• 500 gm boneless chicken, cut into cubes
• 1 tbsp heavy cream
• A pinch of Saffron
• 1 Onion,thinly sliced
• 1 tsp garlic paste
• 2 tbsp lemon Juice
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 cups of Basmati Rice
• 1 tsp Salt
• 3 tbsp butter
• 2 egg yolks, lightly beaten
• 1/2 tsp peppercorns
• 2 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.

Garnish with the peppercorns and whole cherry tomatoes.

Chicken Tikka Biryani is ready to serve.
Serve hot.

by Pak101.com (few years ago!) / 1328 views