I’ve had this recipe in mind for a long time, but I’ve always be restrained by the want of pomegranates. My pomegranate tree is laden with fruits by now, but they’re still unripe – I’ll have to wait till next month, probably. So, when I found pomegranates at the supermarket I made up my mind: I bought one and tried this exceedingly aromatic, perfumed rice. Well, the experiment has been a success: the pomegranate seeds add a fresher touch to the spicy warmth of cumin and cardamom, and quench the hot tangy taste of the Tandoori-style Chicken and Mango Chutney.

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