Murgh Tikka Pulao (Barbecued chicken pulao) |
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Prep Time: 4 Minutes Cook Time: 30 Minutes |
Ready In: 34 Minutes Servings: 4 |
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Aamazingly gorgeous! Ingredients:
1/2 kg boneless chicken, cut into 4 cm cubes |
1 tablespoon cream |
1 pinch saffron |
1 onion, sliced |
1 teaspoon garlic paste |
2 tablespoons lime juice |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 cups basmati rice |
1 teaspoon salt |
2 -3 tablespoons butter |
2 egg yolks, beaten |
1/2 teaspoon black pepper |
1/2 teaspoon whole black peppercorn |
cherry tomatoes |
Directions:
1. Mix the marinade ingredients with the chicken.
2. Set aside for 4 hours.
3. Mix the saffron with the cream.
4. Thread the chicken pieces onto a skewer.
5. Brush the pieces with some of the saffron-cream mixture.
6. Wash the rice and soak for 1 hour.
7. Cook the rice with salt in 5 cups of boiling water.
8. Drain.
9. Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork.
10. Place the rice back on low heat.
11. Cook for 4-5 minutes.
12. Grill the chicken in a medium-hot oven for 8-9 minutes, till tender, basting with the rest of the saffron-cream mixture.
13. Place rice on a platter.
14. Arrange chicken on skewers on top of the rice.
15. Garnish with the peppercorns and whole cherry tomatoes and serve.
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