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09 January 2013,01:54 by

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This rice dish acquires its delicious taste not only from the spices but also from the richly flavoured meat stock.
Serves :

Preparation Method :

  • Wash the rice under cold running water until the water runs clear.
  • Drain the rice well and set aside.
  • In a large pan, cook the cubed chicken or lamb in the measured water with the cardamom pods, peppercorns, cloves, onion, and salt, until the meat is cooked.
  • Remove the meat with a slotted spoon and keep warm. Strain the stock if you wish, and return to the pan.
  • Add the rice, saffron, garlic, ginger, and cinnamon to the stock and bring the contents to boil.
  • Quickly add the meat and stir well. Bring back to boil, reduce the heat, and cover. Cook covered for about 15 - 20 minutes.
  • Remove the pan from the heat and leave to stand for 5 minutes.
  • Garnish with sultanas and sautéed blanched almonds and serve.


  • 450 grams basmati rice
  • 900 grams boned chicken pieces, or lean lamb, cubed
  • 600 ml water
  • 4 green cardamom pods
  • 2 black cardamom pods
  • 10 black peppercorns
  • 4 cloves
  • 1 medium onion, sliced
  • 8-10 saffron strands
  • 2 garlic cloves, crushed
  • 2 inch piece fresh root ginger
  •  2 inch piece cinnamon stick
  • Salt
  • 175 grams sultanas (golden raisins) and sautéed blanched almonds, to garnish

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