1 lb white basmati rice
2 tablespoons oil
2 onions, peeled and diced
4 garlic cloves, peeled and crushed
1 inch fresh gingerroot, peeled and finely diced
2 teaspoons cumin seeds
1 1/2 lbs boneless chicken or 1 1/2 lbs boneless chicken breasts, cubed
1 teaspoon saffron strand
1/2 pint boiling water
6 cardamom pods, bruised
4 tablespoons chopped fresh mint
2 teaspoons garam masala
1 cinnamon stick
8 ounces skinned and chopped tomatoes or
8 ounces tinned chopped tomatoes
2 ounces sultanas salt pepper
2 ounces blanched almonds, toasted
1 Rinse the basmati rice several times in cold water and drain in a colander – leave to dry.
2 Heat half of the oil (1 tablespoon) in a large pan and add half of the onion (1 onion), the garlic, ginger and cumin seeds. Fry them over a gentle heat for about 5 minutes.
3 Add the chicken pieces and brown them – turning them regularly to achieve a good colour all over.
4 Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 to 30 minutes, until the chicken is tender.
5 Transfer all the contents to a bowl and rinse out the pan.
6 Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 to 3 minutes until the rice is opaque.
7 Add the chicken mixture, tomatoes and sultanas – then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients.
8 Add sufficient boiling water to come about 3/4″ above the rice mixture. Cover with a tight fitting lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed.
9 Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.