Murgh Tikka Pulao (Barbecued Chicken Pulao)

Name: Murgh Tikka Pulao (Barbecued Chicken Pulao)
Prep time: 4 min
Cook time: 30 min
Total time: 34 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 0.5 kg boneless chicken; 1 tbsp cream; 1 pinch saffron; 1 onion; 1 tsp garlic paste; 2 tbsp lime juice; 1 tsp salt; 0.5 tsp fresh ground black pepper; 2 cup basmati rice; 1 tsp salt; 2 tbsp butter; 2 egg yolks; 0.5 tsp black pepper; 0.5 tsp whole black peppercorn; cherry tomatoes

A South Asian pilaf of chicken, basmati rice and egg yolks, seasoned with saffron and black peppercorn and grilled. Finish with peppercorns and whole cherry tomatoes.

34 min · Serves 4 · Medium

Method

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Time: Prep 4 min · Cook 30 min · 34 min total
Difficulty: medium

1
Mix the marinade ingredients with the chicken. Set aside for 4 hours. Mix the saffron with the cream.
240 min
2
Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture.
3
Wash the rice and soak for 1 hour. Cook the rice with salt in 5 cups of boiling water. Drain.
60 min
4
Mix the butter and beaten egg yolk and black pepper powder gently into the rice with a fork.
5
Place the rice back on low heat. Cook for 4-5 minutes. Grill the chicken in a medium-hot oven for 8-9 minutes, till tender, basting with the rest of the saffron-cream mixture.
6
Place rice on a platter. Arrange chicken on skewers on top of the rice. Garnish with the peppercorns and whole cherry tomatoes and serve.