Chicken pilau

Simpler to make than biryiani, and a variation of pilau rice, Chicken Pilau is a tasty dish with origins in Southern India.

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1 teaspoon saffron threads
2 tablespoons fresh lemon juice
500 g chicken thigh fillets, cut into 2 cm cubes
4 teaspoons garam masala
2 cloves garlic, crushed
1/2 teaspoon ground ginger
21/2 cups (625 ml) plain yoghurt
4 medium onions, sliced
2 cups (375 g) long grain rice
2 tablespoons sugar
45 g butter
Preparation method
1 Combine saffron with lemon juice, stand 5 minutes.
2 Saute onion until golden brown. Set aside.
3 Combine chicken with 3 teaspoons garam masala, half of the saffron juice, garlic, ginger, 1′/4cups (430 ml) yoghurt and fried onion, leave for an hour.
4 Place mixture into a saucepan and simmer over a very low heat until chicken is render.
5 Cook rice in boiling water until nearly ready. Drain and return to saucepan with remaining yoghurt, 1 teaspoon garam masala, sliced onions, saffron juice, sugar, butter and chicken mixture.
6 Cover and simmer over a low heat until the rice is cooked, stirring with a fork occasionally.
SERVES 4 TO 6