• 1½ teaspoons ground saffron
  • 300 ml (½ pint) water
  • 1 tablespoon vegetable oil
  • 4 garlic cloves, finely chopped
  • 4 shallots, chopped
  • 1 teaspoon grated fresh root ginger
  • 200 g (7 oz) basmati rice
  • 2 pinches of paprika powder
  • 200 g (7 oz) pork fillet, cubed
  • 200 g (7 oz) chicken breast, diced
  • salt and pepper

Dissolve the saffron in the water and heat gently in a saucepan.

Heat the oil in a wok. Add the garlic, shallots and grated ginger. Cook for 2 minutes, then add the rice. Turn in the oil until it becomes translucent. Add the saffron-flavoured water, season and sprinkle with paprika. Bring to simmering point, cover and leave simmering for 15–20 minutes.

Meanwhile, cook the cubed pork and diced chicken in a lightly oiled saucepan until they are golden.

Serve the rice topped with the cooked meat.

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