Patak's Chicken & Chickpea Pilaff (dingri Murg Pulav)

A Pilaff is a rice based dish, and this one is chocka-block full of aromatic spices and the contrasting flavours of sweet and savoury.

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   1. Wash the rice in several changes of water then soak in cold water for 30 minutes.
   
   2. Marinate the chicken drumsticks with 1 tbsp Patak's Biryani Paste, cover and refrigerate for a minimum of 2 hours.
   
   3. Heat the oil in a wide based pan, sauté the cumin seeds until they begin to crackle then add the ginger, garlic, green chillies and onion. Fry until the onions are golden brown.
   
   4. Add the remaining Patak's Biryani Paste and fry for 2 - 3 minutes, add the tomato paste, yogurt and butter and continue cooking for another 3 minutes.
   
   5. Pan sear the marinated drumsticks until evenly browned and add to the hot sauce, coating well. Stir in the mint, coriander and lemon juice.
   
   6. In a separate pan, sauté the sultanas and cashew nuts in a little oil ensuring they are not too dark in colour. Reserve some sultanas and cashews for a garnish and add the rest to the pan. Add the drained basmati rice to the pan together with the hot water and mix well.
   
   7. Cover the pan with the lid and cook on a high heat for 4 minutes until it begins to boil, turn down the heat to a simmer and continue to cook until the water evaporates and the chicken and rice are cooked.
   
   8. Ganish with the cashews and sultanas and serve hot.