Wednesday, May 27, 2009

Chicken Tikka Biryani Rice

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
* 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 softly 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 organize chicken on skewers on top of the rice
* Then garnish with the peppercorns and whole cherry tomatoes and serve.

1 comment:

  1. My advice for you is to add videos on your blog.
    This will make things easy to understand, means videos will represent practical tough that how each and everything is carried out.