Method

• Wash rice, add salt and soak for 30 minutes./li>
• Cook the rice according to the package instructions.
• Strain the rice in a colander, run softly through cold tap water and set aside.
• Prepare your saffron water. Add a pinch of saffron and a pinch of salt to a pestle mortar. Crush them and add 4-5 tbsp of water. Mix and set aside.
• In a large bowl, add yoghurt, salt, black pepper powder, cinnamon powder, turmeric powder, lemon juice and half of your saffron water.
• Mix everything together and add drumsticks. Coat well and cover with a cling film, let it marinate for 30 mins.
• In a pan, add 3 tbsp oil and add marinated drumsticks.
• Cook on high for 2 minutes, then lower to medium, cover and cook for 20 minutes. After 20 minutes, remove excess gravy and spray drumsticks with oil. Sear for 3-4 minutes until golden.
• Turn off the heat and shred the chicken.
• In a bowl, add shredded chicken, pomegranate seeds, chopped fresh coriander, raisins and crushed pistachios.
• Add salt, cinnamon powder, black pepper powder and ground coriander and mix well.
• In a saucepan, add 1tbsp oil. Spread the first layer of rice followed by the chicken pomegranate mixture.
• Spread a second layer of rice followed by the chicken pomegranate mixture, ending with a final layer of rice.
• Make small holes in the rice with the help of a spoon for evaporation.
• Add 3 tbsp oil, the remaining saffron water and 60ml of water.
• Cover the pan with a kitchen cloth, put a lid on and cook it for 8-10 mins. Once ready, serve hot.
• Serve alongside a simple lentil curry made with Laila Yellow Split Peas and Laila Yoghurt, Mint & Coriander Poppadoms for a comforting meal.