Murgh Tikka Pulao (Barbecued chicken pulao)

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READY IN: 34mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the marinade ingredients with the chicken.
  • 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 soak for 1 hour.
  • Cook the rice with salt in 5 cups of boiling water.
  • Drain.
  • Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork.
  • Place the rice back on low heat.
  • Cook for 4-5 minutes.
  • Grill the chicken in a medium-hot oven for 8-9 minutes, till tender, basting with the rest of the saffron-cream mixture.
  • Place rice on a platter.
  • Arrange chicken on skewers on top of the rice.
  • Garnish with the peppercorns and whole cherry tomatoes and serve.
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