Ya, the briyani rice can go along with the curry chicken I just mentioned a while ago. You can also cook the  rice  mixing with the curry chicken and eat straight away as one dish(dum briyani). The rice turns out very fluffy, fragrant and colorful. Voila!

Ingredients

• 2-3 saffron threads
• 1 tsp hot water( mix with saffron )

• 3 tbsp ghee
• 1 onion,thinly sliced
• 75g almond silvers
• 80g raisins
• 1 stick cinnamon
• 6 cloves
• 6 cardamon pods
• 1/2 tsp tumeric powder
• 400 g uncooked basmatic rice
• 750ml water
• 1 tsp salt

Method

1. Melt the ghee in a large ovenproof pan and fry the onions until golden brown.
2. Remove and set aside.
3. Fry the almonds and raisins together until the almonds turn golden brown
4. Remove and set aside.
5. Fry the cinnamon,cloves,tumeric and cardamon in the ghee for 1 minute. Add rice and stir through the spices over low heat for 3 minutes.
6. Add water,salt and saffron water(mixed earlier),cook for about 15mins(or transfer all to an electric rice cooker and cook until doned. Stir in the onions and almonds and raisins. Serve with the curry chicken and cucumber pickles(in my next post).
7. Or* remove half of the half cooked rice from the ovenproof pan(if not using the electric rice cooker) and spoon in the chicken curry and then cover with the remaining rice.
8. Cover with a lid or foil and bake for another 10 minutes.Garnish with coriander leaves and serve straight away as one dish.Voila!

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