Murgh Tikka Pulao (Barbecued chicken pulao)

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“Aamazingly gorgeous!”
READY IN:
34mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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