SAFFRON CHICKEN PULLAO

INGREDIENTS:

Long-grain white rice 2 cups

Ghee 4 tbsp

Saffron (powdered) 1/2tsp

Cinnamon stick 1 (broken)

Cloves 3

Cardamoms 2 (lightly crushed)

Sultanas 2 tbsp

Almonds 2 tbsp (blanched)

Chicken breast (skinless) 4 pieces (diced)

METHOD:

In a pan with heavy base stir the rice in half the ghee until the grams are well coated. Add saffron and spices and pour in 3 cups of cold water .Cover and bring to the boil, then reduce heat to the lowest point and cook without removing the lid for 20 minutes. Cook the sultanas, almonds and diced chicken in the remaining ghee. Stir into the rice and let it sit for 5 minutes before serving.