How to make it

  • Marinate the chicken in yogurt, turmeric and pepper.
  • Cook rice in the stock till it’s three quarters done. Drain and set aside.
  • Heat half the clarified butter, fry onions. Drain and set aside.
  • Into the same oil add bay leaves, cinnamon, cloves and cardamoms. When the cloves splutter a bit, add turmeric and garlic+chilli paste. Lower heat and fry.
  • Add the chicken and fry till the oil separates. Add coconut cream, saffron and salt to the chicken/lamb. Simmer till the lamb/chicken is tender.
  • Into a large pot layer the rice, lamb/chicken, raisins and almonds. End with a layer of rice and spoon the dissolved saffron allover the rice. Cover and bake for 325F oven for 30 mins.

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