Ingredients:
- 1kg chicken cut into large cubes
- 250g basmati rice
- 100g natural yoghurt
- 3 medium tomatoes, cut into thin wedges
- Refined oil
- 3 medium onions, thinly sliced
- 3 tbsp fresh ginger, minced
- 1 tbsp garlic, minced
- 10 cloves
- 5-6 green cardamom pods plus 8 to cook rice
- 4-5 cinnamon quills
- 1 tablespoon dried red chilli powder
- ½ tbsp turmeric
- ½ tbsp paprika
- 5 bay leaves
- 1 tbsp coriander powder
- 2 heaped tsp cumin powder
- 2 tsp cumin seeds
- Salt to taste
- 8 -10 black peppercorns, ground
- 2-3 black cardamom pods
- 3 long green chillies, whole, plus 1 finely sliced
- 1 bunch coriander, chopped
- 1 bunch mint, chopped
- 1 tbsp saffron, soaked briefly in milk
- 25gms each of almonds,Cashew nuts and Raisins
- Fry onions in a little refined oil until golden brown and translucent.
- Add chicken and stir for a few minutes.
- Add ginger and garlic.
- Add yoghurt and all dried spices except saffron, mixing well to combine.
- Add 1 cup water, green chillies and salt.
- Cover and simmer for 45 minutes.
- Soak rice for half an hour, drain and cook in boiling water with extra green cardamom pods. Drain when cooked and split into two lots.
- Add saffron to one half of the rice and stir through to distribute saffron evenly.
- Combine tomatoes, mint, coriander, and sliced green chilli.
- Add 1/3 of the tomato mixture to the chicken mixture.
- Cover and cook for a further 5 to 10 minutes.
- On a large serving platter, spoon out ½ the plain rice and top with the chicken curry.
- Spoon over ½ the saffron rice and sprinkle with half the remaining mint and green chilli mixture.
- Add a layer of the plain rice, saffron rice.
- Top with remaining tomato, mint and green chilli mixture, then sprinkle over almonds, cashews and raisins.
