Sit back and inhale! This dish is one to be savoured slowly while allowing your senses to separate and identify each aroma and flavour. I normally serve it with a light yoghurt raita and a light vegetarian korma so that the scents do not run rampant. To prepare this dish, you will need a strong, heavy-based pan where the rice can be sautéed and cooked slowly.

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Basmati rice with spiced chicken and yoghurt Recipe
Sit back and inhale! This dish is one to be savoured slowly while allowing your senses to separate and
identify each aroma and flavour. I normally serve it with a light yoghurt raita and a light vegetarian korma so
that the scents do not run rampant. To prepare this dish, you will need a strong, heavy-based pan where the
rice can be sautéed and cooked slowly.
Ingredients :
600 g (11/4 lbs) boneless chicken fillets, fat trimmed, sliced into bite-sized chunks
1/2 teaspoon salt
1/2 tablespoon fresh lime juice
3 tablespoons ghee or butter
2 medium onions, finely sliced
400 g (2 cups) uncooked basmati rice, washed and drained, then dried on paper towels
5 whole cloves
1 stick cinnamon (8 cm/ 31/4 in), broken into pieces
5 cardamom pods
1 tablespoon minced garlic
1 tablespoon fresh ginger juice (pressed from grated fresh ginger)
1 tablespoon Amah’s Curry Powder
1/2 tablespoon garam masala
1 tablespoon ground pomegranate seeds
1½ cups (375 ml) Chicken Stock
3 tablespoons plain yoghurt
4–5 saffron threads, soaked in 2 tablespoons warm milk
11/2 teaspoons salt
1/2 teaspoon ground white pepper
1/4 teaspoon rose water (optional)
Sprigs of coriander leaves (cilantro), to garnish
Saffron threads, to garnish (optional)
Method :
1. Prepare the Chicken Stock and Amah’s Curry Powder.
2. In a bowl, combine the chicken pieces with the salt and lime juice and mix well, then marinate for 10 minutes. Rinse the chicken and
drain.
3. Heat 1 tablespoon of the ghee or butter in a large skillet and sauté half of the onion slices over medium heat until golden brown, 1-2
minutes. Add the rice and half of each of the spices and stir until fragrant, 1-2 minutes. Remove from the heat and cool.
4. Heat the remaining ghee or butter in a large heavy-based saucepan and sauté the remaining onion slices over medium heat until
golden brown, 1-2 minutes. Add the garlic and ginger juice and sauté for 30 seconds, then stir in the remaining spices and mix until
fragrant. Add the chicken pieces, Amah’s Curry Powder, garam masala, ground pomegranate seeds, mix well and cook for 1-2
minutes. Remove from the heat.
5. In a bowl, combine the Chicken Stock, yoghurt, saffron and milk, mix well and season with the salt and pepper.
6. Layer the spiced rice and a layer of the chicken in the bottom of a rice cooker. Continue placing more layers of rice and chicken until
they have been used up. Slowly pour in the Chicken Stock mixture until it is about 5 cm (2 in) above the level of the rice or chicken,
then gently stir in the rose water (if using). Cover and cook as you would normal rice.
7. If using a pot to cook the rice, lay the ingredients in the pot in the same manner and cover tightly. Cook over medium heat for about 10
minutes until all the liquid has evaporated, then reduce the heat to low and simmer for 5 more minutes. Remove from the heat. Spoon
the spiced chicken rice onto individual serving plates, garnish with coriander leaves and saffron if desired, and serve immediately.
SERVES : 6
PREPARATION TIME : 45 mins
COOKING TIME : 30 mins
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