This is my family’s absolute favourite chicken and rice dish. It is a marvellous one pan casserole of fragrantly spiced basmati rice with delicious braised chicken pieces, lots of fragrant herbs and a lovely minted yoghurt sauce. Inspired by a dish from Ottolenghi’s wonderful cookbook Jersusalem, your family will love it too.
You will need to start this recipe the day before to soak the rice. Soaking makes all grains more digestible as it breaks down some of the more problematic proteins and neutralises phytates, which inhibit the absorption of important nutrients including magnesium, calcium and iron.