Chicken Tikka Biryani
Ingredients 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
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