Murgh Tikka Pulao (Barbecued Chicken Pulao) - cooking recipe

Ingredients

1/2 kg boneless chicken, cut into 4 cm cubes
1 tablespoon cream
1 pinch saffron
For marinade
1 onion, sliced
1 teaspoon garlic paste
2 tablespoons lime juice
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
For the rice
2 cups basmati rice
1 teaspoon salt
2 -3 tablespoons butter
2 egg yolks, beaten
1/2 teaspoon black pepper
For garnishing
1/2 teaspoon whole black peppercorn
cherry tomatoes

Preparation

Mix the marinade ingredients with the chicken.
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 soak for 1 hour.
Cook the rice with salt in 5 cups of boiling water.
Drain.
Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork.
Place the rice back on low heat.
Cook for 4-5 minutes.
Grill the chicken in a medium-hot oven for 8-9 minutes, till tender, basting with the rest of the saffron-cream mixture.
Place rice on a platter.
Arrange chicken on skewers on top of the rice.
Garnish with the peppercorns and whole cherry tomatoes and serve.