Awadhi chicken pulao

For the spice mix, toast the spices in a hot dry pan for about 1 minute. Keep moving them around to avoid burning and, once they are fragrant, transfer to a spice blender or use a pestle and mortar to pound until finely ground; set aside.

Wash the rice and soak it in a bowl of water for about 30 minutes. Meanwhile, heat the ghee in a deep casserole dish and, once hot, fry the onions over a low heat for 30 minutes until deeply caramelised. Remove ⅓ with a slotted spoon and drain on kitchen paper. Add the cashews to the dish and fry until golden. Tip in the ginger, garlic and chillies; sauté until aromatic. Add the chicken and cook until lightly browned all over, then sprinkle in the spice mix and fry over a low heat until fragrant. Stir in the yogurt, cook for 30 seconds, then add the chicken stock or broth and bring to the boil. Once it boils, drain the rice and add it with the salt, then cover and turn down the heat to low. Cook for 12 minutes until the chicken is cooked through, the juices run clear and no pink meat remains, then turn off the heat and let it stand, covered, for 10 minutes.

In a pan, gently warm the milk, then stir in the saffron and rose water. Transfer the pulao to a platter and sprinkle over the rose-scented saffron milk. Scatter with the reserved onions and the coriander, then serve with wedges of lime for squeezing over.