Serves 4

Ingredients for the rice:

  • 1 tablespoon butter

  • ½ tablespoon oil

  • 1 small brown onion, diced

  • 2 pinches saffron threads (1 for the recipe, 1 for garnishing)

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon ground cardamom

  • 1/2 teaspoon ground cumin

  • 3 tablespoons orange zest & coriander seed chilli jam

  • 1/4 cup pistachios, chopped

  • 1 cup basmati rice, washed 5 times until clean

  • 2 cups vegetable / chicken stock

  • Salt

  • Pomegranate

Ingredients for the chicken:

  • 8 chicken drumsticks

  • 2 tablespoons orange zest & coriander seed chilli jam

  • 2 tablespoons lemon juice

  • ½ teaspoon chilli powder

  • 1 teaspoon salt

  • 1 tablespoon oil

Method:

  1. Mix all ingredients for chicken and marinate the drumsticks, for 30 minutes.

  2. In an oven proof dish, heat oil, add drumsticks, cook until golden all around. Remove, keep aside.

  3. Add butter to the oven proof dish and add in the diced onion with a pinch of salt, frying until golden.

  4. Add the cinnamon, cardamom, cumin, half of the pistachios, orange chilli jam into the onion mixture to sauté.

  5. Follow with the rice, stock, and a pinch of saffron thread, bring to boil, stir gently, arrange drumsticks on top, cook covered in pre heated oven at 180C for 20 minutes until the rice is soft and fluffy and chicken is fully cooked.

  6. Serve, garnished with pistachios, pomegranate and a few strands of saffron.

Variation for veg:

Add chickpeas plus any other vegetables of your choice to the rice. Alternatively marinade some paneer, halloumi or aubergines in the same ingredients as the chicken drumsticks and cook on a griddle pan on a high heat.