Ingredient
200g chicken thighs
200ml yoghurt
1 tbsp cumin powder
1 tbsp coriander powder
¼ tsp tumeric powder
1 tsp chilli powder
2 tomatoes
Pinch of saffron
¼ cup milk
1 piece fresh mace
¼ bunch fresh coriander
1 cinnamon quill
2 star anise
4 cardamom pods
2 cloves
1 fresh bay leaf
Pepper and salt
2 onions, finely sliced
60ml oil
200g Basmati rice
2 tbsp pistachio nuts – blanched green
Method
Chef: Gary Mehigan
1. Soak the basmati rice for ½ hour and drain. Place into boiling salted water with a splash of oil and cook for 5 approx until half done. The rice should break but be still firm and chalky.
2. Drain and reserve.
3. Fry the onions until golden, remove half, and add the dry spices to the pot. Cook for a couple of minutes and add the fresh chopped tomatoes.
4. Add the chicken pieces and yoghurt.
5. Layer the part boiled rice on top, sprinkle with remaining onions and pistachios. Infuse the saffron and warm milk and pour over the rice.
6. Cover with a tight fitting lid and place in a moderate oven for 30 minutes.
7. Serve with warm naan or paratha bread and yoghurt with fresh mint.
* This information was sourced from '9am with David and Kim'
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