Indian Rice with Chicken and Pomegranate

Ingredients

• 400 g chicken breast fillet (4 chicken breast fillets)
• 4 tbsp oil
• 1 onion
• 1 Garlic clove
• 200 g long‑grain rice
• 1 cinnamon stick
• 4 cardamom pods
• 1 tsp saffron
• clear broth (instant)
• 1 Pomegranate
• 1 bunch spring onions
• lime juice
• Salt
• ground pepper

Instructions

1. 1.

   Dice the chicken breast fillets. Heat oil in a pot and lightly sear the chicken pieces. Peel and dice the onion and garlic. Remove the chicken from the pot. Add onion, garlic, rice, cinnamon stick, and cardamom pods to the pan and sauté briefly.

2. 2.

   Dissolve saffron in the broth and pour over the rice. Cover and simmer for 30 minutes. After 15 minutes add the chicken back to the pot and continue cooking.

3. 3.

   Cut open the pomegranate and remove the seeds. Clean, wash, and slice the spring onions. Remove the cinnamon stick and cardamom pods from the dish.

4. 4.

   Add the pomegranate seeds and sliced spring onions 5 minutes before the end of cooking. Season with lime juice, salt, and pepper.