Indian Rice Pot

Divide the chicken into twelve pieces. Remove the skin. Melt the saffron threads in 1/2 liter of hot water. Cut the onions into rings. Chop the garlic. Chop the chili peppers (be careful, very hot) into small cubes. If you don’t like it so hot, use less chili.

Fry the onions in a mixture of butter and oil. Remove half from the saucepan and set aside.

Add garlic, chicken pieces, spices, yogurt, salt and hot saffron water to the remaining onions and make ten min.

Add the long grain rice and stir well. Put a damp dishcloth over the cooking pot. Put a lid on it. Cook at low temperature for half an hour. Remove the cinnamon stick and cloves.

Sprinkle the remaining onion rings over the long-grain rice.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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