- Wash and soak the rice in cold water for 30 mins. Rinse and drain
- Meanwhile heat 2 tbsp of oil in a shallow lidded flameproof casserole or lidded sauté pan.
- Add the chicken in batches and brown all over. Remove and set aside.
- In the same pan melt the butter and add Shemin’s Cassia Cinnamon Bark, zest, pomegranate molasses, Shemin’s Biryani Pilau Spice Blend and raisins, with a splash of water and simmer for 1 minute. Remove from heat. Add the drained rice and mix together with the butter mixture.
- Top with the chicken pieces pushing them into the rice. Add the water and saffron. Wrap the casserole lid in a clean tea towel and cover the pan tucking the ends away from the flame.
- Simmer for 15 minutes or until the water is absorbed by the rice, then turn off the heat and keep the lid on the pan for a further 10 mins. Resist the urge to open the lid!
- Before serving top the rice with the pine nuts, herbs, crispy onions and pomegranate seeds and serve with natural yogurt

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