|Garlic||5 Clove (25 gm), crushed|
|Fresh root ginger||3 Inch, grated|
|Onion||1 , chopped|
|Black peppercorns||1 Teaspoon|
|Cardamom pods||3 (Use Seeds)|
|Coriander seeds||1 Tablespoon|
|Cumin seeds||1 Tablespoon|
|Vegetable oil||4 Tablespoon|
|Thick greek yogurt||1⁄2 Pint (300 Milliliter)|
|Chicken||3 Pound, cut into 8 joints (1.5 Kilogram)|
|Hot milk||1⁄2 Pint (300 Milliliter)|
|Basmati rice||1 Pound (500 Gram)|
|Cinnamon stick||1 , broken up|
|Cardamom pods||6 , bruised|
|Chicken stock||1⁄4 Pint (150 Milliliter)|
|Sultanas||3 Ounce (75 Gram)|
|Toasted almonds||2 Ounce (50 Gram)|
Blend the garlic, ginger, onion, cloves, peppercorns, cardamom seeds, coriander and cumin seeds and turmeric into a paste, and fry it in half the oil for 2-3 minutes.
Leave to cool, stir in the yogurt and spread over the chicken.
Cover and leave to marinate for at least 3 hours.
Heat the remaining oil in a large casserole.
Remove the chicken from the marinade, brown on all sides, remove from the heat and add the leftover marinade.
Soak the saffron in the milk.
Put the rice into a saucepan, cover with water and bring to the boil.
Simmer for 5 minutes.
Drain and place on top of the chicken.
Add the cinnamon stick, bay leaves and cardamon pods.
Pour the milk and the stock over the rice, cover the casserole with a lid and cook in a preheated oven, 150°C (300°F), Gas Mark 2, for 1 hour.
Put the sultanas and almonds on top of the rice for the last 10 minutes of cooking.
Serve garnished with silver leaf, and fried onion, if liked.