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Instructions |
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Chop the onion and fry in oil with the garlic Slice the chicken into strips and fry gently with the onion and garlic
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Add the spices (except the saffron) and a knob of butter let it melt then add the rice
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Cover with boiling water, the saffron and the stock cube bring to the boil and gently simmer with a lid on
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Once stock is absorbed stir well and serve with coriander leaves sprinkled on top
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Originally Submitted
3/23/2007
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