Saffron Chicken Rice

Ingredients :

2 cups long grain rice

4 tablespoons ghee

1 stick cinnamon, broken

2 tablespoons sultanas

3 cloves

1/2 teaspoon powdered saffron

2 cardamom pods, lightly crushed

3 cups water

2 tablespoons blanched almonds

300 g skinless chicken breast fillet, diced

 

Method :

Fill a heavy-based pan with the rice. Add in half the ghee and stir until the rice grains are well coated with ghee. Add the cinnamon, cloves, saffron, cardamom pods and water. Cover and bring to the boil. Reduce the heat to very low and cook without removing the lid for 20 minutes. Heat the remaining ghee in a frying pan, add the almonds, sultanas and chicken. Cook over moderate heat for about 5 minutes, or until the chicken is cooked through. Season with salt to taste. Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving.