Add wine, garlic, fennel seeds and saffron. Reduce heat to low and simmer 8 to 10 minutes or until liquid has reduced by two-thirds. Stir in parsley just before serving. Serve chicken over rice.

It all started with wanting to make my friend saffron rice; from there, a new recipe was born. As you may have noticed, I do not grill often, but this made me need to marinate some chicken and cook it ...

Carefully add the soaked saffron and water to the pan and cook ... minutes until all the liquid has been absorbed and the chicken and rice are cooked through and tender. Scatter over the parsley ...

This fragrant, flavorful one-pot biryani is full of beautiful layers of texture from yogurt-marinated chicken, basmati rice, ...

About 30 minutes before serving time, reheat the mixture until it sizzles. Add the rice to the pan and mix well. Stir in the alcaparrado, tomatoes, saffron, hot salsa, chicken stock, and salt. Mix ...

About Dum Murg Ki Kacchi Biryani Recipe: Slow cooked chicken, rice, curd, saffron and varied masalas combined together to make a delicious and aromatic biryani. Grind all the spices for the chicken in ...

Add the saffron to the hot chicken stock and leave it to infuse for 1–2 minutes, then pour the stock into the pan. Bring the stock to the boil, then gently stir in the rice and season with salt ...