A fragrant, aromatic and satisfying meal.


  • 1 purée
  • 200 g fresh tomatoes
  • 50 g fresh, root ginger (un-peeled)
  • 6 fat cloves garlic
  • 2 tsp turmeric
  • 1 tsp cumin, ground
  • splash of sunflower oil
  • 2 squeezy sauce
  • 4 tblsp purée (see above)
  • 4 tblsp natural yoghurt
  • 0.5 lemon, juice
  • pinch of salt, sugar and pepper (to taste)
  • 1 tsp sunflower oil
  • 3 rice
  • 250 g green saffron’s aged basmati rice
  • 500 ml cold water
  • pinch of saffron
  • 1 small handful dried rose petals
  • pinch of salt
  • 1 tblsp black mustard seeds
  • 1 tsp black pepper (freshly ground)
  • 1 lemon, juice and zest
  • 4 tblsp sunflower oil
  • 4 chicken
  • 800 g chicken meat or 6 chicken breasts (chopped into bite-size pieces)
  • 300 ml sunflower oil
  • 100 ml white wine vinegar
  • 3 tsp green saffron’s garam masala
  • 1 tblsp squeezy sauce
  • 1 tblsp sunflower oil


  • Purée:
  • Turn on your oven to 180°C, Gas Mark 4.
  • Pop the tomatoes, ginger and garlic onto a roasting tray with a little oil, roll them about and pop into the oven.
  • Roast for about 30mins or until they’re good and soft, but not too coloured.
  • Take out of the oven, pop into a food processor and blitz into a pulpy paste.
  • Pour the pulp into a sieve and, using the back of a metal spoon, push through the sieve into a bowl.
  • Sprinkle the turmeric and cumin into the bowl. Stir to combine and set aside.
  • When cool, pop into the fridge until you’re ready for it.
  • Squeezy Sauce:
  • Simply place all the Squeezy Sauce ingredients in a bowl and mix thoroughly to combine all the flavours.
  • Set aside until later.
  • Rice:
  • Rinse the rice and pop into a saucepan.
  • Add the 500ml cold water, salt and saffron.
  • Bring to the boil. As soon as the water boils, turn the heat down, half cover with a lid and simmer until all the water has been absorbed.
  • Sprinkle the rose petals into the pan and carefully stir through with a fork. Then, pour the rice onto a deep baking tray.
  • Meanwhile, in a separate pan heat the oil, add the pepper, mustard seeds and allow to crackle for about 30 seconds, then pour over the rice, oil, spices, the lot.
  • Sprinkle the lemon juice over all the rice and, again, carefully combine all the flavours with your fork, trying not to break too many grains of rice.
  • Chicken:
  • In a bowl, add the chicken, oil, vinegar, Garam Masala and allow to marinate for about half an hour.
  • Then, heat a heavy bottomed sauté or frying pan and fry the chicken in batches, to get a little nutty brown colour.
  • Once cooked, pop into a bowl and immediately add 3 tblsp of the marinade and the 1 tablespoon of Squeezy Sauce to the hot chicken and stir thoroughly, but gently.
  • Allow to cool.
  • Now you’ve done the hard work it’s time to put it all together:
  • Take your favourite, or a large serving platter. Spoon the rice onto the platter, dot the chicken and its marinade on top of the rice, drizzle with the Squeezy Sauce, then finish off with a good scattering of fresh coriander and enjoy!
  • Serving suggestion:
  • Serve with a good cold, ice cold beer, Chablis or one of the Green Saffron ‘Summer Spiced Cordials’.


Arun's tips: Try replacing the chicken breast with Tiger or King prawns for a fishy treat!

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