Saffron Chicken Pulao

INGREDIENTS:


2 cups long-grain white rice
4 tablespoons ghee
1/2 teaspoon powdered saffron
1 cinnamon stick, broken
3 cloves
2 cardamoms, lightly crushed
2 tablespoons golden raisins
2 tablespoons blanched almonds
10 oz skinless chicken breast, diced


Method


1 In a pan, with a heavy base, stir the rice in half the ghee until the grains are well coated. Add saffron and spices and pour in 3 cups cold water. Cover and bring to the boil, then reduce heat to lowest point and cook without removing the lid for 20 minutes.

2 Cook the golden raisins, almonds and diced chicken in the remaining ghee. Stir into the rice and let sit for 5 minutes before serving.