Chicken Pulao

8 oz Basmati rice

1 lb boneless chicken pieces - cut into 1" bites

2 medium onions - sliced

2 green chillies - chopped and seeded

4 cardamoms

4 cloves

2 cinnamon sticks

1 teaspoon ground coriander (roasted)

1 teaspoon ground cumin (roasted)

1 teaspoon ground fennel (roasted)

1 teaspoon ginger paste

1 teaspoon garlic paste

2 tablespoons corn oil

2 oz butter

1 teaspoon salt

1/2 teaspoon saffron OR yellow food colouring

1. Heat butter and oil in pan. Add cinnamon, cardamom, cloves and onions, frying gently until lightly golden (not brown). Remove ½ onions for decoration.
2. Mix chicken pieces in coriander, cumin, fennel and salt.
3. Add chillies, ginger, garlic and chicken to onions and cook for approx. 10 minutes, until about 1 tablespoon of liquid is left in the pan.
4. Soak rice in plenty of water for at least 10 minutes.
5. Cook rice with food colouring (if used) for 3 minutes until "gritty", then strain.
6. Add rice to chicken (with saffron steeped in 1 tablespoon hot water, if used). Mix thoroughly, then garnish with remaining onions. Serve with vegetable curry.