You Will Need:
* 3 1?8 cups (1 2?3 pints) Basmati Rice
* 5 ¾ cups (2 7?8 pints) water
* 2 strands of Saffron
* 1 stick of cinnamon
* 4 Tbsp ghee
* ½ Tbsp garlic and ginger paste
* 1 tsp garam masala
* 1 onion , thinly sliced
* 3 cloves
* 2 Tbsp yoghurt
* 1 pinch of chilli powder
* 3 chicken breasts , skinned and cut into cubes
* 2 cardamoms , pods should be crushed
* 1 Tbsp sultanas
* 1 Tbsp blanched almonds
* 1 tsp salt
* 1 Large Saucepan
* 1 Frying Pan
* 2 large spoons for stirring


Step 1:
Wash Rice
Wash the rice until the water runs clear and then drain and set aside.

Step 2:
Heat Ghee and Add Spices
Heat half of the ghee in a large saucepan and fry the onion until it has turned golden. Now add the cinnamon, cloves, cardamom pods.

Step 3:
Mix Together
Now add the rice and ginger and garlic paste to the onion and ghee mixture and stir until the rice grains are well coated with ghee.

Step 4:
Add Water
Now add the water.

Step 5:
Bring To Boil
Cover and bring to the boil, then reduce the heat to a very low flame and cook whilst covered for 20 minutes

Step 6:
Cook Paste
Heat the remaining ghee in a separate frying pan, add the sultanas, almonds, salt and also add the yogurt, stirring often. Let the paste cook until it starts to split and release oil/ the melted ghee separates slightly from the yogurt.

Step 7:
Add Chicken
Now add the chicken pieces, the garam masala and chili powder to the frying pan and cook over a medium heat for about 5 minutes, or until the chicken is cooked through

Step 8:
Stir and Serve
Stir the chicken mixture into the rice and leave to stand for 5 minutes before serving

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