Albaloo polo

Method

Steep saffron in warm water for 15 minutes. Heat oil in a large pan and fry diced onions until golden, reserving half for garnish. Add cubed chicken, season with turmeric, salt and pepper, and cook until golden. In a separate pan, melt 25g butter and gently stew the sour cherries with sugar for 8-10 minutes until softened but holding their shape. Parboil the rinsed basmati rice for 5-6 minutes until halfway cooked, then drain. Layer the rice with chicken-onion mixture and cherry mixture in a heavy-bottomed pot, drizzling with saffron water and dotting with remaining butter. Cover tightly and cook on high heat for 2 minutes, then reduce to low heat for 25 minutes until rice is tender and a golden crust forms on the bottom. Stir gently, garnish with reserved onions, and serve immediately.