This is not a simple chicken and rice dish, it is actually very flavourful and very filling. It is very simple to put together and serves very well.  Any sort of Indian rice works, it can be substituted with Jasmine rice or what ever sort of rice you prefer to use.  Just make sure to use the correct amount of water for the rice, other wise it will end up being soggy and mushy.

  

  

BASMATI RICE with CHICKEN, SAFFRON & SPICES

Ingredients
         For the Rice

• 2 cups of Basmati rice
• 4 tablespoons of canola oil
• 4 pods of cardamom – broken exposing the seeds
• 2 cinnamon sticks
• 4 cups of chicken stock + 2 tablespoons of boiling water
• 1 1/2 teaspoons salt
• 3/4 teaspoon crumbled saffron threads
• 1 cup slivered almonds – toasted

         For the Chicken

• 1 5lb large chicken or 2 small 2-3lb chicken
• 5 cloves
• 2 cinnamon sticks
• 8-10 cups of water

Preparation

Chicken
Place chicken in large cooking pot, add in water, cloves, cinnamon sticks and bring to a boil until chicken tender and easily comes of the bone. Cook for about 1.5 hours.

Remove cooked chicken from pot leave a side and let cool, making it easy for deboning. Strain 4 cups of the chicken water through a sieve – will be used in making the rice. Debone the chicken meat from the chicken bones breaking it into small pieces and set aside.

Basmati Rice
Soften saffron in hot water (2 tablespoons) in a small bowl.

In larger cooking pot over medium-high heat up the oil, add rice saute, stirring, until fragrant, about 2 minutes.

Add water 4, saffron mixture, cardamom pods, cinnamon sticks and 1 1/2 teaspoons salt, and bring to a simmer. Reduce heat to low and cook, covered, until water is absorbed and rice is tender, 18 to 20 minutes. Let rice stand, covered, off heat 5 minutes.

Remove cinnamon sticks and cardamom pods.  Fluff rice with a fork and mix in the toasted almonds, add in the deboned chicken meat and mix gently. 

Plate & Serve warm.

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Tags: Almonds, basmati rice, chicken, saffron, Spices