INGREDIENTS:
In a pot melt 30g butter,
chop in 2onion,
add in 2 heap tsp freshly minced garlic,
cook onions till soft,
add in 1 chicken cut into pieces,
2Tbs tomato purée,
METHOD:
cook really well On medium high heat till chicken has browned nicely, remove chicken from pot leave aside till needed
In same pot melt small nob of butter chop in 3 tomatoes, grate in 3 carrots, add in 1/2tsp nutmeg, 1/2tsp cinnamon powder, 1tsp chilli flakes, 1/2tsp garam masala, 1/2tsp zattar, 1/2tsp cumin powder, 1tsp crushed coriander seeds, 1/2tsp cardamom powder, salt black pepper to taste, big pinch saffron, cook this for about 10 to 15min
Add into above 2 & 1/2cups rice fill pot with water just till it covers rice, bring to boil once water reduces cover cook on low till rice is cooked through, taste add salt if you need at this stage
while rice cooking in frypan melt 1Tbs butter add in 1/2cup each of cashews & raisins, toast lightly in butter few minutes leave aside, preheat oven to 175deg layer cooked rice onto oven proof dish (a round steel tray is quite good) take chicken place it all over the rice, scatter raisins/cashews all over cover with foil heat up in oven till piping hot.
I served with a salad of lettuce, cucumber tomatoes onion, with lemon juice salt & cumin powder bit of olive oil drizzled over.
