Murgh Pullau

Ingredients
350g basmati rice
4 tablespoons ghee or butter
115g flaked almonds
85g unsalted, shelled pistachios
4-6 chicken breasts, each cut into 4 pieces
2 onions, thinly sliced
2 garlic cloves, crushed
2.5cm piece of fresh ginger, peeled and chopped
6 green cardamom  pods, lightly crushed
4-6 whole cloves
2 bay leaves
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
225ml natural yogurt
125ml boiling water
225ml double cream
2-4 tablespoons chopped fresh mint
225g green seedless grapes, halved if large

Method
1. Cook rice in a pan of slated water until just tender - drain and rinse - set aside.
2. Heat ghee over a medium-high heat - ad the almonds and pistachios and cook for 3 minutes until lightly golden - remove and reserve.
3. Add the chicken to the pan, and cook for 5 minutes until golden - remove and reserve - add onions to the pan and cook for about 10 minutes until golden - stir in the garlic and spices and cook for 3 minutes.
4. Add 2-3 tablespoons of the yogurt and cook, stirring, until all the moisture evaporates - continue adding the rest of the yogurt in the same way.
5. Return the chicken and nuts to the pan and stir to coat - stir in the boiling water, season with salt and pepper, and cook, covered, over a low heat for about 10 minutes until the chicken is cooked through - stir in the cream, mint, and grapes and remove from the heat.
6. Mix with the rice and serve (serves 4-6).

Status
Untried.