Murgh Tikka Pulao (Barbecued Chicken Pulao)

• 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

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.

chicken, cream, saffron, marinade, onion, garlic, lime juice, salt, fresh ground black pepper, rice, basmati rice, salt, butter, egg yolks, black pepper, whole black peppercorn, cherry tomatoes

Taken from www.food.com/recipe/murgh-tikka-pulao-barbecued-chicken-pulao-38361 (may not work)