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Wash rice and put in a small saucepan with all above ingredients.
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Bring it to a boil on high heat, then cover and simmer gently until
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all the water is absorbed. The grains should be tender but firm. Set
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aside uncovered. Heat oil in a large saucepan (medium heat), add
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onions and fry till golden around the edges, add garlic and ginger.
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All at once add all the spices and fry one minute longer. Add all
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other ingredients except saffron. Add salt to taste. Cover and cook
|
on low heat till chicken is tender, stirring occasionally (about 1/2
|
hour). There should be very little liquid remaining in the pan.
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(During cooking a little water may be added if necessary to avoid
|
sticking). Add half the prepared rice, spreading it evenly over the
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mixture, drizzle one tbsp of oil over it and add the saffron mixed
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into two tsp of milk. Cover with remaining rice, cover and cook on
|
very low heat for ten minutes. Serve accompanied with whipped,
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lightly sweetened yogurt. The chicken could be substituted with 1/2
|
pound of mixed vegetables.
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