Chicken Tikka Biryani Barbeque Chicken Rice Ingredients: 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.