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
