½ kilogram Boneless Chicken (cut into 4 cm cubes)
1 tbsp. Heavy Cream
A pinch of Saffron
1 Onion - sliced
1 tsp. Garlic Paste
2 tbsp. Lemon Juice
1 tsp. Salt
½ tsp. Black Peppers - grounded
2 cups Basmati Rice
1 tsp. Salt
2 to 3 tbsp. Butter
2 Egg Yolks
½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch)
Chopped Tomato
Method
- 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.
