Indian Style Chicken And Rice

Preparation:

Preparation: Dice the chicken and chop the onion. Pour the saffron into a small bowl and cover with 20 cl of hot water. Blanch the pistachios and toast the almonds. Prepare two tablespoons of oil, the onion, ginger, turmeric and cumin in a pan. Cook for a couple of minutes. Add the meat, salt and keep on the heat for 10 minutes. Rinse the rice and drain it. Heat two tablespoons of oil in a saucepan, add the cinnamon, cloves and rice. Toast for 3 minutes then add a scant glass of salted water. Arrange half of the rice in a baking dish and wet it with half of the saffron water. Then add the diced chicken, a few coriander leaves and the finely chopped parsley. Complete with the rice, wet it with the remaining saffron water and pour around 20 cl of water along the edge of the saucepan. Cover and cook in a preheated oven at 180 degrees for 30 minutes, until the rice is tender and has absorbed all the water. Distribute the rice on the plates, scooping it up with a large risotto spoon. Add the toasted almonds and pistachios and sprinkle with the chopped parsley.