- Wash and soak the rice in cold water for 30 mins. Rinse and drain
- Meanwhile heat 2 tbsp of oil in a shallow lidded flameproof casserole or lidded sauté pan.
- Add the chicken in batches and brown all over. Remove and set aside.
- In the same pan melt the butter and add Shemin’s Cassia Cinnamon Bark, zest, pomegranate molasses, Shemin’s Biryani Pilau Spice Blend and raisins, with a splash of water and simmer for 1 minute. Remove from heat. Add the drained rice and mix together with the butter mixture.
- Top with the chicken pieces pushing them into the rice. Add the water and saffron. Wrap the casserole lid in a clean tea towel and cover the pan tucking the ends away from the flame.
- Simmer for 15 minutes or until the water is absorbed by the rice, then turn off the heat and keep the lid on the pan for a further 10 mins. Resist the urge to open the lid!
- Before serving top the rice with the pine nuts, herbs, crispy onions and pomegranate seeds and serve with natural yogurt
This recipe is easy and absolutely, insanely delicious! Can’t really ask for more than that can we.
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