1.5 litres of chicken stock (store-bought or homemade)
3 tbsp of natural yoghurt
1 fresh lemon
1 tsp of saffron
1 tsp of salt (use less if you think stock will be salty enough)
1/2 tsp of black pepper
1 tsp of cayenne pepper
1 tsp of cumin seeds
1/2 tsp of ground cumin
1 tsp of fennel seeds
1/4 tsp of ground cinnamon
Pinch of ground cloves
2 black cardamom pods
4 green cardamom pods
1/2 cup white basmati rice
1 tbsp of butter or olive oil
Creamy Saffron Chicken Broth
An different take on a classic dish.
Dice the chicken into small cubes (1cm x 1cm) and fry in butter until browned. Then set aside.
Dice the white onions and carrots into small pieces and set aside.
In a mortar and pestle, add a large pinch of saffron and all of the spices listed in the ingredients (salt, pepper, cumin seeds, ground cumin, cayenne pepper, fennel seeds, ground cinnamon, ground cloves, black and green cardamom pods). Give them a light grind together making sure the cardamom pods have been opened slightly. Leave this to the side, you will be adding this spice mixture later.
Add a generous knob of butter to your pot, then add the onions and carrots.
Keep stirring the onions and carrots until the onions start to brown and soften.
Next, add the spice mixture you created earlier and keep stirring for another 2-3 minutes. Add a dash of water to the pot to prevent the spices from sticking or burning to the bottom of the pot.
After 2-3 minutes of stirring, add your pre-cooked chicken to the pot and stir around.
Add the 1.5 litres of chicken stock to the pot. (Add whatever chicken stock you usually cook with. Store-bought chicken stock or stock cubes are fine. Just make sure you make 1.5 litres of stock).
Now add in 1/2 cup of white basmati rice and stir.
Keep the pot on medium heat and let simmer for 30 minutes with the lid partially covering the pot, stirring every 10 minutes. The liquid will begin to reduce after a while as the liquid starts to evaporate. This is good, as it intensifies the flavours.
Once cooked to your liking, remove the pot from the heat and stir in the natural yoghurt until it is fully distributed. Begin to dish up in soup bowls.
Garnish with fresh cilantro (coriander) and a squeeze of lemon juice.