Riyani (spiced chicken rice)

Instructions

1. Rinse the rice under cold water until the water runs clear, then soak it for 30 minutes in salted water.
2. Heat the ghee in a heavy pot, brown the sliced onions for 10 minutes, then add the garlic, ginger and whole spices.
3. Add the salted and peppered chicken, brown it for 5 minutes, then stir in the grated tomatoes and cook covered for 10 minutes.
4. Steep the saffron in 3 tablespoons of hot water, then pour it into the pot with 600 ml of water and bring to a boil.
5. Drain the rice and add it to the broth. Simmer covered over very low heat for 20 minutes, without stirring, until the liquid is absorbed.
6. Let it rest off the heat for 10 minutes, then sprinkle with raisins and toasted almonds before serving.