Murgh Tikka Pulao (Barbecued chicken pulao)

Aamazingly gorgeous!

• Ready In: 34 mins
• Serves: 4

Ingredients

• 1⁄2 kg boneless chicken, cut into 4 cm cubes
• 1  tablespoon  cream
• 1  pinch saffron

• For marinade

• 1  onion, sliced
• 1  teaspoon garlic paste
• 2  tablespoons lime juice
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper

• For the rice

• 2  cups basmati rice
• 1  teaspoon salt
• 2 -3  tablespoons butter
• 2  egg yolks, beaten
• 1⁄2 teaspoon black pepper

• For garnishing

• 1⁄2 teaspoon whole black peppercorn
•  cherry tomatoes

Directions

1. Mix the marinade ingredients with the chicken.
2. Set aside for 4 hours.
3. Mix the saffron with the cream.
4. Thread the chicken pieces onto a skewer.
5. Brush the pieces with some of the saffron-cream mixture.
6. Wash the rice and soak for 1 hour.
7. Cook the rice with salt in 5 cups of boiling water.
8. Drain.
9. Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork.
10. Place the rice back on low heat.
11. Cook for 4-5 minutes.
12. Grill the chicken in a medium-hot oven for 8-9 minutes, till tender, basting with the rest of the saffron-cream mixture.
13. Place rice on a platter.
14. Arrange chicken on skewers on top of the rice.
15. Garnish with the peppercorns and whole cherry tomatoes and serve.