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½ kilogram of Boneless Chicken (cut into 4 cm cubes)
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1 tbsp. Heavy Cream
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A pinch of Saffron (Zaafran)
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1 Onion (sliced)
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1 tsp. Garlic Paste (Pisa Lehsan)
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2 tbsp. Lemon Juice (Nimbu Arakh)
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1 tsp. Salt
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½ tsp. Black Peppers (Pisi Kaali Mirch) (fresh grounded)
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2 cups of Basmati Rice
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1 tsp. Salt
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2 to 3 tbsp. of Butter (Makhan)
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2 Egg Yolks (beaten)
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½ tsp. Black Pepper (Pisi Kaali Mirch) (fresh grounded)
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1 tsp. Salt
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½ tsp. Peppercorns (Saabut Kaali Mirch)
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Cherry Tomatoes
- 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.
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