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Chicken Pallao

4 servings

Ingredients

1/2 cup butter or canola oil
1 teaspoon cumin seeds
1 medium red onion, chopped
1/2 tablespoon chopped ginger
1 tablespoon chopped fresh garlic
4 cloves
1 small cinnamon stick
8 crushed cardamom pods
2 bay leaves
8 peppercorns
1 boneless breast of chicken, cut into bite-sized pieces
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 cup yogurt
2 cups basmati rice, washed and drained
4 cups water
salt to taste
large pinch of saffron, soaked in 1/2 cup boiling hot water

Method

Heat the butter or oil in a large saucepan. Add the cumin seeds, and when they sizzle add the onion, ginger and garlic. Stir-fry for a few minutes until golden. Add the cloves, cinnamon stick, cardamom, bay leaves and peppercorns. Stir-fry for one minute then add the chicken and stir-fry a few minutes more. Add the turmeric, cumin and coriander and stir-fry a little longer.

Add the yogurt, quickly stirring into the chicken mixture, and cook for about 1 minute. Add the rice, stir-fry for a minute, then add the water and salt. Stir, bring to a boil, then cover and reduce the heat to low and cook for 10 minutes. Pour the saffron and the water in which it was soaking over the rice. Cover again and continue to cook on low for 5 more minutes. Serve.