Colorful Chicken Fried Rice

• Chicken brest- 1 1/2 lbs (cut into cubes)
• Medium onions- 2 (chopped)
• Ginger- 2 inch piece (grated)
• Garlic- 4 cloves (crushed)
• Plain yoghurt- 2/3 cup
• Ground black pepper- 1/2 tsp
• Salt
• Cardamom pods- 3 (crushed)
• Cumin seeds- 1/2 tsp
• Saffron threads- a large pinch
• Hot water- 2 tablespoons
• Red food coloring- few drops
• Oil- 6 tablespoons
• Sliced & fried almonds- 2 tablespoons
• Raisins- 1 tablespoon
• Long grain basmati rice- 2 1/2 cups (soaked in cold water for 25 minutes)

Heat 4 tablespoons of oil in large heavy pan. Add cumin seeds & cardamom pods and fry for a minute. Add ginger, garlic, onions & chicken and fry for about 10 minutes until all the chicken pieces are browned. Add yoghurt one tablespoon at a time and stir. Pour 1/2 cup of water. Lower the heat and cook for 15 minutes.

Heat 2 tablespoons of oil in another pan and stir fry the rice until translucent. Add this rice to the chicken mixture. Add salt and ground pepper. Cover and cook for 15 minutes over medium heat until the rice and the chicken are tender. Soak saffron in 2 tablespoons of boiling water. Add 2 tablespoons of cold water to the red food coloring. Divide the rice into three parts. Pour the saffron liquid to 1 part of the rice. Pour the red coloring to the next part. Leave the remaining part of the rice as it is (white). Garnish with fried almonds and raisins. Serve hot.

Serves: 5