Rice pan with chicken breast Indian style

Ingredients for 2 servings:

• 300 g chicken breast
• 2 onions
• 2 cloves garlic
• 1 Pepper
• 300 ml chicken stock
• 1 pack of saffron
• 1 tbsp Clarified butter, or ghee
• 1 tsp ground ginger
• 1 tsp coriander, ground
• 1 pinch of cardamom, ground
• 1 stalk(s) cinnamon
• 180 g yogurt, Greek
• e.g. salt and pepper
• 175 g basmati or perfumed rice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with a sophisticated spice mix

Dice the poultry, slice the onions, and slice the garlic. Halve the bell peppers lengthwise, deseed, and finely chop. Heat the clarified butter in a saucepan. Lightly fry the onions and garlic, stirring occasionally. Remove half and set aside. Add the diced chicken, all the spices, the yogurt, and the stock to the remaining onions. Bring everything to a boil and simmer uncovered over low heat for 10 minutes. Rinse the rice in a sieve until the water runs clear. Drain well, then stir in the mixture and season with salt and pepper, if desired. Place a damp cloth over the pan and cover. Simmer over very low heat for about 30 minutes. Just before the end of the cooking time, briefly fry the reserved onions again and scatter them over the rice pot. Remove the cinnamon stick and serve.