Chicken Tikka Biryani

	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 Arakh)
	1 tsp. Salt
	½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded)
	2 cups Basmati Rice
	1 tsp. Salt
	2 to 3 tbsp. Butter (Makhan)
	2 Egg Yolks (beaten)
	½ tsp. Black Pepper (Pisi Kaali Mirch) (Grounded)
	1 tsp. Salt
	½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch)
	Cherry Tomatoes

Directions

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

Serves 4 people
Preparation Time: 4-5 hours
Cooking Time: 60 minutes

Back to Cook Book