Arabic cuisine

Chicken Saffron Biryani

3 tablespoons corn oil
1/2 teaspoon cardamom, ground
1/2 teaspoon black pepper, ground
1/2 teaspoon paprika
1/2 teaspoon turmeric
1 teaspoon cumin, ground
2 teaspoon salt
2 medium onion, finely diced
5-6 cloves garlic, minced
1 tablespoon ginger, diced
3 medium tomatoes, peeled and diced
1/2 cup yoghurt
2 bay leaves
1 stick cinnamon
3-4 pieces chicken breast fillet, cubed
2 tablespoons mint, chopped
1/2 cup coriander, chopped

rice mixture:

1/4 cup rose water
1 teaspoon saffron
3 cups basmati rice
3 tablespoons ghee
1/4 cup almonds, halved
1/4 cup raisins
1 medium onion, diced
1/2 teaspoon ginger, minced
4-6 pieces cardamom, whole
3-4 pieces cloves, whole
1 stick cinnamon
1 1/2 teaspoons salt
4 cups chicken stock

1. In a medium pan, heat the oil, add the cardamom, black pepper, paprika, turmeric, cumin and salt. Mix on medium heat until the you can smell the aromas. add the onion, garlic and ginger. Mix until the onions are golden.

2. Add the tomatoes, yoghurt, bay leaves, cinnamon. Cover and leave for 5 mins on low heat. Add the chicken, mint, coriander and mix well. Add about 1/2 cup water, cover and leave for 20-25 mins on low heat.

3. Rice mixture: wash the rice and soak in salted water for 15 mins. Soak the saffron in rose water and set aside.

4. In amedium pan, heat the ghee. Add the raisins and cook until golden. Remove and add the alomnds until golden. Remove and set aside.

5. In the same pan, add the onions and garlic and cook unitl golden. Add cardamom, cloves, cinnamon and salt. Drain the rice and add, mix until slightly cooked. Add the saffron with the rose water and chicken stock. Mix well then add the chicken mixture. Mix, cover and let cook o low heat for 25-30 mins until rice is tender.

6. Serve hot sprinkled with raisins and almonds.