Balti Chicken in Saffron Rice

Ingredients:

(Serves 4)

• 1/4 c / 50gr butter
• 30ml / 2 tbsp corn oil
• 1.2 - 1.3kg chicken, skinned and cut into 8 pieces
• 1 medium onion, chopped
• 5ml/1 tsp crushed garlic
• 2.5 ml / 1-1/2 tsp crushed black peppercorns
• 2.5ml / 1 1/2 tsp crushed cardamom pods
• 2.5ml/1/4 tsp ground cinnamon
• 7.5ml/1 1/2 tsp chilli powder
• 150ml natural (plain) yogurt
• 50g ground almonds
• 1 tsp salt
• 1 tsp saffron threads

• 150ml water
• 150ml single (light) cream
• 2 tbsp chopped fresh coriander leaves (cilantro)

Cooking Methods:

1. Preheat the oven to 180 degrees C/350 degrees F. Melt the butter with the oil in a wok or deep pan. Add the chicken pieces and fry until lightly browned, about 5 minutes. Remove the chicken using slotted spoon, leaving behind the fat.
2. Add the onion to the same pan, and fry over a medium heat. Meanwhile, mix together the next 10 ingerdients in a bowl. When the onions are lightly browned, pour the spice mixture into the pan and stir-fry for about 1 minute.
3. Add the chicken pieces, and continue to fry for a further 2 minutes stirring constantly. Pour in the water and bring to a simmer. Transfer the contents of the pan to a casserole and cover with a lid. Transfer to the oven and cook for 30-35 minutes.
4. Once you are sure that the chicken is cooked right through, remove it from the oven. Trasnfer the mixture to a frying pan and stir in the cream.
5. Reheat gently for about 2 minutes. Garnish with fresh coriander and serve with a fruity pilau or plain boled rice.
   

Saffron Rice - Indian Recipe

Ingredients:

(serves 6)

• 2-1/2 c. basmati rice
• 3 c. water
• 3 green cardamom pods
• 2 cloves
• 1 tsp. salt
• 3 tbsp. semi-skimmed (low-fat) milk
• 1/2 tsp. saffron threads. crushed

Cooking Methods:

1. Wash the rice, put it in a bowl and pour over water to cover. Leave to soak for 20 minutes.
2. drain the basmati rice and put it in a large pan with the measured water. Add the cardamoms, cloves and salt. Stir; then bring to the boil. Lower the heat, cover the pan tighly, and simmer for 5 minutes.
3. Meanwhile, place the milk in a small pan. Add the saffron threads and heat through gently.
4. Pour the saffron milk over the rice and stir. Cover again and continue cooking over a low heat for 5-6 minutes.
5. Remove the pan from the heat without lifting the lid. Leave the rice to stand for about 5 minutes, then fork through just before serving.