This is delicious. I used Jalna Genuine Leben European Style Yoghurt for the marinade and about 8 cardamom seeds instead of pods because that is all I could find. The rice turned out perfectly and the toasted nuts were delicious. The dish looks amazing with yellow rice and contrasting green parsley and pistachios over the top. I'll definitely be making this again.
2 chicken breasts, diced
100g natural yogurt
1 teaspoon ground cinnamon
saffron
4 cups chicken stock
1 tablespoon butter
1/2 tablespoon olive oil
500g Basmati rice
1 lemon, zest and juice
3-4 cardamom pods
cashews
pine nuts
flaked almonds
1 tablespoon olive oil, extra
1/2 cup flat leaf parsley, chopped
slivered pistachios
Marinate chicken breast in yogurt and cinnamon in the refrigerator for a few hours.Stir saffron into chicken stock and set aside.Add butter and oil to a large pan. Add rice and stir until coated.
Add stock/saffron and the zest and juice of 1 lemon. Add cardamom pods and stir well.
Cover and allow to simmer for 10-15 minutes until the liquid is absorbed and the rice is cooked.
Toast cashews, pine nuts and almonds in a dry frypan until they are golden, set aside.
Take chicken out of marinade and place on a paper towel to absorb some of the marinade.
Add oil to frypan and fry chicken until golden.
Fluff up rice with a fork, grains should be separated.
Add chicken and most of the toasted nuts to the rice and toss with two forks.
Sprinkle the remaining toasted buts, parsley and pistachios over the top and serve.
Serves 6-8
Source: Nigella Lawson
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