A fragrant, aromatic and satisfying meal.
Ingredients
- 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
Method
- 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’.
Notes
Arun's tips: Try replacing the chicken breast with Tiger or King prawns for a fishy treat!
