Saffron scented chicken pilaf

Ingredients

500 gms Chicken Breast (cut in cubes)

200 gms Yoghurt

1/2 Lemon juice

1/4 tsp Cinnamon powder

1 ltr Chicken Stock (optional), if not available, then water or vegetable stock can be used

15 gms Unsalted Butter

3 tbsp Oil

500 gms Basmati Rice

4 Cardamom pods; crushed

Zest and juice of 1 Lemon

50 gms of Cashew

50 gms of flaked Almonds

25 gms Pine Nuts

4 tbsp Pistachios (shelled; optional)

1 bunch fresh Parsley (chopped)

Method

Marinate the chicken pieces in yoghurt,lemon juice and cinnamon powder for about an hour. Soak the saffron threads in the chicken stock or water. Over medium heat, in a large pan, melt the butter along with 1 tbsp oil and add the rice, stirring it to coat until glossy. Pour in the chicken stock, add cardamom pods, lemon juice and zest and bring the pan to the boil. Then put the lid and turn the heat down. Let it cook for 10-15 mins, till the rice absorbs the liquid thoroughly.

In another pan, fry the marinated chicken till it cooks nicely.

After the rice is cooked well, turn off the heat. On another pan, over medium heat, toast all nuts except the pistachios, and then add to the pilaf. Stir the whole pilaf with the chicken, chopped parsley and toasted nuts, smoothly. Sprinkle the remaining chopped parsley and pistachios together.