Indian Rice and Chicken

INGREDIENTS

- 250 G Basmati Rice

- 400 G Chicken Breast

- 1 onion

- 1 piece of cinnamon

- 1 Spoon Peeled Pistachios And Almonds

- 2 Pinches Saffron

- 6 Cardamom Grains

- 2 Cloves

- 2 Pinches Grated Ginger

- 1 Pinch Turmeric And Cumin Powder

- 2 sprigs of fresh coriander

- 4 Spoons Olive Oil

- Chopped parsley

- Salt

PREPARATION

Dice the chicken and chop the onion.

Pour the saffron into a small bowl and cover with 20 cl of hot water.

Blanch the pistachios and toast the almonds.

Prepare two tablespoons of oil, the onion, ginger, turmeric and cumin in a pan.

Cook for a couple of minutes.

Add the meat, add salt and keep on the fire for 10 minutes.

Rinse the rice and drain it.

Heat two tablespoons of oil in a saucepan, add the cinnamon, cloves and rice.

Toast for 3 minutes then add a small glass of salted water.

Arrange half the rice in a baking dish and wet it with half of the saffron water.

Then add the diced chicken, a few leaves of coriander and the finely chopped parsley.

Complete with the rice, wet it with the remaining saffron water and pour about 20 cl of water along the edge of the saucepan.

Cover and bake in a preheated oven at 180 degrees for 30 minutes, until the rice is tender and has absorbed all the water.

Spread the rice on the plates by taking it with a large risotto spoon.

Add the toasted almonds and pistachios and sprinkle with chopped parsley.