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1
Put all the ingredients for the garam masala in a small frying pan over a medium heat and heat for 12 minutes until they smell slightly roasted.
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2
Transfer to a spice grinder or mortar and pestle and grind to a powder.
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3
To make the garlic and ginger paste, blend the garlic and ginger together in a mini food processor, adding 1 tablespoon water if needed, until they make a paste.
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4
Tip into another bowl.
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5
To make the pistachio paste, put the pistachio nuts in a small saucepan and cover with boiling water.
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6
Simmer for 5 minutes, then drain and rub them in a clean tea towel to remove the skins.
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7
Reserve 6 of the best for the garnish.
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8
Put the remainder of the nuts in a blender or food processor and add the chillies and cream, then blend to as smooth a paste as possible (I do them in batches using a wet-and-dry spice grinder).
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9
Heat the oil gently in a frying pan over a low heat and add the onion.
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10
Cook until soft but not coloured.
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11
Stir in the garlic and ginger paste and fry for 1 minute, then add the pistachio paste.
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12
Stir until it is heated through, then add two-thirds of the garam masala, and the bay leaf, fennel seeds and 1 scant teaspoon salt.
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13
Pour in the stock and slide in the chicken breasts.
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14
Simmer gently for 15 minutes or until the chicken is cooked through.
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15
Remove the chicken to a serving dish.
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16
The sauce should now be quite thick; boil it down a little if it is still on the thin side.
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17
Taste and add a little more salt and the remainder of the garam masala, if needed.
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18
Leave to cool to room temperature before serving.
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19
To make the rice salad (optional): grind the saffron using a mortar and pestle, then add 1 tablespoon hot water and leave it to soak.
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20
Chop half the onion finely.
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21
Heat 1 tablespoon of the oil in the saucepan you intend to cook the rice in over a medium heat, and fry the ginger for 12 minutes until lightly golden.
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22
Add the chopped onion and cook gently until it is soft but not coloured.
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23
Add the rice and salt, and stir well, then pour in 400ml water and the saffron water.
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24
Stir well, then cover tightly and bring to the boil.
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25
Turn the heat down to as low as possible and leave to cook very gently for 1015 minutes until all the water has been absorbed and small holes appear on the surface of the cooked rice.
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26
Check after 10 minutes.
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27
When ready, fold a tea towel and put it across the top of the pan, then fit the lid over the top.
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28
Leave to steam very gently for another 10 minutes, then turn off the heat.
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29
Slice the remainder of the onion very finely.
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30
Heat all but 2 tablespoons of the remaining oil in a small frying pan.
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31
Fry the barberries for 1 minute, then remove them with a slotted spoon and drain on kitchen paper.
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32
Do the same with the almonds, stirring until they turn golden brown.
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33
Remove these and drain as well.
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34
Fry the sliced onion briskly, stirring frequently until soft.
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35
Turn down the heat and keep stirring and frying until the onions are chestnut brown and crisp.
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36
Remove them from the pan, drain and discard the oil.
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37
Mix the remaining oil with the lemon juice and stir into the rice.
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38
Grind in some pepper, add a grating of nutmeg, then taste and check the seasoning.
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39
Transfer to a serving bowl or dish and garnish with the onions, almonds and barberries.
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40
If you dont want to serve it immediately, leave the ungarnished rice to cool, stirring occasionally, then cover and chill.
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41
Stir again before serving and scatter the garnish over the top.
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42
Add the rice to the plate in a border, then pour the sauce over the chicken, leaving the border of rice showing.
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43
Slice the reserved pistachios nuts, then garnish the chicken with a pattern made from herb leaves, slivers of nut and the pomegranate seeds.
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44
Chill until needed and serve cool if eating outdoors.
