½ 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

Method:

• 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.

Yield: 4 Servings
Preparation Time: 34 Minutes
Degree of Difficulty: Medium
Recipe Category: Main Course Rice
Recipe Ethnic Group: Pakistani