
- Thread the chicken pieces onto a skewer.
- Brush the pieces with some of the saffron-cream mixture.
- Wash the rice and let it soak for 1 hour.
- Then cook the rice with salt in 5 cups of boiling water then drain.
- Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork.
- Then the rice back on low heat.
- And let it cook for 4 to 5 minutes.
- Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture.
- Then place rice on a platter And arrange chicken on skewers on top of the rice.
- Then garnish with the peppercorns and whole cherry tomatoes and serve.
Ingredients: