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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.
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