200g basmati rice
4 tbsp olive oil
1 onion, chopped finely
1 garlic clove, crushed
½ tsp cumin seeds, crushed
2 cloves
2 cardamoms
1 whole chicken, in eight joints
Pinch of salt
Pinch cumin powder
50g chopped almondsRinse the rice through a sieve several times and drain. Heat some oil in a large pot, add the onions, garlic and cumin seeds, fry for two minutes, until golden, then set aside.Add the rice, cloves and cardamoms to the same pot and cover with cold water to around 2cm above the rice. Boil, reduce the heat to as low as possible, cover and cook for 10 minutes, or until all the water has been absorbed.
Advertisement
Advertisement
Advertisement
For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube.
Advertisement