½ kilogram of Boneless Chicken (cut into 4 cm cubes)
1 tbsp. Heavy Cream
A pinch of Saffron (Zaafran)
Ingredients for Marinade:
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) (fresh grounded)
Ingredients for Rice:
2 cups of Basmati Rice
1 tsp. Salt
2 to 3 tbsp. of Butter (Makhan)
2 Egg Yolks (beaten)
½ tsp. Black Pepper (Pisi Kaali Mirch) (fresh grounded)
1 tsp. Salt
Ingredients for Garnishing:
½ tsp. Peppercorns (Saabut Kaali Mirch)
Cherry Tomatoes
Directions:
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.
Yield: 4 Servings Preparation Time: 34 Minutes Degree of Difficulty: Medium Recipe Category: Main Course Rice Recipe Ethnic Group: Pakistani
