Chicken Tikka Biryani

Chicken Tikka Biryani

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 Arak)

1 tsp. Salt

½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded)

2 cups Basmati Rice

2 to 3 tbsp. Butter (Makhan)

2 Egg Yolks (beaten)

½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch)

Cherry Tomatoes

Directions:

1) Mix the marinade ingredients with the chicken. And set aside for 4 hours.

2) Mix the saffron with the cream. Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture.

3) Wash the rice and let it soak for 1 hour. Then cook the rice with salt in 5 cups of boiling water then drain.

4) 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.

5) 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.