Mandi Chicken with Saffron Rice

Method

1. Soak saffron in 2 tbsp warm water for 10 minutes. Rinse rice and set aside.
2. In a large pot, heat oil, add onions and garlic, sauté until golden. Add chicken and cook until browned.
3. Stir in turmeric, ginger, and rice. Add saffron and stock. Bring to a boil, reduce heat, and simmer covered for 15 minutes.
4. Let rest for 5 minutes before fluffing and serving with the chicken.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.