- 2½ cups basmati rice, washed until water ran clear then drained
- 3½ cups water
- 3 Tbsps. ghee
- 1 medium onion, sliced
- 2 cloves garlic, crushed
- 1 tsp grated ginger
- 500 g boneless chicken breast, cubed
- 2 cubes Chicken Stock Bouillon Cubes
- 2 medium tomatoes, peeled and pureed
- 1 tsp lemon juice
- 2 Tbsps. tomato paste
- ½ cup yoghurt
- ½ tsp ground turmeric
- 1½ Tbsps. garam massala
- 2 Tbsps. coriander leaves, chopped
- 2 Tbsps. fresh mint, chopped
- Pinch of saffron filaments
Soak the saffron in ¼ cup water.
Place the water for the rice in a medium saucepan and bring to a boil.
Add the rice and stir, bringing it to a boil, then cover and simmer for 15 minutes or until rice is fully cooked.
Remove rice from saucepan and spread evenly over a large platter and set aside to cool slightly.
While the rice is cooking, heat the ghee in a large sauce pan.
Stir in the onion and cook for 3-4 minutes, stirring, until onion is golden brown.
Stir in the garlic and the grated ginger and stir for 30 seconds.
Stir in the chicken and stir until chicken is no longer pink.
Add the tomato puree, yogurt, tomato paste, lemon juice, bouillon cubes and spices.
Mix all the ingredients together and bring to a boil.
Let it simmer for 10 minutes then set aside.
In a medium pot, add a layer of ½ the prepared rice, then layer the chicken mixture, with the chopped coriander and mint sprinkled over it, and topped with a layer of the remaining rice.
Pour the saffron water evenly on top of the rice, then cover the pot and cook over low heat for 25-30 minutes.