toasted flaked almonds and fresh coriander
sprigs, to garnish
natural yoghurt, to serve
oven to 190C / 375F / Gas 5. Remove the seeds from half the cardamom
pods and grind them finely, using a pestle and mortar. Set them aside.
Bring a pan of water to the boil and add the rice, salt, whole cardamom
pods, cloves and cinnamon stick. Boil for 2 minutes, then drain, leaving
the whole spices in the rice.
Heat the oil
in a frying pan and fry the onions for 8 minutes, until softened and
browned. Add the chicken and the ground spices, including the ground
cardamom seeds. Mix well, then add the garlic, ginger and lemon juice.
Stir-fry for 5 minutes.
chicken mixture to a casserole and arrange the tomatoes on top. Sprinkle
on the fresh coriander, spoon the yoghurt evenly on top and cover with
the drained rice.
saffron milk over the rice and pour the water. Cover tightly and bake
for 1 hour. Transfer to a warmed serving platter and remove the whole
spices from the rice. Garnish with toasted almonds and fresh coriander
sprigs and serve with the natural yoghurt.
Note - Easy to make and very tasty, this
is the ideal dish for a family supper.