Instructions: In a pan with a heavy base stir the rice in half the ghee until the grains are well coated.

Add saffron and spices and pour in 3 cups cold water.

Cover and bring to the boil then reduce heat to lowest point and cool without removing the lid for 20 minutes.

Cook the sultanas almonds and diced chicken in the remaining ghee.

Stir into the rice and let sit for 5 minutes before serving.

Serves 6

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