* 1 whole chicken, skinned and Jointed
* You can of course use ready prepared chicken meat instead.
* 125 ml Yogurt
* 2 cups Basmati rice, rinsed in cold running water then drained well
* 2.5 cm (1") peeled Ginger
* 4 Cloves of Garlic
* 1 teaspoon Chili powder
* 1 teaspoon Paprika powder
* 2 teaspoons Cumin seeds
* ½ teaspoon Garam masala
* 1 teaspoon Turmeric powder
* ½ cup Coriander leaves and stalks, chopped
* 2 large Tomatoes or ½ small tin of tomatoes, chopped
* Big pinch of Saffron strands
* 2 large Onions, peeled and chopped
* 3 tablespoons Ghee or Vegetable oil
* 20 g sliced Almonds
* 20 g Sultanas or Raisins
* Sea salt to taste
* '''Leave whole and remove before serving or pick out while eating:'''
* 2.5 cm Cinnamon stick
* 6 whole Cloves
* 6 whole Cardamom pods (Brown or white)
* 2 Bay leaves

===Method===
* Fry the Onions in half of the Oil, until golden, then remove half of the onions with a slotted spoon and reserve.
* Brown the remainder of the Onions, stir in the Meat and Stir-fry for 5 minutes. Add the chopped Tomatoes and cook on a low heat until the Meat is cooked and tender. Add more liquid if needed, but by the time the meat is cooked, most of the liquid should have cooked off.
* Add half of the chopped Coriander or Parsley, season with Salt and set aside.
* In a large pan of Boiling water, cook the washed Rice for 10 minutes only. Drain and reserve. The final cooking will be done in the Oven.
* Grease the base of a large Oven-proof Casserole with a little Ghee.
* Using the cooked Rice, Chicken, Coriander, cooked Onions, Saffron and dabs of Ghee, fill the Casserole in layers.
* Top with Raisins or Sultanas and sliced Almonds, add a few dabs of Ghee and cover with Tin-foil
* Cook for 17 minutes

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